In a large mixing bowl, combine water, sourdough starter, salt, and sugar (if using), and stir until dissolved.

Add the flour and spices (if using any) and mix until there is no dry flour. Cover and let the dough rest for 20-30 minutes.

Knead the dough using the slap-and-fold method for a few minutes, then let it rest for 5-10 minutes. Repeat this process a few more times.

Transfer the dough back to the mixing bowl and let it rest for 20 minutes.

Add the chocolate chips, gently incorporating them during the first set of folds.

Once the dough is fully developed and the chips are evenly distributed, cover and let it ferment at room temperature until it rises about 1.5x in size and feels puffy and airy (this took about 6 hours at 74°F/23°C).

Once the bulk fermentation is complete, gently pre-shape the dough into a round or oval loaf and let it rest for 20 minutes. Then, shape it one final time and place it in a proofing basket.

Cover and refrigerate for 8-12 hours.

When ready to bake, preheat your oven to 450°F (230°C) and heat a Dutch oven inside. Carefully transfer the dough into the preheated Dutch oven. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes, or until the crust is golden brown. If you prefer a thicker crust, remove the lid after 10 minutes.

Let the bread cool completely on a wire rack before slicing. Enjoy!