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Chocolate Cherry Sourdough Bread Recipe

Chocolate Cherry Sourdough Bread Recipe
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★★★★★

4.9 from 27 reviews

This Chocolate Cherry Sourdough Bread combines the rich, deep flavors of Dutch-processed cocoa and semi-sweet chocolate chips with the tartness of dried cherries, all enhanced by a tangy sourdough starter. The bread offers a moist and tender crumb with a beautiful chocolate aroma and subtle fruity notes, perfect for breakfast or an indulgent snack.

Ingredients

Scale

Main Dough Ingredients

  • 480 grams (4 cups) bread flour
  • 60 grams (¾ cup) Dutch-processed cocoa powder
  • 50 grams (¼ cup) granulated sugar
  • 10 grams (3½ teaspoons) Diamond Crystal Kosher Salt
  • 420 grams (1¾ cups) warm water (80-90°F)
  • 100 grams (½ cup) active sourdough starter or fresh sourdough discard

Mix-ins

  • 85 grams (½ cup) semi-sweet chocolate chips
  • 80 grams (½ cup) dried cherries, roughly chopped

Additional

  • Rice flour for dusting banneton
  • 2 ice cubes for steam

Instructions

  1. Prepare Starter: Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. The timing depends on your kitchen temperature: 6 hours for warmer environments around 75°F, and up to 12 hours if it’s cooler (65-68°F).
  2. Mix Dough: In a large mixing bowl, whisk together bread flour, cocoa powder, granulated sugar, and kosher salt until fully combined. Add the warm water and active sourdough starter, mixing until there is no dry flour left and the dough comes together. Cover the bowl and let the dough rest for 20 minutes to allow the flour to hydrate and gluten to relax.
  3. Add Mix-ins: Lightly wet your hands to prevent dough sticking. Flatten the dough slightly and gradually incorporate the chocolate chips and dried cherries by performing stretch-and-folds. Divide the mix-ins into portions and evenly distribute them through four rounds of stretch-and-folds with 20-minute rests between each to evenly embed the flavor and texture.
  4. Bulk Fermentation: Cover the dough and leave it to rise at room temperature until it nearly doubles in size and shows visible fermentation bubbles. This can take anywhere from 4 to 12 hours depending on the strength of your starter and ambient temperature.
  5. Shape and Cold Proof: After bulk fermentation, shape the dough into a loaf with gentle tension on the surface. Transfer the shaped loaf seam-side up into a banneton dusted generously with rice flour. Refrigerate the dough overnight for 12-16 hours to cold proof, which enhances flavor and improves crumb structure.
  6. Bake: Preheat your Dutch oven to 450°F. Carefully transfer the cold proofed dough into the preheated Dutch oven, score the top with a sharp blade to allow expansion, and add two ice cubes inside to create steam. Cover and bake for 45 minutes. Remove the lid and bake for an additional 5 minutes if you want a darker, crunchier crust.
  7. Cool: Remove the bread from the Dutch oven and place it on a wire rack. Allow the bread to cool completely for 2 to 4 hours before slicing. This resting time lets the crumb set properly and enhances the flavor and texture of the bread.

Notes

  • Make sure your sourdough starter is very active and bubbly before using for best rise.
  • If using fresh sourdough discard, it may take longer for the dough to rise during bulk fermentation.
  • Rice flour is preferred for dusting banneton as it prevents sticking better than wheat flour.
  • Adjust bulk fermentation time according to ambient temperature: warmer kitchens speed up fermentation, cooler ones slow it down.
  • The ice cubes create steam inside the Dutch oven which enhances crust development and oven spring.
  • Store leftover bread wrapped in a cloth or bread bag at room temperature for up to 3 days. For longer storage, freeze sliced bread.
  • You can substitute dried cherries with other dried fruits like cranberries or raisins if desired.

Nutrition

Keywords: Chocolate sourdough bread, cherry sourdough, artisan bread, chocolate cherry bread, sourdough baking, fermented bread, homemade sourdough, cocoa bread

Find it online: https://recipeswithmia.com/chocolate-cherry-sourdough-bread-recipe/