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Take a clean ceramic or glass bowl and add all ingredients to the bowl (including the chocolate chips and any other additions you'd like).
Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough.
Cover the bowl in cling film and set it somewhere warm for 1 - 2 hours.
Around 45 minutes before you want to put your bread into the oven, you'll need to put a dutch oven into the oven and preheat it to around 220ºC/430ºF.
Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter.
Use a silicone dough scraper to scrape the dough out of the bowl and flip it onto a floured surface.
If it's not too wet, use the flour and your finger tips to gently bring it into a round shape.
Using a lame or razor, score the top of the dough.
Carefully take your dutch oven out of the oven and remove the lid.
Bake in the oven, with the lid on for 30 minutes at 220ºC/430ºF.
Then remove the lid of the pot and bake for a further 10 minutes at 200ºC/390ºF.
Remove the bread from the oven and allow to cool on a wire rack.