Barley, Beer and Dark Chocolate Artisan Bread

Directions

1. Roast barley flakes in dry pan or oven until browned and aromatic. If using a pan, stir constantly at medium heat. If using the oven, spread the flakes out so it's only one layer at around 200?.
2. Bring 150 grams of beer to a slow boil, add roasted flakes then turn it off. Let it sit for 20 minutes until most of the beer is absorbed. Keep any beer not absorbed and put it aside.
3. Mix the all purpose flour, the whole wheat flour, and the barley by hand in a 6 to 12 quart tub. Gently warm the 750 grams of beer (plus the beer that wasn't absorbed) to 90? to 95? (32? to 35?). Water temperature (or beer in this case) - http://www.youtube.com/watch?v=D-aTTFXb2w4.
4. Combine the flour and barley mixture with the beer and blend them together by hand until they are just incorporated. Cover and let this rest for 20-30 minutes. Add the yeast, salt and chocolate. Hand Mix all the ingredients using the pincer method (with your thumb and forefingers)and folding. Alternate between the two (start with folding the dough, then pinch the dough 5-6 times, then fold the dough again, etc.) until the ingredients are thoroughly mixed. Hand Mixing the Autolyse. - http://www.youtube.com/watch?v=C4tgEQw4ibs
5. Fold the dough 4 separate times, letting the dough relax in-between, within the first two hours of the rising time, if possible. (I generally do it approx. 15-20 minutes apart). When the dough has tripled in size, it's ready to be divided. (The recipe says about five hours, but I live at a high altitude and the kitchen I use tends to be rather cool, so it takes MUCH longer than five hours for me. I usually plan for about 12 hours).
6. Flour the work surface, your hands, and the edges around the tub so you can divide the dough. Gently work it free from the tub and ease it unto the work surface. Flour it down the middle and cut it into two equal pieces. Flour bowls or proofing baskets. Shape the dough into loaves and place them seam side down in the bowls or baskets. Dividing and Shaping the Loaves - http://www.youtube.com/watch?v=MPdedk9gJLQ
7. Flour the tops of the loaves a little bit. Cover with a clean towel and refrigerate overnight. The next morning (after 12-14 hours) test the dough using the finger-dent technique to determine exact timing. Proofing and Finger-dent test - http://www.youtube.com/watch?v=6oAfl1u0fIw
8. Preheat the oven to 475? (245?) with the dutch oven(s) and their lid(s) in it for at least 45 minutes prior to baking. If you only have one dutch oven, leave the second loaf in the refrigerator until you are ready to bake it. Reheat the dutch oven for 5 minutes after removing the first loaf and then place the second loaf into it.
9. Invert the loaf unto your lightly floured work space. Remove the dutch oven (it will be extremely hot so be careful!) and take off the lid. Carefully place the dough in the dutch oven seam side up. Replace the lid then put it all into the oven. Bake for 30 minutes, then remove the lid. Bake for another 15-25 minutes until it's medium brown with the lid off. Remove loaf and let it cool on a rack for at least 20 minutes before slicing.