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To a small bowl, weigh 8 grams of active sourdough starter, 80 grams all-purpose or bread flour and 80 grams water. Mix together until a thick batter forms. Cover lightly and set in a warm (78°F) place to ferment for about 10-12 hours.
To the bowl of a stand mixer, add the ripe levain, water, honey, molasses, cocoa powder, salt, whole wheat flour and bread flour. Knead for 10-15 minutes until dough feels smooth and strong.
Transfer the dough to a see-through container and cover with a kitchen towel. Set the dough in a warm place (80ºF is optimal) and let rest for 4 hours.
Turn the dough out onto the counter. Pat the dough out with your hands into a rectangle shape, keeping it within the width of the loaf pan. Roll the dough up and pinch the seam closed.
Let the bread rise in the pan for about 9 hours at 80ºF until the dough has risen up over the edge of the loaf pan.
Pre-heat oven to 350ºF. Bake loaf of bread for 40 minutes. Let bread cool for a few minutes in the loaf pan and then remove to a wire rack.