Feed your sourdough starter in the morning to ensure it's active and bubbly. Mix equal parts of water and flour, cover loosely, and let rise for 4–6 hours.

Bloom the cocoa powder by whisking it into lukewarm water and allowing it to sit for 15 minutes.

Combine the bread flour, bloomed cocoa, and sugar in a large mixing bowl.

Mix the dry ingredients with the sourdough starter and the bloomed cocoa-water mixture until a shaggy dough forms. Let it rest for 30 minutes.

Knead the dough on a floured surface for about 10 minutes, incorporating salt and chocolate chips gently.

Shape the dough into a ball, place it in a greased bowl, and let it rise for 4–6 hours until it doubles in size.

Punch down the risen dough and shape it into a loaf, then place it in a greased loaf pan.

Cover the loaf and let it rise for another 2–3 hours until puffed.

Preheat the oven to 220°C (428°F) about 30 minutes before baking. Bake the bread for 30–35 minutes until the crust is firm.

Cool the bread in the pan for 10 minutes before transferring it to a wire rack to cool completely.