Chocolate dough:

• 250g bread flour
• 200g water
• 50g of active starter
• 25g honey
• 25g cocoa powder
• 1 tsp espresso powder
• 6g salt

Coffee dough:

• 250g bread flour
• 175g brewed coffee, cooled to room temp
• 50g of active starter
• 1 tsp espresso powder
• 6g salt

Mascarpone cream:

• 16 oz mascarpone
• 4 egg yolks
• 3 egg whites
• 6 tbsp granulated sugar

Inclusions:

• Semi-sweet chocolate chips
• Mascarpone cream
• Ladyfinger biscuits

Make the dough:

Start by weighing out starter into two separate bowls. Then add water and honey to one of the bowls, and add coffee to the other.

Next add the bread flour and espresso powder to each bowl. Add cocoa powder to the bowl mixed with water. Stir with a spoon or dough whisk. Once a shaggy dough forms, switch to mixing by hand and with a bowl scraper until all flour is incorporated. Cover and rest for 1 hour.

While dough is resting, weigh out your salt and set aside so you do not forget to add it later.

After the 1 hour rest, add the salt to each dough and perform first round of stretch and folds. Then cover and rest for 30 minutes. You will perform 3 more sets of folds, each 30-45 minutes apart. On the final fold, you will put the doughs together in the same bowl, preferably a clear sided bowl so you can track rise.

Cover and finish bulk fermenting on the counter until dough has increased in size by about 75%.

Mascarpone cream:

While the dough is finishing its bulk ferment, make your mascarpone cream. Add your egg yolks and 3 tbsp sugar to a bowl and use a hand mixer to whisk them together until thicker and lighter in color. Then add the mascarpone and mix again until creamy.

Before working with the egg whites, clean the whisks of your mixer thoroughly so no egg yolk remains. In a separate bowl, add your egg whites and whisk until frothy. Then add 3 tbsp of sugar and continue to mix until it is white, glossy, and stiff. It should form peaks when you remove the whisk and should stay in place when you turn the bowl upside down.

Add 1/3 of the egg white mix to the yolk mix. Fold in with a spatula. Then add the remainder this same way 1/3 at a time. Cover and refrigerate.

Shaping the loaf:

Next, mist the counter and your hands with water, and dump dough onto the counter. Gently stretch it into a wide rectangle. Dollop on your mascarpone cream, sprinkle on some chocolate chips, and crumble on a few ladyfingers. Then tri-fold the rectangle, add some more toppings, and roll up the dough log. Then using your cupped hands pull it towards you to build surface tension.

Transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and cold proof in the fridge for 12-24 hours (I do overnight).

Place your dutch oven in the oven, and preheat both to 450F. Once preheated, remove your dough from the fridge. Flip your dough onto parchment paper or a bread sling. Dust with rice flour, score, and carefully transfer to your dutch oven. Bake covered for 35 minutes, then lower temp to 400F and continue baking uncovered for 20 minutes (or until internal temp is 205-210F). Transfer to a cooling rack. Cool completely before cutting.