Make the Dough

1. Mix & Autolyse: In a bowl, whisk together flour, cocoa powder, sugar, salt, and yeast. Add water and mix until no dry bits remain. The dough will look shaggy. Cover and rest 30 minutes (autolyse).
2. Stretch & Fold: Wet your hands. Perform stretch and folds: lift one edge of dough, stretch upward, fold over center. Rotate bowl and repeat 4–6 times. When the dough resists stretching, stop. Round into a loose ball and rest 30 minutes.
3. Repeat one more stretch & fold. Round the dough and place in a lightly oiled bowl. Cover.
4. Cold Fermentation: Refrigerate 12–18 hours.
5. Warm the Dough: Remove from fridge. Let rest at room temperature (~24 °C) for about 2 hours, or until dough reaches 19–20 °C and feels relaxed.

Shaping

1. Divide & Pre-shape: Turn dough onto a lightly floured surface. Divide into 2 pieces. Gently flatten each piece without removing bubbles. Fold downward into a rough log. Place seam-side down, cover, and rest 20 minutes.
2. Add Chocolate & Final Shape: Lightly tap the dough to flatten slightly. Spread desired amount of chocolate over the surface.
3. Shape into a baguette: Fold the top edge down. Rotate the dough and fold the top edge down again. Fold the upper half down to meet the lower half. Seal the seam by pressing with the base of your palm or pinching with fingers. Roll gently to ~26 cm.
4. Place seam-side down on parchment or a floured couche. Cover.

Final Proof

1. Proof until ~1.8× in size and puffy:
   • 24 °C → ~50 minutes
   • 28 °C → ~30 minutes
   • The dough should feel airy and spring back slowly when pressed.
2. Preheat oven to 450°F (230°C) with a baking tray inside.

Bake

1. Dust baguettes generously with flour. Score with a coupe (1–2 shallow slashes).
2. Bake at 450°F with steam for 8 minutes.
3. Reduce heat to 425°F (220°C) and bake 10 minutes more.
4. Cool on wire rack before slicing. Serve and enjoy!!