Step 1

To a large bowl, add all the dough ingredients except the mix-ins. Mix together until completely combined. Cover and begin bulk fermentation, resting the dough for 30 minutes and keeping the dough at 78-80ºF.150 grams sourdough starter, 65 grams granulated sugar, 55 grams brown sugar, 30 grams cocoa powder, 10 grams salt, 500 grams bread flour, 350 grams water

Step 2

After 30 minutes, perform a set of stretch and folds. Wet your hand and reach down to the bottom of the dough. Pull the dough up and over the top of the dough. Turn the bowl and repeat again - 4-6 times until the dough won’t stretch anymore. Cover the dough and let rest for 30 minutes. After 30 minutes, add the chocolate chips if you would like. Perform a second set of stretch and folds. Cover and wait 30 minutes. Perform a 3rd set of stretch and folds. Add a 4th set of folds if the dough feels weak.Optional mix-ins: 1 cup chocolate chips or Heath® bits

Step 3

Cover the dough and let rest for the remainder of the bulk fermentation. From the time you mix your dough to the end of bulk fermentation it will be about 4 hours, or longer if the temperature is cooler. However it is best to watch for the following signs the dough is ready to move on: risen about 50%, pulling away from the sides of the bowl with a dome shape in the middle, and scattered bubbles around the sides of the bowl.

Step 4

Dump the dough on the counter. Use a bench scraper and a wet hand on each side of the dough, going around in a circle and tucking the dough under itself forming a ball. Let the dough rest for 30 minutes.

Step 5

After 30 minutes, flip the dough over. Going around in a circle, pull the dough towards the center and then flip the dough so the seam is on the bottom. Using cupping hands, rotate the dough towards you, creating a taut surface. Place upside down in a basket and cover. Refrigerate for 8-12 hours.

Step 6

Preheat a Dutch oven at 450ºF. Pull the loaf out of the refrigerator. Remove the cover and flip the dough onto a piece of parchment paper. Use a bread lame or very sharp knife to score the dough. Place the scored dough into the Dutch oven with the lid on. Bake for 30 minutes with the lid on followed by 5 minutes with the lid off. The loaf should sound hollow if you knock on the bottom and register at 205ºF. If it doesn’t, bake a few extra minutes with the lid on. Cool before slicing.