In a large bowl, combine: sourdough starter, brewed coffee (make sure it is cooled completely), water, maple syrup. Whisk until the starter is mostly dissolved.

Next, add bread flour and cocoa powder,

Mix using a dough whisk until no dry flour remains. The dough will be shaggy and sticky.

Cover and let rest for 30 minutes.

Why this matters: This rest (autolyse) hydrates the flour and begins gluten development, improving texture and structure.

After 30 minutes, sprinkle the salt over the dough.

Gently incorporate into the dough by pressing down with your fingers and folding the dough over itself.

Perform a set about every 30 minutes:

With wet hands, grab one side of the dough.

Stretch it upward without tearing.

Fold it over to the opposite side.

Rotate the bowl ¼ turn and repeat.

Do this 4 times per set (one full rotation).

What you’ll notice over time:

Dough becomes smoother and more elastic

Less sticky and easier to handle

Holds its shape better after each set

Once your 3-4 sets of stretch and folds are complete, cover the dough, and let it rest at room temperature.

Signs bulk fermentation is complete:

Dough has increased in size by about 50–75%

Surface looks slightly domed and airy

Small bubbles are visible throughout and along the edges

Dough jiggles slightly when the bowl is shaken

It feels light and aerated, not dense

Avoid over-proofing—the dough should still have structure and not feel overly slack.

Turn the dough out onto a lightly floured surface (use rice flour).

Gently stretch it into a large rectangle.

Sprinkle just over half of the chocolate chips evenly across the dough.

Fold one side of the dough toward the center.

Fold the opposite side over (like a letter).

Add the remaining chocolate chips on top.

Roll the dough into a loaf.

Pinch seams along the sides and bottom to seal.

Using your hands, gently push and pull the dough toward you on the counter.

Rotate and repeat until the surface is slightly taut.

Important: Be gentle—pressing too hard can cause chocolate chips to tear through the dough.

Transfer the dough seam-side up into a rice flour-dusted banneton.

Cover and refrigerate for 8–24 hours.

This slow fermentation enhances flavor and improves texture.

Preheat your Dutch oven to 450°F (232°C) by placing it in the oven for 30-60 minutes before adding the loaf.

After those 30-60 minutes, turn the dough out onto parchment paper (I use both parchment paper and a bread sling when baking with inclusions to prevent the underside getting too dark). Score the top with bread lame or sharp blade.

Transfer into the hot Dutch oven and bake covered for 30 minutes. Then remove the lid and bake uncovered for another 15-20 minutes or until the internal temperature reaches 205°F (96°C).

Remove from Dutch oven and let cool completely before slicing.