Chocolate sourdough enhanced bread

I will have to look up her recipe. Here is the one I followed...It is available on the net and I posted it in 2008 on TFL. Only difference is I used my own starter not the one in the recipe. I think it makes a big difference. I doubled the recipe and made 2 batches. 

1. Use Turbinado sugar for the top...lots not regular 
2. Use the bittersweet not unsweet chocolate

CHOCOLATE BREAD STARTER 
1/4 teaspoon active dry yeast 
1 cup lukewarm water 
1 cup all-purpose flour, plus 
3 tablespoons all-purpose flour ( you can use bread flour) 
CHOCOLATE YEAST BREAD 
5 cups bread flour ( 1 c or so extra for kneading) 
1/2 cup good-quality cocoa powder 
2/3 cup sugar, plus 
4 tablespoons sugar 
2 teaspoons active dry yeast dissolved in 2 c warm water 
2 1/2 teaspoons fine salt 
4 tablespoons unsalted butter, room temperature,plus more for pans 
6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces 
vegetable oil, for lightly oiling bowl 
1 large egg yolk, lightly beaten 
1 tablespoon heavy cream 
4 tablespoons turbinado sugar 
Directions 
1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours.

2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes.

3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly.

4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes.

5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours.

6)Preheat oven to 375°;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350° and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom.

7)Let rest in loaf pans for 5 minutes before removing to wire rack.