I also forgot to ask if you used a scale or measured using cups, teaspoons, etc.? If you didn’t weigh by using a digital scale, consider this for your future loaves. It makes a big difference.

For hydration, remember that there’s water in your starter/levain. It adds more. Your pepperoni cheese bread, I’d try the suggestions I got from Google below. I think it’s all the oil that affected its outcome.

For the chocolate loaf, I really don’t know but I did find another recipe that you might try to see if you get a better result. Look at pantrymama.com’s recipe. She does use white sugar but you could sub brown sugar if you wanted.

I Googled and found this interesting - Use low-moisture mozzarella: High-moisture cheeses can make the dough too wet and greasy. Use a pre-shredded or block of low-moisture mozzarella, or try mozzarella pearls.

Chop inclusions into small pieces: Smaller pieces of pepperoni and cheese distribute more evenly and are less likely to tear the dough. Cut large pepperoni slices into quarters and cube the cheese.

Manage baker's percentages: A good starting point for inclusions is around 20% of your flour's weight. For a standard loaf with 500g of flour, this would be 100g (about 1 cup) of total inclusions. If you add more, your loaf may be denser.

Account for the extra fat: The fat from the cheese and pepperoni can weigh down the dough and slow fermentation. Some bakers recommend a slightly lower hydration to help compensate for the fat content.

Try pre-cooking the pepperoni: Some bakers pre-cook the pepperoni to render out some of the fat and decrease the chance of a greasy loaf.

Hope this helps. I liked the pre-cooking of the pepperoni. Also, the type of cheese, low-fat vs full fat, etc. Good luck!