Break the sourdough starter (refreshed and doubled) into pieces in the bowl of the stand mixer, and pour in the milk and sugars. Mix until foam forms.
Add the flour and knead until the dough is well combined.
Add salt and gradually, the extra virgin olive oil, ensuring the dough is well combined before adding more oil.
Once the dough is complete, meaning it is smooth and homogeneous, transfer it to a bowl, forming a ball. Cover with plastic wrap and let it rest for 30 minutes.
Pour in the chocolate chips and do a first round of folds in the bowl.
Then do two more rounds at 30-minute intervals.
Let rise until doubled and form nice round buns (about 12) placed on a baking sheet and let rise again for about 1-2 hours.
Brush with milk or a milk and yolk emulsion and bake in a preheated static oven at 180°C for about 15-20 minutes.
Italia
| Energy (kcal) | 257.95 |
| Carbohydrates (g) | 50.03 |
| of which Sugars (g) | 17.44 |
| Fat (g) | 4.1 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 7.52 |
| Fiber (g) | 2.36 |
| Sale (g) | 0.44 |
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