Ingredients:

• 500g bread flour
• 350g Tikka Masala sauce (plus ~50g water)
• 100g active, bubbly sourdough starter
• 11g salt

Inclusions:

• Shredded chicken (I used thighs but you can use whatever you’d like)
• 1-2 tbsp AP or bread flour
• Shredded mozarella

In a large mixing bowl, measure your starter and add your tikka masala sauce. Then add about 50g of water to your sauce jar and shake it up to get all the remaining good stuff. Add this to your bowl. Give it all a quick stir with a spoon or dough whisk. Then add your flour. Mix again until a shaggy dough forms, then continue mixing and kneading by hand until all flour is incorporated. Cover and rest for 1 hour. While dough is resting, weigh out your salt into a separate dish so you don’t forget to add it later.

After 1 hour, add your salt during your first stretch and fold. Cover again and rest for 30 minutes. You will perform 3 more folds (I like coil folds) each 30 minutes apart.

After final fold, cover and continue to bulk ferment until the dough has grown ~75%. I used a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

While your dough is rising, prepare your shredded chicken. I seasoned mine with salt and pepper and baked it. Once it cooled, I shredded it, patted it dry between paper towels, and tossed it in 1-2 tbsp of flour. This is important so that you don’t get steam pockets and dense areas in your dough when baking.

Once your dough has risen the appropriate amount, lightly mist your counter and dump your dough out. Spread it gently into a wide rectangle, being careful not to tear it. Spread a layer of shredded chicken and mozzarella across the rectangle. Next you will trifold the dough. Add more chicken and cheese. Then roll the dough log up tightly, pinching the sides as you go to keep all the inclusions inside. Using cupped hands, pull the dough towards yourself to create surface tension, being careful not to tear it.

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 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 25 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting. Store in the refrigerator.