Ingredients
Scale
- 3 cups All-purpose flour (plus extra for dusting)
- 1 ½ cups Warm water (about 100°F)
- 1 teaspoon Active dry yeast or instant yeast
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Semi-sweet chocolate chips (dark or milk chocolate also work)
- 1 teaspoon Vanilla extract (optional, for extra sweetness)
Instructions
- In a large glass bowl, whisk together the flour, yeast, salt, and sugar until well combined. If you are using vanilla extract, stir it into your warm water. Pour the water into the dry ingredients and use a wooden spoon or a sturdy spatula to mix. Stir until no dry flour remains and a sticky, shaggy dough forms. Fold in the chocolate chips gently so they are distributed throughout the dough.
- Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a draft-free, room-temperature spot. Let the dough rest for at least 12 hours, though 18 hours is ideal. During this time, the dough will double in size and become dotted with bubbles on the surface. This slow rise is what creates the incredible texture and flavor.
- Place your empty Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C). While the oven heats, turn the sticky dough out onto a heavily floured surface. Using floured hands, gently fold the dough over itself a few times and shape it into a rough ball. Place the dough onto a piece of parchment paper, cover it loosely, and let it rest for 30 minutes while the pot gets scorching hot.
- Carefully remove the hot Dutch oven from the oven. Lift the parchment paper with the dough and drop it into the pot. Place the lid back on and bake for 30 minutes. The steam trapped inside will help the bread rise. After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes. This allows the crust to turn a beautiful golden brown and the chocolate to get slightly toasted.
- Remove the pot from the oven and carefully lift the bread out using the edges of the parchment paper. Place the loaf on a wire cooling rack. It is tempting to slice into it immediately, but wait at least 30 minutes. This allows the internal structure to set and ensures the chocolate does not just smear everywhere.
- Cook Time: 1 hour 0 minutes (active time)