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Mix together active starter, water, cocoa powder, and brown sugar
Add bread flour and salt to the mixture (dough will be thick)
Rest for 1 hour
Add ½ - ¾ cups mini chocolate chips during the first set of stretch and folds
Perform stretch and folds every 30 minutes for 3 more times
Let rise until dough has doubled in size
Shape your dough once doubled
Proof in the fridge overnight or at least 6 hours
Bake at 450°F for 30 minutes with lid on
Bake for 10-12 minutes with lid off