Description
A delightful sourdough bread combining rich chocolate flavors with sweet cherries, perfect for breakfast, snacks, or dessert.
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)
Instructions
- Feed your sourdough starter 6-12 hours before baking.
- In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Add water and starter; mix until no dry flour remains. Cover and rest for 20 minutes.
- Wet hands, flatten dough, and add chocolate chips and cherries. Stretch and fold dough, incorporating all ingredients. Cover and rest for 20 minutes.
- Repeat the stretch-and-fold process 3 more times, resting 20 minutes in between.
- Cover and let dough rise until nearly doubled, 4-12 hours.
- Turn dough onto a floured surface, shape, and cover to rest for 15 minutes.
- Dust proofing basket with rice flour, transfer dough seam-side up, cover, and refrigerate overnight (12-16 hours).
- Preheat a lidded Dutch oven to 450℉ for 30-60 minutes.
- Turn dough onto parchment paper, score as desired, add ice cubes into the Dutch oven, and transfer dough inside. Cover and bake at 450℉ for 45 minutes; remove lid and bake an additional 5 minutes if needed.
- Cool on a wire rack for 2-4 hours before slicing and serving.
Notes
Serve warm with butter, cream cheese, or nut butter. Optionally toast for added crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American