Mix the water with the cocoa until fully incorporated
Add all other dough ingredients and mix until combined
Perform 3-4 stretch and folds/coil folds over 3 hours
Allow dough to rise to double in volume
Gently stretch the dough out to an 8" x 16" rectangle and spread out half the ingredients on ⅔ of the dough. Fold like a letter and then spread remaining inclusions on the length of the dough. Roll up and place into a banneton. Let rest at room temperature for 1 hour
Cover and place in fridge for overnight cold proof
Preheat oven with bread steel to 425F
Score your dough and slide it onto the preheated bread steel. Cover with baking shell and bake for 30 minutes covered and 10 minutes uncovered
Cool on wire rack for 1 hour before slicing
