Measure and sift flour and cocoa powder into a large bowl

Measure and add starter, water, and maple syrup into a separate bowl and mix

When the starter has mostly dissolved into the water, pour flour mixture into the bowl

Stir until the mixture forms a very rough dough

Cover and rest for 30 minutes (this is the autolyse)

Add your salt to the dough and use your hands or dough hook attachment to incorporate all the ingredients by kneading

Once the salt is distributed, cover your dough with a lid, moist towel or clean shower cap

For the next hour, stretch and fold your dough every 15 minutes

For two hours after that, stretch and fold your dough every 30 minutes

After the stretch and folds are done, cover and allow to bulk ferment for 4 hours or until doubled in size

Turn out the dough onto a clean work surface and pre-shape into a large ball. Rest for 15-20 minutes

Tightly share the loaf and transfer into a floured banneton or colander lined with a floured tea towel

Cover and place in the fridge for 8-10 hours

Preheat your oven and baker with lid to 500 degrees F

When you are ready to bake, gently turn your dough out, seam side down, onto baking paper

Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven

Bake covered loaf in the oven for 25 minutes

Remove lids after 25 minutes and allow to bake for another 10 minutes or until the loaf reaches the color you like. I like to strive for a dark caramel but try not to burn the ears!

Pull out your loaf once it reaches your desired color and allow it to cool for at least 1-2 hours before slicing