1. Combine Starter and Water: In a large mixing bowl, gently whisk together the active sourdough starter and the warm water until the starter is mostly dissolved and the mixture is cloudy. This ensures even distribution of your starter’s activity throughout the dough.

2. Mix Dry Ingredients: Add the all-purpose flour, salt, and granulated sugar to the bowl with the starter mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms and no dry spots of flour remain. It will be sticky at this stage, which is perfectly normal.

3. First Rise (Bulk Fermentation): Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature (around 70-75F) for 30 minutes. After 30 minutes, perform a series of “stretch and folds.” Gently stretch a portion of the dough up from the edge of the bowl and fold it over the center. Rotate the bowl and repeat this process 3-4 times. Do this every 30 minutes for the first 2 hours of bulk fermentation. After the first 2 hours, let the dough continue to bulk ferment for another 2-4 hours, or until it has increased in volume by about 50-75% and appears bubbly. Alternatively, you can place it in the refrigerator overnight for a slower, colder fermentation, which often develops more complex flavors.

4. Incorporate Inclusions: Once bulk fermentation is complete, gently turn the dough out onto a lightly floured surface. Flatten it into a rough rectangle. Scatter the chocolate chips and raspberries evenly over the surface of the dough. Gently fold the dough over itself a few times to incorporate the inclusions without crushing the raspberries too much. Shape the dough into a round or oval loaf.

5. Second Rise (Proofing): Place the shaped dough into a floured banneton basket or a bowl lined with a floured kitchen towel, seam-side up. Cover it loosely and let it proof at room temperature for 1-2 hours, or until it looks puffy and springs back slowly when gently poked. If you cold-fermented overnight, you can proof it directly from the fridge for 30-60 minutes while your oven preheats.

6. Preheat Oven and Bake: Preheat your oven to 450F (230C) with a Dutch oven or baking stone inside for at least 30 minutes. Carefully transfer the proofed dough from the banneton to the hot Dutch oven or baking surface. Score the top of the loaf with a sharp knife or bread lame. Bake with the lid on (or with steam if using a baking stone) for 20 minutes.

7. Finish Baking: Remove the lid (or steam source) and reduce the oven temperature to 400F (200C). Continue baking for another 20-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210F (93-99C).

8. Cooling: Carefully remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. This is crucial for the crumb to set properly and for the flavors to fully develop.