why make this recipe

Chocolate Cherry Sourdough Bread is a delightful treat that combines the rich flavors of chocolate with the sweet tartness of cherries. This bread is not only delicious, but it also has the unique tang from sourdough that elevates its flavor profile. The result is a loaf that’s perfect for breakfast, as a snack, or even dessert. Plus, making your own sourdough bread can be a rewarding experience. You’ll impress family and friends with every slice!

how to make Chocolate Cherry Sourdough Bread

Ingredients:

4 cups (480 grams) bread flour
¾ cup (60 grams) Dutch-processed cocoa powder
¼ cup (50 grams) granulated sugar
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
1 ¾ cups (420 grams) warm water (80-90℉)
½ cup (100 grams) active sourdough starter
½ cup (85 grams) semi-sweet chocolate chips
½ cup (80 grams) dried cherries (roughly chopped)
Rice flour (for dusting banneton basket)
2 ice cubes (for steam)

Directions:

Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉) or up to 12 hours in cooler kitchens (65-68℉).
In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips and dried cherries in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips and cherries, and repeat until all the chips and cherries are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes.
Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours (or longer) depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you’re folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you’re using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
Allow the bread to cool on a wire rack for at least 2-4 hours before slicing and serving.

how to serve Chocolate Cherry Sourdough Bread

This bread is fantastic on its own, but you can enhance its flavor even more. Serve it warm with a spread of butter, cream cheese, or nut butter. You can also toast it lightly for added crunch. For a special treat, pair slices with a scoop of vanilla ice cream.

how to store Chocolate Cherry Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature. Avoid plastic bags, as they can cause the crust to become soggy. If you want to keep it for longer, you can slice the bread and freeze individual pieces. When you’re ready to enjoy, just toast or thaw a slice as needed.

tips to make Chocolate Cherry Sourdough Bread

Be patient with the fermentation process. The longer rise can really deepen the flavor.
Use good quality chocolate and cherries for the best taste.
Make sure your sourdough starter is active for the best rise.
Keep an eye on the baking time, as ovens can vary in temperature.

variation

You can experiment by adding other ingredients like chopped nuts or different dried fruits, such as cranberries. For a sweeter bread, consider increasing the sugar amount or adding more chocolate chips.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can, but bread flour gives the bread a chewier texture and more structure.

2. How can I tell if my sourdough starter is active?
Your starter should be bubbly, have doubled in size, and have a pleasant, slightly tangy smell.

3. Can I make this bread without chocolate?
Certainly! You can omit the cocoa powder and chocolate chips for a fruity sourdough bread with just the cherries.