To a small bowl, weigh 8 grams of active sourdough starter, 80 grams all-purpose or bread flour and 80 grams water. Mix together until a thick batter forms. Cover lightly and set in a warm (78°F) place to ferment for about 10-12 hours. The levain is ready when it has doubled in size, is bubbly and slightly milky sweet smelling.

To the bowl of a stand mixer, add the ripe levain, water, honey, molasses, cocoa powder, salt, whole wheat flour and bread flour. Knead for 10-15 minutes until dough feels smooth and strong. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. If the dough feels too dry, add a little extra water.

Transfer the dough to a see-through container and cover with a kitchen towel. Set the dough in a warm place (80ºF is optimal) and let rest for 4 hours. The dough will puff up a little and become aerated during this time.

Turn the dough out onto the counter. Place a greased 9 by 5 loaf pan at the top of the dough to guide you on how wide to pat the dough. Pat the dough out with your hands into a rectangle shape, keeping it within the width of the loaf pan. Starting at the edge closest to you, roll the dough up. Pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased pan and cover.

Let the bread rise in the pan for about 9 hours at 80ºF until the dough has risen up over the edge of the loaf pan.

Pre-heat oven to 350ºF. Bake loaf of bread for 40 minutes. Bread should register an internal temperature of 205-210 °F when fully cooked. Let bread cool for a few minutes in the loaf pan and then remove to a wire rack. Cool completely before slicing and enjoy!