Ingredients:
150g active start
350g warm water
10g salt
450g bread flour
50g cocoa powder
50g brown sugar
1 egg
85g chocolate chips
Method:
Add the start, water, salt, egg, cocoa powder and brown sugar to a medium bowl. Mix until smooth. Add the flour and knead for a few minutes until the flour is fully absorbed and the dough is fairly smooth.
Scrape down the sides using a damp scraper. Cover with plastic and let the dough rest for 45 minutes.
Do one coil fold, lifting the dough and letting the ends fall naturally under itself until all the dough can be lifted. Rotate the bowl and repeat in the other direction. Cover with plastic and let it rest for 45 minutes.
Repeat this step until you have done 4 total folds every 45 minutes. Let the dough rest until nearly doubled in size.
Dump the dough onto a floured surface and stretch gently until about 10x6 inches. Add the chocolate chips and roll into a log shape and then into a round ball, seam side down. Let the dough rest for 30 uncovered.
Shape again into an oval shape and place the dough into a lined banneton seam side up. Cover with plastic and let it rest in the fridge for 8-12 hours.
Heat the oven to 450 degrees with a bread cloche or Dutch oven inside. Once heated, dust a piece of parchment with corn meal and gently dump the dough onto it. Score the loaf and bake for 35 minutes lid on and 5 minutes lid off. I like to add 2 ice cubes when I add the dough to create steam. Cool and enjoy!