Slow Living in Korea | 3 Days of Cozy Sourdough Baking, Ice Skating & Home Joys 🤍

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while keeping moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water keeps it dairy-free.

Mix 100g active sourdough starter with 220g milk in a stand mixer bowl.

Add 420g bread flour, 40g sugar, 8g salt, 1 egg, and 1 tbsp oil to the mixture.

Let the stand mixer knead the dough until it passes the windowpane test, which takes about 20 minutes.

Transfer the dough to a glass bowl and cover it airtight.

Let the dough proof overnight until it doubles in size.

Flour the surface and carefully remove the dough from the bowl.

Roll out the dough and add one layer of chocolate chips in the middle of the loaf.

Scrunch the parchment paper into a ball and then open it up to make it easier to fit into the tray.

Transfer the loaf to the tray and cover it (not airtight) for the second rise, about 2-3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens