This chocolate sourdough bread recipe couldn’t be easier, but sometimes it’s nice to have a sample timeline, especially as you learn to work with sourdough breads. This is a typical schedule for the winter months when the house is cooler. During the summer months, I will bump the first day back two more hours so that the bulk ferment isn’t as long.
10 am
Remove the starter from the refrigerator and feed ratio
of 1:1:1, starter, flour and water.
6-8 pm
Mix the dough and do the series of stretch and folds.
8 pm
Allow to bulk ferment overnight at room temperature.
8 am
Shape the dough and place into the refrigerator for the second rise.
1 pm
Preheat Dutch oven.
2 pm
Bake bread.