Cookie Dough Stuffed Sourdough

The next morning when your starter is active and bubbly, assemble your dough.

In a large mixing bowl, whisk together your bubbly starter, honey, and filtered water until the starter is fully dissolved and turned into a milky liquid.

Add in the flour and salt and mix until a shaggy dough forms. Cover and let rest for one hour.

After resting, uncover and do your first set of stretch and folds by pulling the sides of your dough up and towards the middle, rotating the bowl each time until a semi-smooth dough ball has formed. About 1 minute. Cover and let rest for one hour.

After resting, add your chocolate chips into the bowl and perform your second set of stretch and folds until the chocolate chips are evenly distributed throughout the dough. Cover and let rest for one hour.

Uncover and perform your final set of stretch and folds. (you can do one more set of stretch and folds if you think the dough needs it, or you can stop here)

Cover with a damp bowl cover/ tea towel and leave on your counter to bulk ferment for 6-8 hours. This depends on the temperature of your home. If your house is warmer, the bulk fermentation will happen faster. You'll know your dough is ready when it has doubled in size and easily pulls away from the sides of the bowl.

That evening, after the bulk fermentation, turn your dough over onto a lightly floured work surface. Stretch the dough into a large rectangle, careful not to rip it.

Place dollops of cookie dough all over the surface of the dough.

Fold the top side up and towards the middle, repeating on the bottom until both sides touch in the middle. Add more cookie dough and roll it tightly until you have an oval shape.

Depending on the size of your banneton, you can leave it into an oval shape, or push and pull the dough to shape it into a boule. Careful not to overwork the dough or it will rip the surface and the inclusions will fall out.

Lightly flour the top and place seam side up in the banneton.

Let rest for 10 minutes before stitching the dough from top to bottom by pulling the sides of the dough towards the middle and pinching together.

Cover and place in the fridge overnight.

In the morning, preheat your Dutch oven to 475 degrees for at least 20 minutes.

Turn your bread dough over onto a piece of parchment paper or a bread mat. Using your sharp bread lame, score the top of your dough.

Carefully place into your hot Dutch oven and bake with the lid on for 23 minutes.

Remove the lid to your Dutch oven, drop the heat down to 450 degrees, and bake for another 23-25 minutes.

Transfer your bread to a wire cooling rack and let cool completely before slicing and serving!