Chocolate Hazelnut Sourdough

Mix the flour, water, and sourdough starter. Cover and let it rest overnight at room temperature until active.

Combine the flour, active starter, milk, cocoa powder, and the majority of the water (reserve a small amount for the next step). Mix until no dry flour remains and let rest for 30 minutes.

Add the salt and the remaining reserved water. Mix thoroughly until the salt is fully incorporated and the dough is smooth. Let rest for 30 minutes.

Perform one set of stretch and folds. Cover and let rest for 30 minutes

Spread the dough out onto a clean surface (lamination). Evenly sprinkle the hazelnuts and dark chocolate over the dough. Fold the dough back onto itself and let rest for 30 minutes.

Perform two sets of coil folds with a 30-minute rest between each set.

Allow the dough to rest for 3 to 5 hours depending on ambient temperature. The dough is ready when it has doubled in volume.

Gently degas the dough and form it into a loose round. Let it relax on the counter for 20 minutes.

Shape the dough into its final form. Coat the surface with oatmeal and place it into a proofing basket. Transfer to the refrigerator for an overnight cold proof.

Score the loaf and bake it in a cast iron pan.