Chocolate Cherry Sourdough Bread Recipe

If you love the cozy warmth of freshly baked bread with a surprising twist of indulgence, this Chocolate Cherry Sourdough Bread recipe is about to become your new obsession. Combining the rustic tang of sourdough with rich Dutch-processed cocoa and bursts of sweet dried cherries, each bite delivers a perfect harmony of flavors and textures. The melt-in-your-mouth chocolate chips add a delightful contrast, making this bread an irresistible treat for breakfast, snack time, or even dessert. Trust me, once you try making this Chocolate Cherry Sourdough Bread at home, it will elevate your bread game and fill your kitchen with the most inviting aroma.

Ingredients You’ll Need

This recipe brings together simple ingredients that are essential to building the perfect balance of flavor, texture, and aroma. Each element plays its role, from the hearty bread flour creating structure to the cocoa powder adding depth and the cherries contributing a natural sweetness and chew.

• Bread flour (480 grams / 4 cups): The backbone of your loaf, providing great gluten strength for a chewy crumb.
• Dutch-processed cocoa powder (60 grams / ¾ cup): Gives that deep, chocolaty richness with a smooth finish.
• Granulated sugar (50 grams / ¼ cup): Just enough to enhance sweetness without overpowering the sourdough tang.
• Diamond Crystal Kosher salt (10 grams / 3½ teaspoons): Balances flavors and strengthens gluten structure.
• Warm water (420 grams / 1¾ cups at 80-90°F): Hydrates the dough and activates the starter nicely.
• Active sourdough starter or fresh discard (100 grams / ½ cup): The living culture that brings lightness and that signature tangy flavor.
• Semi-sweet chocolate chips (85 grams / ½ cup): Melts beautifully into pockets of chocolate joy throughout the loaf.
• Dried cherries, roughly chopped (80 grams / ½ cup): Adds a juicy, fruity contrast that complements the chocolate perfectly.
• Rice flour for dusting banneton: Prevents sticking and helps maintain your loaf’s shape while proofing.
• Ice cubes (2): Creates steam in the Dutch oven to develop a perfect crust.

How to Make Chocolate Cherry Sourdough Bread

Step 1: Prepare Starter

Start by feeding your sourdough starter 6 to 12 hours before you want to bake. This step is critical because a bubbly, active starter is what makes your bread rise beautifully with plenty of flavor. Keep in mind that warmer kitchens speed up this process, so adjust timing accordingly.

Step 2: Mix Dough

In a large bowl, whisk together the bread flour, cocoa powder, sugar, and salt until combined. Pour in the warm water and add your lively sourdough starter. Stir until no dry flour remains and you have a cohesive, slightly shaggy dough. Don’t rush here—allow the dough to rest, covered, for 20 minutes so the flour fully hydrates and gluten begins to relax. This rest will help your dough feel more manageable in the next steps.

Step 3: Add Mix-ins

This is where the fun begins. With damp hands to prevent sticking, gently flatten the dough and start folding in the chocolate chips and chopped dried cherries. Do this in stages—stretch and fold about 4 times, resting 20 minutes between each stretch. This slow incorporation ensures the mix-ins distribute evenly without tearing your dough.

Step 4: Bulk Fermentation

Cover your dough and let it rise at room temperature until nearly doubled and bubbly with fermentation bubbles visible beneath the surface. This stage usually takes between 4 to 12 hours depending on your kitchen temperature and your starter’s strength. The wait here is totally worth it, as this slow fermentation develops that complex flavor Chocolate Cherry Sourdough Bread is known for.

Step 5: Shape and Cold Proof

Once your dough has risen beautifully, shape it gently into a tight loaf. Transfer it to a banneton dusted with rice flour to prevent sticking, positioning the dough seam-side up. Now it’s time for some chill—place your shaped dough in the refrigerator overnight, or 12 to 16 hours. This cold proof not only improves flavor complexity but makes the dough easier to score and bake the next day.

Step 6: Bake

Preheat your Dutch oven to 450°F for that perfect oven spring. Score the dough to control where it expands, then place it carefully inside the hot Dutch oven along with two ice cubes to create steam. Cover and bake for 45 minutes, then remove the lid and let it bake an additional 5 minutes to develop a deep, crackly crust if desired. The result is magic: a loaf with a chewy yet tender crumb, rich chocolate undertones, and tart bursts from the cherries.

Step 7: Cool

Cool your Chocolate Cherry Sourdough Bread on a wire rack for 2 to 4 hours before slicing. This resting period lets the crumb set fully so each slice holds together beautifully and you avoid a gummy texture. Once cooled, you’re ready to enjoy!

How to Serve Chocolate Cherry Sourdough Bread

Garnishes

While this bread stands out on its own, a light spread of butter or mascarpone enhances the flavors beautifully. For a special touch, drizzle a bit of honey or sprinkle toasted nuts on top for added texture and flavor contrast.

Side Dishes

Chocolate Cherry Sourdough Bread pairs beautifully with sweet and savory sides alike. Try it alongside a fresh fruit salad for breakfast, or serve it with creamy cheese and cured meats on a charcuterie board for an elevated snack.

Creative Ways to Present

Feeling adventurous? Turn this bread into a decadent French toast by dipping slices in egg batter and pan-frying until golden. Or use thick slices to make an impressive dessert sandwich with whipped cream and berries for your next gathering.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chocolate Cherry Sourdough Bread wrapped in a cotton towel or in a bread box at room temperature. It will stay fresh for about 2 to 3 days, maintaining that wonderful chewy crust and tender crumb.

Freezing

For longer storage, freeze slices or whole loaves in an airtight container or freezer bag. This way, you can enjoy your bread anytime by simply thawing slices as needed without losing flavor or texture.

Reheating

Reheat frozen or day-old bread by toasting slices directly or warming whole sections in a 350°F oven for 5 to 10 minutes. This refreshes the crust’s crunch while warming the chocolate and cherries, reviving those delicious flavors.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but Dutch-processed cocoa lends a smoother, less acidic flavor that complements sourdough beautifully. Regular cocoa may yield a slightly sharper taste.

What if I don’t have a sourdough starter?

A sourdough starter is essential for this recipe’s flavor and rise. If you don’t have one yet, consider starting a starter or searching for fresh discard to use as a substitute.

Can I substitute fresh cherries for dried ones?

Fresh cherries have more moisture and will alter the dough’s hydration and texture. Dried cherries are preferred for consistent results and ease of mixing in.

How do I know when the bread is fully baked?

The crust should be deeply browned and crisp. You can also tap the bottom of the loaf—if it sounds hollow, your bread is done.

Why is the cold proofing step important?

Cold proofing slows fermentation, allowing flavors to deepen and making the dough easier to score. It also helps develop a better crust during baking.

Final Thoughts

Baking Chocolate Cherry Sourdough Bread is a wonderfully rewarding experience that fills your home with irresistible aromas and results in a stunning loaf packed with flavor and texture. Whether you’re a seasoned baker or eager to try something new, this recipe is a delicious way to bring a little chocolate and cherry magic into your bread basket. Give it a go, and get ready to impress yourself and anyone lucky enough to share a slice!

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