Chocolate Cherry Sourdough Bread
A delightful twist on traditional sourdough, blending rich chocolate flavor with tart cherries, perfect for dessert lovers and sourdough enthusiasts alike.
Ingredients
For the Dough
- 450 g 450 g (3 3/4 cups) bread flour Forms the sturdy base, giving the bread its structure and chewiness.
- 50 g 50 g (1/2 cup) whole wheat flour Adds a nutty flavor and enhances the bread's nutritional profile.
- 350 g 350 g (1 1/2 cups minus 1 tablespoon) room-temperature water Hydrates the dough and ensures a good rise.
- 100 g 100 g (1/2 cup) active sourdough starter The fermenting magic that gives the bread its distinct tang.
- 30 g 30 g (2 tablespoons packed) brown sugar Infuses sweetness and depth, balancing the cocoa and cherries.
- 10 g 10 g (1 3/4 teaspoons) fine sea salt Enhances flavor and strengthens the gluten structure in the dough.
- 35 g 35 g (1/3 cup) unsweetened cocoa powder Brings a rich chocolatey taste to the bread.
- 25 g 25 g (2 tablespoons) neutral oil Helps to soften the crumb, making it tender and moist.
- 20 g 20 g (1 tablespoon plus 1 teaspoon) warm water Used to loosen the cocoa paste if it becomes too thick.
- 120 g 120 g (3/4 cup) dried tart cherries Provides a burst of fruity flavor that complements the chocolate.
- 120 g 120 g (3/4 cup) dark chocolate chunks or chips Adds indulgent melted chocolate richness throughout the loaf.
- Rice flour or bread flour for dusting the banneton Prevents sticking and allows for easy removal of the dough.
Instructions
Preparation
- Warm the oil in a small pan over low heat for about 1-2 minutes. Whisk in the cocoa powder until smooth, adding the warm water only if the paste is too thick to spread. Let this cocoa paste cool.
- In a large mixing bowl, combine the bread flour, whole wheat flour, room-temperature water, sourdough starter, and brown sugar. Stir until no dry flour remains, then cover the bowl with a kitchen towel and allow it to rest for 30 minutes.
- Sprinkle fine sea salt over the dough and add the cooled cocoa paste. Pinch and fold the dough until the cocoa is evenly incorporated.
Bulk Fermentation
- Cover the bowl and let it bulk ferment at a warm room temperature for 3-5 hours. During the first 90 minutes, perform 3 sets of stretch and folds, adding the dried cherries and dark chocolate during the first fold.
Shaping and Cold Fermentation
- Once the dough has fermented and appears puffy, shape it into a boule and tuck any exposed cherries and chocolate underneath.
- Place the boule seam side up in a floured banneton, cover with a cloth, and refrigerate for 8-14 hours.
Baking
- Preheat a Dutch oven at 450°F (232°C) for about 30 minutes.
- Turn out the loaf onto parchment paper, score it with a sharp blade, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes.
- Transfer the loaf to a wire rack and allow it to cool for at least 2 hours before slicing.
Notes
For best results, use a kitchen scale for precision, ensure your sourdough starter is active, and allow the dough to rise adequately.