Whole Wheat Sourdough with Mini Chocolate Chips

miniloaves

Sourdough Starter:

205 g whole wheat sourdough starter

50 g rye sourdough starter

312 g water

321 g whole wheat flour

Fermented at room temperature for 7 hours.

Final Dough:

all of the sourdough starter

1020 g water

25 g salt

1456 g whole wheat flour

Dough was kneaded  and set aside for 45 . Then 283 g semi-sweet chocolate mini chips was added and the dough was kneaded again.

Eight  hours later the dough wad divided into 3 portions and 3 round loaves were shaped.

Then oven was preheated to 480 F. The loaves were baked on a hot stone for 1o minutes at 480 F, than for 20 minutes at 450 F and for 20 minutes at 400 F.

Submitted to Yeastspotting

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