Thank you!

700-725g water 1000g flour Starter 100-200g In warm weather use 100-120g In cold weather use 125-150g 18g salt Incorporate flour, starter and water until no flour. Don't work the dough. Cover for 10 min Add remaining 50g water and salt Incorporate by folding in. Don't work the dough. Let that rest for 15-20 minutes Do the first of 4 stretch and folds 30 minutes in between each round. Bulk fermentation overnight in the fridge 12-18 hours or on counter top depending on temperature 4-6 hours. Divide your dough in 2 Stay light on the dough as to keep air pockets intact. Stretch and fold each loaf 2x 15-20 min apart. Prep your proofing bowls with a cloth and dust with flour. Shape your loaf, and put into your proofing bowl so smooth side is face down. Cover and set for 16-20 hours in the fridge or set out on the counter for 6-8 hours. Depending on temperature. Place in fridge for 1-2 hours before baking if left to proof outside the fridge. Remove from fridge Set aside parchment paper over a board. Flip the loaf over so smooth side is face up with the parchment paper underneath. Sprinkle some flour flour over the loaf and score. Place your loaf in your Dutch oven. Baking instructions: Preheat oven to 500 Place bread in pot with lid on and immediately lower oven to 450 Bake for 20 minutes covered Uncover and bake for another 18-20 minutes

Cocoa powder. It gets cooked out, so it doesn't leave a bitter taste and leaves a beautiful contrast.

@@GGsSourdough oh cool it looks really nice