Mix 200 grams of mature and active sourdough starter together with 700 grams of warm water.

To the starter and warm water mixture, add in 100 grams of organic rye flour and 900 grams of organic white flour. Make sure to mix until just combined.

Let the mixture sit on the counter covered with a plate for about an hour.

Add 30 grams of a good quality salt. Pinch the salt into the dough until it’s completely incorporated.

After the salt is incorporated, complete one series of stretch and folds. Use your hands to reach down on one side of the dough and stretch it up. Fold it over the top of the rest of the dough. Do this on all sides of the dough – which usually means 4 times for me. After completing this series of stretches and folds, add the plate back over your dough.

Every 30 minutes for the next 2 hours, complete one series of stretch and folds.

After completing 4 stretches and folds, put the dough into the fridge over night or for about 7-8 hours.

After 7-8 hours in the fridge, dump the dough onto a clean flat surface. Gently stretch the dough out flat being careful to preserve any air bubbles that have formed. Sprinkle the chocolate chips onto the
flattened dough.

Reshape the loaves by using an envelope fold and bringing tension to the dough. See the video above for what this looks like if you’re not
sure.

Let the shaped loaves sit on the counter for about 30 minutes. You
can do this as you pre-heat your oven and dutch oven to 220 degrees
celcius or 450 degrees fahrenheit. If you want to score your loaves, you can do this now as well.

And finally, bake the bread for 20 minutes covered and then for another 20 minutes uncovered. This will help a hard crust form on the top of the bread.

12. Enjoy!