Winter holidays to me - are always the time of citrus aromas, that's why I decided to make a country bread that won't be too sweet, won't be a kind of some pastry, but at the same time will be a kind of a holiday bread full of citrus aromas. Tiny dark chocolate chips are a perfect match to oranges, I used 56% cacao chocolate chips.
INGREDIENTS:⠀
🔹350 g of bread flour (King Arthur organic)
🔹75% hydration (262 g of water: you should decide by your flour how much water to add, the consistency is not very liquid)
🔹70 g of an active sourdough starter (120% hydration)
🔹10 g of dry milk
🔹7 g of salt
🔹8 g of sugar
🔹 grated orange zest from 1 orange
🔹1 handful of tiny 56% cacao chocolate chips
I made the starter more liquid for this bake, used 120% of water for the feeding, cause more liquid starters are usually less sour. It was growing during 4 h at 28 °C (82 °F ). As such starter is more liquid it may not show a significant growth, but it should be airy, bubbly, active and still at its peak as all starters before taking them to bread dough.
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (just water+flour), then add starter and mix for 3 min in a stand mixer at a low speed - 30 min rest
⏰ then we add salt, sugar, dry milk and mix the dough for 10 min more at 1-2 speed in the mixer until the dough is smooth and strong. If you knead it by hands, the total time of kneading is 20 min.
⏱ 7 hours of a total bulk fermentation at 25 °C (76 °F ): lamination (with adding orange zest and chocolate chips) 1h after mixing , then 2 coil folds every 1 hour. The dough had the rise of 80% in a spy glass before shaping.
80% growth is ok for my flour and hydration, cause it's quite strong and the gluten was nicely developed. If your flour is weaker or the dough is more liquid, you can start shaping it at a 60-70% growth rate.
No preshape, shaped as a batard, a short warm retard in a proofing basket (the dough is covered with plastic wrap) for 10 min on the counter.
❄️ + 12 hours of a cold retard in the fridge at 3-4°C (38 F°).
Baked in the dutch oven (10 min with closed lid 450° F (230° С), 15 min - the lid is still closed 420° F (215° С), 15 min without the lid 390° F (200° С).
I hope you will enjoy it!
All tools I use for baking you can find here.
