Chocolate Cherry Sourdough Bread
Studded with sweet, dried cherries and rich pockets of chocolate, this delicious chocolate cherry sourdough bakes with a crispy, chewy exterior, a soft crumb, and a long-fermented sourdough tang.
Servings: 12 slices
Equipment
Ingredients
- 3½ cups all-purpose flour 475 grams
- ½ cup sourdough starter active and bubbly, 100 grams
- 1⅓ cups water 325 grams
- 2 teaspoons salt 10 grams
- ⅓ cup semi-sweet chocolate chunks 65 grams
- ⅓ cup dried cherries 60 grams
Instructions
- Feed the sourdough starter 4 to 12 hours before starting the bread. When the starter is at its peak, begin the dough by combining flour, sourdough starter, water, and salt in a large bowl. Mix well, cover the bowl, and rest the dough for 30 minutes at room temperature.
- After the autolyse, begin a series of stretch and folds. Take the edge of the dough in the bowl, pull up, stretching out and up. Fold the dough in your hands back into the center of the bowl and press. Turn the bowl a quarter turn, and repeat the pulling, stretching, and folding inward. Repeat two more times for your first set of stretch and folds. Cover the bowl and let the dough rest for 30 minutes.
- Chop the chocolate, if needed. Add the chocolate and cherries to the dough, then complete another round of stretch and folds. Cover and rest for 30 minutes.
- Do one last round of stretch and folds, then cover the bowl and begin the bulk fermentation. Keep at room temperature for 4-12 hours or until almost doubled.
- After the bulk fermentation, shape the dough into a round boule. Place the boule seam-side up into a floured banneton or a bowl lined with a floured tea towel. Cover and refrigerate for 12-15 hours.
- Preheat the oven to 425 degrees Fahrenheit. Place the Dutch oven inside the oven to preheat for one hour. Transfer the dough from the refrigerator onto a piece of parchment paper. Score the dough with a lame or sharp knife.
- Place the parchment paper and boule into the hot Dutch oven and bake with the lid on for 30 minutes. Remove the lid and bake for another 15-20 minutes or until golden brown. The internal temperature should be around 205-210 degrees Fahrenheit.
- Transfer the finished boule onto a wire rack to cool completely before slicing. Enjoy!
Notes
You will need a very active sourdough starter that passes the float test.
The most accurate way to create consistent results is by using a kitchen scale. I’ve included both gram measurements and cup measurements in the recipe.
This recipe starts as a rough dough, and though it appears dry, resist adding more water. The autolyse and stretch and folds will help it become more workable. Wet hands during the stretching and folding are helpful if the dough is too sticky. If you find the dough difficult to pull during the stretch and folds, be patient and give it time to stretch, giving gentle tugs to help.
The temperature of your home and the maturity of your starter will determine how quickly your dough will double during the bulk fermentation. Keep an eye on the rise so that it doesn't over-ferment and fall apart.
Swap the chocolate and cherries for white chocolate chips or other dried fruits, if you'd like.
For a double chocolate cherry loaf, swap out this bread dough recipe for chocolate sourdough bread and continue the same steps to prepare the boule.
Nutrition
Serving: 1slice | Calories: 180kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 391mg | Potassium: 66mg | Fiber: 2g | Sugar: 4g | Vitamin A: 123IU | Calcium: 12mg | Iron: 2mg