In the morning, feed your sourdough starter.

In the afternoon, when your starter is bubbly and has doubled in size, assemble your dough.

In a large mixing bowl, add your sourdough starter, honey, water, and brewed coffee. Mix until the starter has dissolved.

Add the flour, salt, and cocoa powder. Mix until a shaggy dough forms and everything is combined. Cover and let rest for 45 minutes.

After resting, fold in the chocolate chips by pulling one side of the dough up toward the middle, rotating the bowl each time until the dough becomes semi-smooth.

Cover and let rest for another 45 minutes.

Perform 2-4 more stretch and folds every 45 minutes to 1 hour apart.

After your last stretch and fold, cover the dough and let it rest overnight at room temperature.

The next morning, your dough should have doubled in size.

Gently turn the dough onto a lightly floured work surface, then divide it into 6 equal pieces (about 300 grams each).

Shape each piece into a round ball and place them seam-side up into your mini bannetons. Cover and let rest for 20 minutes.

After resting, stitch the dough towards the middle to create tension.

Place each mini banneton onto a baking sheet, cover with a tea towel, and refrigerate for 2 hours or up to 3 days.

When ready to bake, turn each mini dough bowl onto a parchment-lined baking sheet and score the tops with a bread lame.

Preheat your oven to 450 degrees Fahrenheit.

Put the bread on the top rack, pour boiling water into a shallow dish on the bottom rack, and close the door to trap the steam.

Bake for 18 minutes with steam. After 18 minutes, remove the steam and bake for another 18-20 minutes until the tops are crispy.

Let cool completely before slicing and serving!