Ingredients:

• 500g bread flour
• 100g active, bubbly starter
• 350g water
• 11g salt

Inclusions:

• 1 cup softened chocolate chip cookie dough (homemade or store bought), plus a bit extra for topping and adding during shaping
• Brownie batter (homemade or store bought)

In a large bowl, add your starter and water and mix together with a dough whisk or spoon until milky. Then add your salt and flour and mix again until a shaggy dough forms. Continue mixing with your hand for several minutes until all flour is fully incorporated. Cover and rest for 1 hour.

After 1 hour, add the cookie dough and mix it into the dough by hand in the bowl, then perform several slap-and-folds. This is a messy dough. Return to the bowl and cover for 30 minutes. Perform 3 more sets of folds (I used coil folds) 30 minutes apart.

After the final fold, transfer the dough to a clean, clear sided container to finish bulk fermenting to ~75% rise.

Once the dough has risen the appropriate amount, lightly mist your counter and dump out your dough. Stretch it into a wide rectangle. Spread a layer of brownie batter, and then add some crumbles of cookie dough. Tri-fold the dough, and then add more of each. Roll up the dough log. Using cupped hands, pull the dough towards yourself to create surface tension.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or a bread sling, dust with rice flour, and score.

Bake in your dutch oven covered for 35 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, or until internal temperature is 205-210F. About 10 minutes before the bake is done, add some more brownie batter and cookie dough to your expansion score if desired. Cool for at least 2 hours before cutting.