Prepare the spelt sourdough starter the night before.

Early the next morning, add all the ingredients to a bowl, adding the water gradually. The exact amount of water may vary depending on the flour's absorption.

Add the walnuts and chocolate chips, then fold the dough every 20 minutes for 2 hours.

Lightly flour your work surface and proofing basket, then shape the dough into a batard.

Refrigerate for at least 12 hours. I usually leave it until the next morning.

Preheat the oven to 455°F (235°C) with a Dutch oven inside.

Take the dough out of the fridge, score it, and place it in the Dutch oven.

Let the bread cool on a wire rack before slicing.