Mix the flour, starter, salt, and water in a bowl by hand to form a soft dough.
Knead the dough on an oiled board for 5-10 minutes until smooth.
Place dough in an oiled bowl, cover, and let rise at 22-24°C for five hours.
Knock the air out and knead in the chocolate chips and raspberries.
Shape the dough into a long log to fit the proving basket.
Place dough into a floured proving basket and rise for 5-9 hours.
Preheat your oven to 220°C.
Sprinkle semolina over the dough in the basket to prevent spreading.
Invert the basket onto a baking tray to release the loaf.
Bake for 20 minutes at 220°C, then reduce to 190°C for another 20-25 minutes.