Mix the Dough

In a large bowl, whisk together the bread flour and cocoa powder. Add:

✅ 100g sourdough starter

✅ 300g warm water

✅ 50g honey or sugar

✅ 50g softened butter

✅ 8g salt

Mix until a shaggy dough forms. Cover and let it rest for 30 minutes.

Strengthen the Dough

Perform 3-4 sets of stretch and folds, one every 30 minutes over the next 2 hours.

If adding chocolate chips or dried fruit, fold them in during the third stretch and fold.

Bulk Fermentation (6-8 Hours, Room Temp 70-75°F)

Cover the bowl and let the dough rise until puffy and about 50% larger.

If your kitchen is cool, this may take longer.

Shape the Loaf

Gently turn the dough onto a floured surface.

Shape it into a round boule or an oval loaf.

Place it seam-side up in a floured banneton or bowl lined with a towel.

Final Proof (2-3 Hours, Room Temp 70-75°F)

Cover and let it rise again until it passes the poke test—a gentle press should spring back slowly.

Alternative: If baking the next morning, place the shaped dough in the fridge overnight (cold-proof for up to 12 hours).

Preheat & Bake

Preheat oven to 450°F (230°C) with a Dutch oven inside.

Turn the dough onto parchment paper, score the top, and carefully place it in the hot Dutch oven.

Bake covered for 20 minutes, then uncovered for 15-20 minutes until deep brown.

Cool & Enjoy