Weigh out your sourdough starter and water into a large ceramic or glass bowl.

Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough.

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

After the dough has been through autolyse, bring it together into a ball.

Once the dough has formed into a smooth ball, let it rest for 30 minutes.

Create some structure for your dough by 'stretching and folding'. Aim to do around 4 sets of stretches and folds.

Once your dough is nice and elastic, gently stretch the dough out to form a rough square.

Sprinkle the chocolate chips evenly over the dough and then roll it up into a log and place back into the bowl for bulk ferment.

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment.

Once your dough has finished its bulk ferment, shape it into either a boule or a batard.

Liberally dust your banneton with rice flour to stop it sticking.

Place the shaped dough into your banneton smooth side down.

Cover it loosely with a plastic bag or damp tea towel and place into the fridge for a minimum of 5 hours.

Preheat your oven to 230C/450F and place your Dutch Oven into the oven.

When your oven is at temperature, take your sourdough out of the fridge and gently place it onto a piece of baking paper.

Gently score your bread with a lame, clean razor blade or knife.

Carefully take your dutch oven out of the oven and place the sourdough into the pot using the baking paper as a handle.

Bake for 30 minutes with the lid on at 230C/450F plus 10-15 minutes with the lid off at 210C/410F.

When you remove your dough from the oven, carefully remove it from the dutch oven and place on a wire rack to cool.