Chai and Chocolate Chip Sourdough from Hotbake

Chai and Chocolate Chip Sourdough from Hotbake



I followed Hotbake’s lovely recipe with my own process and I also increased some of the amounts to get a larger loaf (in the future I’ll probably make the loaf even bigger)


340g bread flour

30g whole wheat

20g rye

325g chai concentrate


60g honey

60g salt

80g starter



1. Mixed 26g starter/26g water/13g bread flour/13g whole wheat flour to make levain and let it sit for 4 hours at 85 degrees

2. Make the Chai concentrate

– 300g milk

– 100g water

– 1 cinnamon stick

-1 tbsp ground ginger

– 3 slices fresh ginger

-3 cardamom pods

-1 tsp vanilla

-2 English breakfast tea bags

-20g sugar, 1/8 tsp salt, black pepper

Put everything but the teabags together and bring to a simmer, turn off heat, add teabags and 60g honey, and cover for 1 hour

3. Autolyse the flour and chai concentrate for about 3 hours

4. Do 70 slap and folds, wait 30 minutes and do 40 slap and folds (incorporating chocolate chips and 1 tea bag), wait 30 minutes and do 10 slap and fold. Now do 3 sets of stretch and fold over the next 1.5 hours. Total bulk fermentation of 4 hours.


5. Preshape, wait 20 minutes and did final shaping and put in fridge overnight (7 hours)

6. 1 hour fermentation on counter in the AM

7. 25 minutes at 450 degrees with lid on (on parchment paper on cornmeal as per the recommendation) followed by 20 minutes without lid and with dutch oven on a baking sheet