How to make it:

1. Feed the Starter (6-8 hours before mixing dough): Mix the starter, warm water, and bread flour in a glass jar. Loosely cover and let it sit at room temperature until bubbly and doubled in size. I like to do this overnight.

2. Mix the Dough (In the morning): In a large bowl, whisk together bread flour, cocoa powder, sugar, salt, *espresso powder, and vanilla. Add warm water and levain (starter). Mix until combined. Let the dough rest (autolyse) for 30 minutes.

3. Stretch & Folds (First Hour+): Perform 3-4 sets of stretch and folds every 30 minutes, incorporating the chocolate chips during the second fold.

4. Bulk Fermentation (4-6 hours at room temp): Cover the dough and let it rise until puffy but not quite doubled.

5. Shape the Dough: Turn the dough onto a floured surface, shape it into a round or oval loaf, and place it into a floured proofing basket or bowl.

6. Final Proof (Overnight in Fridge): Cover and refrigerate for 8-12 hours. This slow fermentation enhances both the chocolate and espresso flavors.

7. Bake the Loaf: Preheat oven to 450°F (245°C) with a Dutch oven inside. Place dough on parchment paper, score the top, and bake covered for 40 minutes. Remove lid and bake for another 5 minutes until deep brown and set.

8. Cool & Enjoy: Let the bread cool completely before slicing (or minimum of one hour).

Why Add Espresso Powder? It enhances the depth of chocolate flavor without making the bread taste overwhelmingly like coffee. And it adds a subtle, rich aroma that pairs perfectly with the sourdough tang. Simply omit if desired.