Double Chocolate Yeast Bread

In a heatproof bowl, stir together warm water, yeast and sugar. Let sit for about 5 minutes, until foamy.
Meanwhile, in a large bowl, combine the 3 cups of bread flour, cocoa powder, brown sugar and kosher salt.
With a wooden spoon, stir in warm coffee, butter, egg yolk and yeast mixture into the flour mixture.
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough remaining flour just to keep the dough from sticking.
If you think the dough is ready, perform the window pane test. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
Knead in chocolate chips.

Shape the dough into a ball. Place in a large, greased bowl. Cover and let rise until doubled in volume, about 1 hour 30 minutes.

Punch down the dough. Turn the dough out onto a lightly floured surface and cut in half. Shape each dough half into a ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form a taut ball.
Prepare two bread baskets or bowls with a clean towel with a light dusting of flour. Place the dough balls top down into the prepared baskets/bowls. Cover and let rise until doubled, about 1 hour.

Preheat the oven to 400°F with dutch ovens inside.
Cut out two circles of parchment paper much larger than the balls of dough. Turn out the loaves onto their respective parchment circles.
With a serrated knife or single-edge razor blade, cut a spiderweb design (or whatever design you want). Transfer loaves to the preheated dutch ovens.
Place the lid on and bake until the loaves are crusty, about 35 minutes. Transfer to wire racks to cool.