Sort ingredients
speckled_raven
QR Code
Listen
Pdf
In a large bowl, mix water and active starter together.
Add in flour, cocoa and sugar. Mix until thoroughly combined. Cover and let it sit for 30 minutes.
Add in salt (with a splash of water) and mix with your hands until the salt is incorporated. Begin kneading the dough in the bowl for 3-5 minutes. Cover and let sit for an hour.
Next preform a series 4 stretch and folds, cover and repeat this process 1-2 more times every 30 minutes.
After the stretch and folds, cover and place in the fridge for a bulk fermentation overnight.
Divide the dough into 2 halves. Shape into a rectangular shape and sprinkle chocolate chips on top (if desired). Fold and shape and place into proofing basket. Do these same steps with the other loaf. Cover and place in the fridge for 1-3 hours.
Preheat the oven to 500 degrees with the Dutch oven inside. Turn dough out onto parchment paper, lightly dust and score. Carefully place the dough and parchment paper inside the Dutch oven. Cover and reduce the temperature to 450 degrees. Bake for 20 minutes.
Remove lid and reduce temperature down to 425 degrees and bake for an additional 15-16 minutes.