To make the one cup of active sourdough, in a small jar add in 3 tablespoons of starter, ½ cup of flour, and ½ cup of water which will give you one cup of active sourdough starter. Let that sit and rise until doubled in size. Once it is doubled, it is ready to use.

In a large mixing bowl, add the water, the sourdough starter, salt, and brown sugar. Mix well together then add in the flour and cocoa powder.

Combine all the ingredients and allow the dough to sit and be covered for 30 minutes.

With your hands, mix the dough with stretch and fold for about 5 minutes. Add the chocolate chips in during this step, I usually do about 16 stretches and folds.

Cover the dough and let it rest for 10 minutes.

Take the dough in the bowl grab the edge and firmly pull it up. Stretch the dough and then push it into the center. Turn the bowl a quarter turn and repeat this process 3 more times.

Cover the bowl and let it rest for 10 minutes. Repeat this process 3 more times.

Cover the bowl and allow the dough to bulk ferment until doubled in size.

Once the dough is doubled, time to shape it. Pour the dough out onto the surface spin the dough and pull it toward you multiple times until a ball forms.

Place in the floured banneton seam side up and allow it to rise a second time. You can either do this for a couple of hours on the counter or place it in the fridge overnight.

When you are ready to bake, preheat the oven to 450 degrees with the Dutch oven inside.

Pour the dough out onto a piece of parchment paper. Use a razor blade to score the top and then place the dough and the parchment paper inside the dutch oven.

Bake with the lid on for 25 minutes. Remove the lid and bake for 20 more minutes.

Place on a wire rack to cool completely before slicing.