Feed your starter 4 - 6 hours before making this chocolate swirl sourdough loaf. You want your starter to be bubbly and active before mixing. If you want to be super accurate while doing this, use a 1:1:1 ratio (equal parts starter, water, and flour by weight). We follow the measurements below and still get a bubbly starter in the same amount of time. I also feed my starter right before bed the night before and it's always ready to go in the morning. This could work great for those of you that have a colder home.

1/2 cup - bread flour

1/2 cup - whole wheat flour

1 cup - water

Combine half the amount of flour, water, active starter, and salt into a stand mixer until the dough comes together.

Add the regular bread dough to a bowl, cover with a tea towel, and let the dough sit for 1 hour.

Next, take the other half of the flour, water, active starter, and salt, add it to the stand mixer, and add a tablespoon of cocoa powder. Mix until the dough has formed. Cover it with a tea towel and let that dough also sit for 1 hour.

After both doughs have sat for one hour, do three rounds of three stretch and folds that are about 20-30 minutes apart.

Let the dough ferment at room temperature allowing it to double in size. The temperature of your dough will determine how long your dough will need to sit at. Use the chart we linked earlier to see how long your dough needs to ferment for.

On a floured surface, place your dough scraper at the bottom of your dough and use it to move your dough in a counter-clockwise circle tucking in the dough. Continue with this motion until the dough has tension.

Place your regular dough and your chocolate dough in banneton baskets or two seperate bowls and cover with a tea towel or plastic bag. Place them in the fridge for 12 hours or overnight.

On a floured surface, take your regular dough and stretch it into a rectangle.

Next, take your chocolate dough, stretch it into a smaller rectangle, and place it over the regular dough.

Now, alternate folding the sides of the dough into the center of the dough rectangle.

Once the dough has been stitched down the middle, take the bottom of the dough and roll it like a burrito away from you.

After the dough has been rolled up, pinch the ends of the dough closed.

Preheat your oven to 420 degrees. Preheat your dutch oven as well.

While your oven is preheating, score your bread by creating a simple incision down the middle.

Bake your irresistible chocolate swirl sourdough bread at 420 degrees for 25 with the lid on and 25 minutes with the lid off.