Mix all the ingredients of the levain in a tall glass container.
Put an elastic band around the container where the top of the levain is so you can monitor the growth.
Put a lid loosely on top and put somewhere warm until doubled.
Autolyse - morning
In a bowl mix bread flour, spelt flour and cocoa powder.
Add all but 50 grams of the water to the flour mixture.
Blend everything so that all flour is hydrated. The mixture can be a bit stiff so knead lightly if needed.
Cover with a wet dish cloth until needed.
Ready the raisins - morning
Add the raisins to a small bowl.
Pour over Cointreau and leave until you need it.
Remove skins and toast hazelnuts - morning
Turn the oven on to 180°C/400°F/Gas Mark 4.
Add 3 tbsp of baking soda to 1 liter of water and bring to the boil.
Turn the heat down to a simmer.
Add the hazelnuts and simmer for 3 minutes. Pour off the (black) water into a strainer.
Now remove all the skins by pressing on each hazelnut so the skin pops off.
Once all the skins are removed, dry off the nuts in a clean dish towel.
Add to a small pan and toast in the oven for 15 minutes.
Remove from the oven and add to a small bowl to cool. Once cooled, chop them very coarsely.
Mix the dough - noon
Once the levain has doubled, it's time to mix the dough.
Add salt, honey, brown sugar and 50 grams of water. Combined lightly by folding a bit. Then add the levain and incorporate everything.
Because the dough is stiff, this may take a while, so take your time and make sure you have everything incorporated.
Leave the dough to rest for 30 minutes.
Mix in the add-ins - about 12:30/12.30pm
Wet your hand and loose the dough from the bowl.
Drizzle about half of the hazelnuts on top of the dough and do a couple of stretch and folds to incorporate.
Pour the rest of the hazelnuts on top and strech and fold a couple of times again.
Chop the chocolate coarsely and spread it over the dough. Stretch and fold a couple of times.
Repeat with the raisins, making sure to discard whatever Cointreau that hasn't been soaked up by the raisins.
Leave the dough to rest for 30 minutes.
Bulk fermentation - about 13:00/1.00pm
We will be doing 3 sets of stretch and folds spaced out by 30 minutes.
First wet your hands and loosen the dough from the sides of the bowl.
Then grab the back of the dough with one hand. Stretch the dough as far as it goes without breaking and then fold it down over the dough.
Turn the bowl a quarter turn and repeat 3 more times until you have stretched and folded the dough from all four sides.
Leave the dough to rest covered until the next 30 minutes are up.
After the 3 sets of stretch and folds you can try and do a windowpane test to see how gluten development is coming along, but it can be hard because the addins might cut the pane. The long autolyse should have made sure that gluten is properly developed.
Leave the dough to rest until it's grown by 20-40% and looks more puffy. It usually takes 2½ hours at 21°C/70°F with a good and active starter, but judge your own dough.
Divide and preshape - about 15:30/3.30pm
When the dough has finished bulk, it's time to divide the dough and preshape it.
Pour the dough onto your unfloured kitchen counter.
Using your bench scraper cut the dough in two equally sized pieces.
Put one part of the dough to the side.
Grab the other part and stretch each of the four sides out and fold in over the dough. Sort of like a letter.
Grab the dough with your bench scraper and flip it upside down, so that the part that was facing the table is now upwards.
Put your bench scraper behind the dough and pull it forward over the table, so that the front of the dough is pulled down underneath the dough ball. You can use your other hand to guide the dough.
When the dough ball can't get any further, put the bench scraper in front of the ball and push it forward while turning the scraper around so that you end up behind the ball again.
Keep going until the dough ball has a taut surface.
Repeat with the other piece of dough and leave them to rest on the counter for 20 minutes.
Shape the dough - about 16:00/4.00pm
Start by flouring your bannetons liberally with rice flour.
Once the 20 minutes are up you should shape the dough.
Follow the instructions for the preshape and once the dough is shaped. Flip it upside down into the floured banneton.
Put the banneton in a plastic bag and place it in the fridge over night.
Continue with the other dough ball.
Bake the bread - next morning
If you have a baking steel or a pizza stone place it on a rack in the lower middle of the oven. Place a dutch oven or combo cooker on top.
Preheat the oven to 260°C/500°F/Gas Mark 10 (or 9 if not available).
Preheat for a good hour to make sure everything is scorching hot for the bake.
Take a banneton with a boule from the fridge.
Flip it out onto a peel covered with parchment paper.
Add extra rice flour to that the surface is completely covered.
Score the bread. I like to do a big cross on this bread, because of the way it opens up, but pick your favorite. It doesn't affect the taste of the bread.
Open the oven. Put the bread in the dutch oven by pulling or carrying the bread over. Put on the lid and close the oven.
Bake for 20 minutes covered.
Turn down the oven to 230°C/450°F/Gas Mark 8.
Open the oven and remove the top of the dutch oven. If you have room in the oven you can keep it in there, but I usually just place it on my stove until I need it again.
Close the door and bake for another 25-30 minutes. Don't be worried if the bread get's a bit dark around the edges. It's a good sign.
When the bread is done, take it out and place it on a wire rack to cool.
Continue with the other bread by reheating to 260°C/500°F/Gas Mark 10.
Put the top of the dutch oven top back in the oven. When the oven is hot bake the other bread.
Let the breads cool completely before you cut into them.