Activate Your Starter: Ensure your sourdough starter is active and bubbly before you begin.

Mix the Dough: In a large bowl combine the sourdough starter, warm water, and sugar. Gradually add in the coco powder, flour and salt. Mix until the dough no longer has wet or dry spots.

Rest: Cover your bowl with plastic wrap and rest at room temperature for 1 hour.

Incorporate the Mix-ins: Once the dough has rested for one hour, sprinkle 1/2 of the white chocolate chips and 1/2 of the dried cranberries onto your dough. Stretch one end of the dough up and fold it over itself. Proceed to add half of the remaining white chocolate chips and dried cranberries and repeat the stretch and fold process. Sprinkle the remaining white chocolate chips and dried cranberries over your dough and stretch and fold it two more times for a total of four stretches and folds (or 1 round of stretch and folds). Don't worry if your mix-ins aren't mixed evenly yet, they will become more dispersed as you continue to work your dough.

Stretch and Folds and First Rise: Perform 1 set of stretch and folds every hour for 3 hours, then allow the dough to rest in a warm spot until it's risen by 75%.

Shape the Dough: After the first rise, gently shape the dough into a round or oval loaf. Place it in a lightly floured banneton or a bowl lined with a tea towel. Let the dough rest for 30 minutes.

Second Rise (Proofing): Cover the dough and let it rise for another 2-3 hours at room temperature, or you can refrigerate it overnight for a slower, cold fermentation that enhances the flavor even more.

Preheat the Oven: If using a Dutch oven, place it in your oven and preheat to 450°F (232°C) for at least 30 minutes.

Score and Bake: Once the dough has finished proofing, turn it out onto a piece of parchment paper or silicone baking mat. Use a sharp knife or bread lame to score the top of the dough (this allows the bread to expand while baking). Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep brown.

Cool and Enjoy: Let the bread cool completely on a wire rack before slicing. This helps the crumb set and enhances the overall texture.