why make this recipe
Chocolate Cherry Sourdough Bread is a delightful twist on traditional sourdough. The rich chocolate flavor combined with the sweet and tart dried cherries creates a delicious treat that is perfect for breakfast, dessert, or a special snack. This recipe not only satisfies your sweet tooth but also incorporates the health benefits of sourdough bread.
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. 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
Serve this exquisite bread warm or at room temperature. It’s perfect on its own, but you can also toast it and spread a little butter or cream cheese for an extra treat. Pair it with a cup of coffee or tea for a cozy afternoon.
how to store Chocolate Cherry Sourdough Bread
Store your Chocolate Cherry Sourdough Bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container. It will stay fresh for up to 3 months.
tips to make Chocolate Cherry Sourdough Bread
- Make sure your sourdough starter is active and bubbly before using it for the best rise.
- Keep an eye on the dough during the rise; it’s better to under-proof than over-proof.
- Experiment with other add-ins, like nuts or different types of chocolate, to create your own variations.
variation
For a more intense chocolate flavor, consider adding a tablespoon of instant espresso powder to the dry ingredients. You could also use fresh cherries when in season and adjust the sugar accordingly.
FAQs
-
Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly different. Bread flour gives a chewier texture. -
What can I do if my dough doesn’t rise?
If your dough doesn’t rise well, it might be due to an inactive starter or cold temperatures. Make sure everything is warm enough and give it more time. -
Can I bake this bread without a Dutch oven?
Yes, you can bake it on a baking sheet, but you won’t achieve the same crust. Create steam in your oven by placing a baking dish with water on the bottom shelf while baking.
Chocolate Cherry Sourdough Bread
- Total Time: 12 hours and 20 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful twist on traditional sourdough, this bread offers rich chocolate flavor and sweet-tart dried cherries, perfect for breakfast or a special snack.
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 to ensure it’s bubbly and active.
- In a large bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and sourdough starter; mix until incorporated.
- Cover and let rest for 20 minutes to hydrate flour and relax gluten.
- Wet hands and flatten dough slightly. Add ¼ of the chocolate chips and cherries, then perform a stretch-and-fold, rotating bowl each time.
- Gather dough into a ball and let it rest for 20 minutes. Repeat stretch-and-fold process 3 more times.
- Cover dough and let it rise until nearly doubled in size (4-12 hours).
- Turn dough out onto a floured surface, shape into a rectangle, fold sides toward center, then shape into a ball.
- Let rest for 15 minutes, then shape into a smaller rectangle, repeating shaping for a batard if desired.
- 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 top, place ice cubes in Dutch oven, and transfer dough.
- Bake covered for 45 minutes, remove lid and bake for an additional 5 minutes if needed.
- Cool on a wire rack for 2-4 hours before slicing.
Notes
Best served warm or at room temperature; can be toasted with butter or cream cheese.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American