Chocolate Sourdough Loaf

Method

Mix the flours and cocoa.
In a separate bowl mix the starter, water and vanilla extract.
Add the flour/cocoa and autolyze for 20-30 mins.
Add the salt, sugar and honey mix it in before 5-10 mins of slap and fold (until it comes together nicely)
Rest for 30 mins.
At this point combine the raisins, chocolate, nuts and mix into your dough with a series of stretch and folds to incorporate.
Bulk proof for 2 ½-3 ½ hours with 4-5 stretch and folds depending how your dough is progressing (you need to treat this dough gently). 
You want the dough to have increased by at least a 1/3 (it can be quite tricky with all the bits in!)
Divide into 2, preshape, rest for 15-20 mins before your final shaping.
Have a plate ready with chopped hazelnuts on.
Line your banetton with a muslin and dust with cocoa.
Do the final shaping of your dough. 
Spray the dough lightly with water, this helps to stick the nuts, roll the dough on the plate of nuts.
Place into the banneton, cover and leave overnight in the fridge.
In the morning turn your dough out ready to bake, give another dusting of cocoa, score and place in the oven, with your preferred baking method.
You have to be very careful with this bread as you don’t want the nuts to burn.
If baking in a dutch oven take the lid off after 30 mins and leave for another 10-15 minutes taking great care as to not burn your loaf.