Whisk together water and sourdough starter. Then whisk in the Ube extract.
Add the bread flour and salt. Stir everything together until shaggy(like a sticky pancake batter).
Knead in the bowl for 5 minutes or so.
Cover lightly, leave in the counter for 1 hour.
After 1 hour, do the stretch and fold method(refer to the video on this post), 4-6 times. Cover and leave for 30 minutes. Repeat this process 3 more times.
On the last stretch and fold, cover tightly and bulk ferment for 6-8 hours. The dough should double its size.
After the bulk fermentation, start the lamination and shaping process.
Dump the bulk fermented dough into the counter or flat surface, lightly floured.
Knead a couple of times then stretch into a flat rectangle. Add some of the white chocolate in the middle. Fold one end, sprinkle white chocolate on top, fold the other end then top with the remaining white chocolate. Gently tuck the ends on top then roll gently but firmly.
Do the tension kneading. Watch the video for this.
Flour a Benetton. Transfer the bread in the benetton. Pinch the ends and top to seal. Sprinkle flour on top. Cover with bread cloth tightly then stick it in the fridge to go through the cold proofing. You can do this for 12 hours or longer. I try to cold ferment for 24hours and even 36hours.
After the cold proofing, start the baking process.
Preheat the oven and Dutch Oven(with cover) to 450°.
Slightly flour a parchment paper or a silicone mat. Dump the cold proofed dough into the floured surface. Sprinkle flour on top and around the dough. Score the dough however you like.
I usually do a 1 big straight cut to get the "ear" then little cuts on the side for a wheat/leaf design.
Make sure you're using oven mittens. Once the oven and Dutch Oven has preheated, take out the DO from the oven. Put 3 ice cubes in the bottom of the DO. Lay the parchment paper/silicone mat with dough into to Dutch Oven. Cover then bake for 30minutes.
After 30minutes, take the lid off. Lower the temperature to 420°. Bake for another 20minutes.
Once done, check the temperature. The Bread needs to be 210-212°.
Carefully take the DO out of the oven, place the sourdough bread into a cooling rack. Let that cool down for 2-3hours before slicing into it.
