Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.

To a large bowl, mix together ripe levain with water. Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

After the dough has rested, perform a series of 'stretch and folds' over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. Add cold butter into the dough during this process.

Cover the dough and let rise for 6-7 more hours until it has risen about 70%, jiggles when you shake the bowl and has scattered bubbles visible on the sides and top.

Dump the dough out on the counter and use your hands to gently lift and pull it into a 12 by 24-inch rectangle. Use a bench scraper to portion the dough into 12 pieces.

Take a chocolate baton and place one at the bottom end of each rectangle of dough. Roll the dough up once from the bottom and once from the top down.

Cover the pan of dough and proof for 2-3 hours until puffed up and jiggly.

Preheat the oven to 425ºF. Brush egg wash on top of croissant rolls. Bake rolls for 10 minutes at 425ºF, then reduce the temperature to 350ºF and bake for another 20 minutes until golden brown.

Remove the croissant rolls to a cooling rack and let cool for 10-20 minutes before enjoying.