Chocolate Candy Cane Bread

350 grams flour (white/all-purpose/bob’s red mill)
15 grams coco powder
315 grams water
—— 1 hour autolyse
70 grams active starter
—— 30 minute rest
5 grams salt
—— 5 coil folds (5 hour proof)
Cover with chocolate chips and crushed candy canes
Shape
—— 5 hour cold retard
Bake at 500 degrees F
20 minutes lid on, 20 minutes lid of