Before starting, feed your sourdough starter 4–8 hours in advance so it’s active and bubbly. I typically use a 1:2:2 ratio: 50g starter, 100g flour, and 100g water.

In a large bowl, bloom the cocoa powder and brewed coffee together. Let this sit for about 10 minutes to develop flavour. Then add the sourdough starter and warm water, and stir until the starter dissolves.

Once fully mixed, add the flour, brown sugar, and sea salt. Stir until all the ingredients are incorporated and there are no dry pockets of flour. I like to start with a dough whisk and then use my hands to finish mixing.

Cover the bowl with a clean towel or plastic wrap and let the dough rest for 1 hour.

After the rest, perform 3–4 sets of stretch and folds every 30 minutes, keeping the bowl covered in between. To stretch and fold, lift one side of the dough, stretch it up gently, and fold it over the center. Repeat from each side of the bowl.

Once all stretch and folds are done, cover the bowl and let the dough rise at room temperature until it has increased in size and looks bubbly and jiggly. This can take anywhere from 3 to 12 hours depending on the temperature of your home.

Lightly flour your counter and gently tip out the dough. Flatten it into a rectangle (laminating), being careful not to tear it. Fold one third of the dough into the center, then fold the other side over it.

Roll the dough up from one end to the other, then use a gentle push-and-pull motion to shape it into a tight ball. This builds surface tension for a good rise and structure.

Place the shaped dough seam-side up in a floured banneton or towel-lined bowl. Cover with a damp towel or plastic wrap and let it sit at room temperature for 30 minutes to 1 hour. Then place it in the fridge for at least 4 hours, or up to 24. A longer cold ferment will give you more sour flavour and better digestibility.

Preheat your oven to 450°F (230°C) with your Dutch oven inside for 30 minutes.

Take the dough out of the fridge and gently flip it onto a piece of parchment paper. The seam side should be down. Dust the top lightly with rice flour or all-purpose flour, then score the loaf with a lame or sharp knife. One large slash is essential for oven spring, but you can add decorative scores too.

Transfer the loaf into the preheated Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15 minutes, or until the crust is dark and crisp.

Optional Tip: Place a baking sheet on the oven rack below the Dutch oven to help prevent the bottom from burning.

Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing. Cutting too early can make the inside gummy.