Ingredients:

• 500g bread flour
• 350g water
• 100g active starter at peak
• 40g honey
• 50g cocoa powder
• 11g salt

Dubai chocolate filling:

• 6-7 oz Pistachio cream
• 3-4 oz Kadayif (shredded phyllo dough)
• 1-2 tbsp butter, coconut oil, or olive oil
• Dark chocolate bar, roughly chopped

In a large bowl, add your starter, honey, and water. Mix them together until milky. Then add the bread flour and cocoa powder, and mix using a spoon or dough whisk until shaggy dough forms. With wet hands, continue to mix and knead dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

Add salt during the first stretch and fold. Cover and rest again for 30-45 minutes. Perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart.

After final stretch and fold, cover and continue to bulk ferment until the dough has grown ~75%. I use a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

While the dough is bulk fermenting, work on your filling. Heat a skillet to medium with butter or neutral oil. Add your shredded phyllo dough and toast until lightly browned. Stir the phyllo dough the whole time or it will burn quickly. Remove from heat and add to a bowl with pistachio cream. Fold them together until evenly coated.

Once your dough is done rising, mist your counter with water, and dump your dough out. Gently stretch your it into a wide rectangle. Spread your pistachio cream mix onto the rectangle. Then add some of the dark chocolate across it. Tri-fold the dough, then add more of each inclusion. Then roll up the dough, pinching the sides as you go to help keep all the yummy good stuff inside. Using cupped hands, pull the dough towards yourself to build surface tension.

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your dough into your container seam side up. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, until internal temperature is 205-210F. Cool for at least 2 hours before cutting.