Cover and allow to rise 12-18 hours at room temp (you can go longer)
Take cast dutch oven/iron pot-with cover-and heat for 30 min in 450 degree oven.
Meanwhile, take dough out onto a heavily flowered surface, and form into a ball.
After pot is heated, just drop the dough into the pot, cover, and return to oven.
Cook 30 minutes with cover on.
Remove cover, and allow it to cook another 15-20 minutes (until golden brown)
Note to self:
proof yeast in the water, and add 1T raw sugar
let bread rise in cool area of house-if it proofs too fast, yeast runs out of fuel, and starts to ferment-bread smells like booze (maybe only proof half yeast in water, mix rest of yeast like original recipe.
king author flower is the best...all purpose or bread flower
use fresh flower
1T of olive oil to mix, keeps bread super moist
the oven runs hot, place temp 10-20 degrees cooler
moisture level of dough necessary for proper rising in oven, other wise a crust will form too fast and not allow full height. (work-around: cook on lower temp?)
using honey in the bread may be detrimental. Since honey has antibacterial properties, maybe it's killing the yeast?
don't use normal choco. chips
make own chocolate chips: High % chocolate bar, freeze, break...baking chocolate may be an alternative as well