Chocolate Cherry Sourdough Bread
An indulgent twist on classic sourdough, this bread combines rich cocoa flavor with tart cherries and dark chocolate for a delightful baking experience.
Ingredients
Dough Ingredients
- 450 g 450 g bread flour Provides structure and chewiness.
- 50 g 50 g whole wheat flour Adds nuttiness and flavor.
- 350 g 350 g room-temperature water Essential for hydrating the dough.
- 100 g 100 g active sourdough starter Ensures proper fermentation.
- 30 g 30 g brown sugar Adds sweetness and moisture.
- 10 g 10 g fine sea salt Enhances flavors.
- 35 g 35 g unsweetened cocoa powder Infuses the bread with chocolate.
- 25 g 25 g neutral oil Adds moisture.
- 20 g 20 g warm water (optional) To create cocoa paste.
- 120 g 120 g dried tart cherries Adds bursts of flavor.
- 120 g 120 g dark chocolate chunks or chips Provides pockets of chocolate.
- Rice flour or bread flour (for dusting) Keeps the dough from sticking.
Instructions
Preparation
- Warm the oil in a small pan over low heat for 1-2 minutes. Whisk in the cocoa powder until smooth, adding warm water if necessary. Let it cool.
- In a large mixing bowl, combine bread flour, whole wheat flour, room-temperature water, sourdough starter, and brown sugar. Stir until no dry flour remains, cover, and let rest for 30 minutes.
- Sprinkle salt over the dough and add the cooled cocoa paste. Pinch and fold until well incorporated.
Fermentation
- Cover and let bulk ferment at room temperature for 3-5 hours, performing 3 sets of stretch and folds during the first 90 minutes while adding dried cherries and dark chocolate.
Shaping and Refrigeration
- After fermentation, shape the dough into a boule and place seam side up in a floured banneton. Cover and refrigerate for 8-14 hours.
Baking
- Preheat a Dutch oven at 450°F (232°C) for 30 minutes. Turn out the loaf onto parchment paper, score with a blade, and bake covered for 20 minutes. Remove lid and bake for an additional 20-25 minutes until deeply colored and hollow-sounding.
- Transfer to a wire rack and cool for at least 2 hours before slicing.
Notes
Tips for success: Ensure your starter is active and bubbly, adjust water based on humidity, monitor dough temperature, and consider cherry alternatives if necessary.