Step 1

In a kitchen aid bowl add starter and water and mix well to this add bread flour and whole wheat flour, cocoa powder, salt, molasses, honey, oil. Knead well for about 2-3 minutes until everything combines.

Step 2

Stretch and fold the dough after 1-hour interval for 3 hours.

Step 3

After 7-8 hours or once dough doubled in volume you can shape it into loaf and transfer for oiled pan. You can shape them into batard then place it in banneton.

Step 4

Keep the loaf inside refrigerator. Next morning pre-heat the oven 375F 190C and place the loaf in baking sheet and bake for about 40-45 minutes.

Step 5

Bake until it become dark brown in color, or it registers internal temperature of 200F.

Step 6

Remove the loaf from the oven and turn them out of the pan onto a rack to cool. Let them cool completely before slicing.