Orange chocolate sourdough

Mix the starter ingredients in a bowl and stir well until thoroughly mixed. Add a clean jar and cover it loosely. Place in a warm place until it is doubled.

Once the starter is almost finished, combine the breadcrumbs, water, orange juice, orange zest and sugar in a large mixing bowl. Bring it together using a fork or wooden spoon, then switch to wet hands and mix into a shaggy dough bowl with no remaining dry parts of the flour. Cover the bowl and automate at room temperature until starters are ready.

Add the starter to the dough and use wet hands to crush it. Add salt and mix. Add some slaps and folding and better incorporate it and start developing the structure.

Roll and fold this dough every 30 minutes over the next 3 hours. Pull the dough up and repeat by turning the bowl a quarter. Do this on all sides and always use wet hands.

After the final fold, let the dough rest for 20 minutes, then use your wet hands to pull out of the bowl and onto a lightly wet bench with water. Stretch it into a rectangle and spread it in half of the chopped chocolate. Fold the dough like a brochure, trap the chocolate, and add another layer of chocolate. Roll it into a log, then shape it into a ball with your palm, roll it onto the bench, and create a little surface tension as you roll it.

Return it to the bowl and give the dough another hour or two to finish bulk proofing. There are clear signs of activity in the dough, such as foam forming, and the dough will sway when you shake the bowl. At room temperature of about 24°C/75°F, my fabric needs an additional 1 1/2 hours, but if the temperature is cold it takes longer.

Shape the sourdough into butters or bowls, depending on the basket you are using.

Shape the butters

Arrange the vannetton baskets with kitchen towels and add flour.

Carefully tilt the dough on a light work surface of flour and gently form it into a rectangular shape.

Take the bottom third of the dough and fold it. Take the right side of the dough, fold it, and meet in the middle.

Next, take the left side of the dough and fold it in the center.

Lower the top third of the dough all the way to the middle to create a small dough packet.

Next, grab the dough from the top left and a little by the corner from the top right, and then join together to meet in the middle, adding some stitches to the dough.

Continue doing this with the length of the dough. Once you reach the bottom, grab a flap of the fabric and carry it over the stitched fabric, and meet it at the top. This will create a log.

Now, gently grab this log and gently roll it towards you on the bench. This creates surface tension. During that time, be careful not to deplete your fabric too much.

Place the shaped dough in a floured basket and place the seams on top.

Cover the dough with a kitchen towel in the fridge for 8-24 hours.

Baking

The next day, preheat the oven and Dutch oven to 450°F/230°C and preheat for at least 30 minutes until high heat.

Remove the hot Dutch oven and flour the bottom well. Remove the dough from the fridge and carefully turn it over from the basket into a Dutch oven. When you bake this in a large pot, it is best to tilt the dough onto parchment paper. This allows you to lower it into the pot.

Use a razor blade or a sharp knife to obtain the fabric.

Bake covered with a lid for about 20 minutes. Remove the lid and bake for an additional 20 minutes depending on your preference and oven. Some ovens can get hot, with less time, or more ovens may be needed.

Allow sourdough to cool for at least 2 hours before slice.