Ingredients
Scale
- 3 cups all-purpose flour (plus extra for dusting)
- 1 ½ cups warm water (about 110°F)
- 1 teaspoon active dry yeast
- 1 ½ teaspoons sea salt
- 2 tablespoons granulated sugar (to enhance the chocolate)
- 1 cup semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract (optional for extra depth)
Instructions
- In a large mixing bowl, whisk together the flour, salt, sugar, and active dry yeast. Add the chocolate chips and toss them in the dry mixture to ensure they are coated in flour. Pour in the warm water and vanilla extract. Use a sturdy wooden spoon or a spatula to stir everything together until a shaggy, sticky ball forms and no dry flour remains.
- Cover the bowl tightly with plastic wrap or a beeswax wrap to prevent the dough from drying out. Place the bowl in a draft-free spot at room temperature. Let it sit for at least 12 hours, though 18 hours is even better.
- Once the dough has risen, place your empty Dutch oven (with the lid on) into the oven and preheat it to 450°F (230°C). While the pot heats up, turn the sticky dough out onto a well-floured surface. Gently fold the edges toward the center to form a rough ball. Place the dough onto a piece of parchment paper, cover it with a kitchen towel, and let it rest for 30 minutes while the Dutch oven reaches temperature.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper by the corners and lower the dough into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12-15 minutes.
- Lift the bread out of the Dutch oven using the parchment paper and place it on a wire cooling rack. Wait at least 30 to 45 minutes before slicing.
- Cook Time: 19 hours