The viral croissant sourdough loaf, but add some chocolate! For this loaf, I split my loaf recipe in half, making one half chocolate chip, and the other chocolate.

Chocolate Chip Dough Ingredients:

• 250g bread flour
• 175g water
• 50g active bubbly starter
• 6g salt

Inclusions:

• Semi-sweet chocolate chips
• 1/4 cup of butter, frozen and grated

Chocolate Dough Ingredients:

• 250g bread flour
• 200g water
• 50g active bubbly starter
• 25g honey
• 25g cocoa powder
• 6g salt

Inclusions:

• 1/4 cup of butter, frozen and grated

Mix together water and starter for the plain dough until milky. Then add flour. Mix with a spoon, and then by hand, until all flour is incorporated. Cover and set aside.

In a separate bowl mix together water, starter, and honey for the chocolate dough until milky. Then add the flour and cocoa powder. Mix with a spoon, and then by hand, until all flour is incorporated. Cover and set aside.

Rest both doughs for 1 hour. While they are resting, weigh the salt into two small dishes and place near the dough bowls so you don’t forget to add it.

After 1 hour, add the salt to each dough and perform your first stretch and fold. Cover and rest for 30 minutes.

Add chocolate chips to each dough, and add about half the butter to each dough. Then perform stretch and folds or coil folds on each. Cover and rest for 30 more minutes.

Add more chocolate chips and the rest of the butter. Perform another set of folds to each dough. Cover and rest again for 30 minutes.

For final fold, place both doughs in the same bowl and fold together. Transfer to a clear container to finish bulk fermenting until dough has risen by about 75%.

Lightly mist the counter and your hands with water, and dump the dough onto the counter. Shape the dough by stretching into a rectangle. Then trifold and roll up the dough. Do a series of push and pulls while rotating with cupped hands around the dough to create surface tension.

Transfer seam up to a banneton or tea towel lined bowl dusted with rice flour. Cover and cold proof in fridge for 12-24 hours (I do overnight).

Preheat oven and Dutch oven to 450F. Once preheated, remove dough from fridge and flip onto parchment paper or a silicone bread sling. Dust with rice flour, score, and place into Dutch oven. Bake covered for 30 minutes. Then lower the temperature to 400F and continue baking uncovered for 20 minutes until internal temperature is 205-210. Cool completely before cutting.