Feed sourdough starter 4-8 hours prior to making recipe.

Use a scale to weigh out the flour, cocoa powder, and salt. Whisk the flour, cocoa and salt very well.

Create a well in the flour cocoa mixture, and weigh in the sourdough starter, water and brown sugar. Mix the dough with a spatula, then shape into a rough ball of dough using damp hands.

Let the dough rest for one hour.

Add in the chocolate chips, then perform three sets of stretch and folds on the dough, spaced thirty minutes apart.

Cover the dough with a wet tea towel or saran wrap and allow to ferment overnight, until double in size. (This can take anywhere from 7-12 hours, depending on the temperature of your home).

The next morning, dump the dough on a slightly floured work surface. Fold in the four sides of the dough to form a ball, then flip the dough over and shape by pushing the dough with one hand and pulling it with the other. Spin the dough in a circle several times to create surface tension.

Place the dough either into a banneton or a lightly floured bowl. Set in the fridge for 1 hour and up to 3 hours.

Move the oven rack to the bottom rung and preheat the oven to 425 degrees F. Place the sourdough loaf on a piece of parchment paper, then score the dough. Set the dough into the Dutch oven, put the lid on, and bake for 25 minutes. Remove the lid and bake for an additional 20-25 minutes, taking care the top does not burn.

Once bread is done remove from Dutch oven and cool for at least one hour before slicing.