Bloom the cocoa

• In a small bowl, whisk together 50g cocoa powder with 100g warm water (or coffee) and let sit for 1 minute.

Mix base ingredients:

• In a large mixing bowl, combine 125g starter, 300g warm water, and 50g honey. Stir until dissolved.

Add chocolate mixture and vanilla:

• Mix in the bloomed cocoa and vanilla extract until fully incorporated.

Add flour:

• Stir in 300g flour until no dry bits remain. Let rest (autolyse) for 20 minutes.

Add salt:

• Sprinkle in 12g salt and the remaining 200g flour (adjust based on your humidity—this version works well in dry Utah air).

Bulk fermentation:

• Transfer dough to a clean bowl sprayed with avocado oil. Perform stretch-and-folds every 15 minutes during the first 2 hours.
• Let the dough rest at room temperature for 4–6 hours, until doubled in size and bubbly.

Shape & pre-shape:

• Flip the bowl upside down to release the dough. Shape it gently into a boule or batard and let rest for 20 minutes. Reshape and place seam-side-up in a floured proofing basket.

OPTION 1: Bake Now

Cold proof:

• Cover and refrigerate overnight (8–12 hours) for best flavor. For easier digestion and better gluten breakdown, refrigerate up to 7 days.

Bake:

• Preheat a Dutch oven to 500°F. Score the loaf and place in the dutch oven. Lower oven temp to 430°F and bake until internal temp reaches 180°F, about 30 minutes.

Cool:

• Let cool before slicing... or don’t 😜

OPTION 2: Freeze Before Final Rise

• After shaping, place the dough in its floured proofing basket and wrap tightly with plastic wrap or a reusable cover. Then place the basket inside a freezer-safe bag and freeze immediately. 
• *If you're using a vacuum sealer: Place boule seam-side up on floured parchment paper in a colander. Place in the freezer until solid (a couple hours). Remove and immediately vacuum seal. Store in the freezer for up to 2 months. 

To bake from frozen:

• Remove from freezer and unwrap.
• Place in the fridge in your proofing basket overnight (about 12–18 hours) to thaw and proof.
• Allow 1–2 hours at room temp the next day if needed until the dough feels puffy and passes the poke test.
• Proceed with preheating and baking as usual.