After the dough rests, divide it (if you are adding chocolate to one boule), and perform 4 series of turns at 0, 30, 60, 90 minutes. This is the first 2 hours of your fermentation.
Pop the dough in the fridge for another two hours. You don't have to refrigerate your dough at this point, but it's been sweltering here, so I have to retard the fermentation or it will over-ferment in an hour and die.
Take the dough out of the fridge and scrape it onto a workspace. I don't use flour when shaping my dough into boules.
Get the boules into bowls or bannetons with linens that have been dusted with rice flour.
Pop the dough into the fridge and proof for 4 hours. You don't have to refrigerate your dough if it's not hot where you live. But I find that retarding the dough helps build flavor aside from controlling the proofing speed.
Score the dough.
Slide them into your preheated cast iron combo cooker and affix the lid so that the loaves will steam. Turn the heat down to 450 degrees (chad bakes his at 475, but I find that too hot, either that or my oven is really off).
Remove the lids of the combo cookers after 30 minutes.
Bake for another 30 minutes or so, or until the internal temp reads about 210 degrees.
After an hour and a half, the chocolate was still gooey, so it smeared the bread. But I'm not complaining.