Feed your sourdough starter to ensure it’s active. In a large mixing bowl, combine 500g of bread flour and 300g of warm water, stirring until no dry bits remain. Let this mixture rest for 30 minutes.

Mix in 100g of sourdough starter and 50g of bloomed cocoa powder, creating a shaggy dough.

Turn the dough onto a floured surface. Knead for about 10 minutes until smooth and elastic.

Ensure it passes the windowpane test before moving on to the next step.

Sprinkle in 10g of salt and fold in 150g of dark chocolate chips evenly into the dough.

Knead gently until fully incorporated, then shape the dough into a ball.

Place the dough in a greased bowl and cover it. Allow to rise for 4 to 6 hours until doubled.

Punch down the dough to release gas, shape into a loaf, and place in a greased loaf pan.

Cover and let it rise again for 2 to 3 hours until puffy.

Preheat your oven to 220°C (428°F) about 30 minutes prior. Bake for 30-35 minutes until crust is firm.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.