Why Make This Recipe
Chocolate Cherry Sourdough Bread is a delightful twist on traditional sourdough. With the rich flavor of cocoa and the sweetness of cherries, this bread is perfect for a special breakfast or a treat anytime. It’s not only delicious but also offers the unique taste of sourdough, making it soft on the inside and crusty on the outside. This recipe is an excellent way to experiment with sourdough while combining chocolate and fruit for a taste that everyone will love.
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
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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℉).
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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.
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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.
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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.)
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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, and 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.
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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.
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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.
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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.
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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.
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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.
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Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
How to Serve Chocolate Cherry Sourdough Bread
Chocolate Cherry Sourdough Bread is delicious on its own, but you can enjoy it with butter, cream cheese, or a spread of your choice. It pairs well with coffee or hot chocolate for a lovely breakfast or snack.
How to Store Chocolate Cherry Sourdough Bread
To keep your bread fresh, store it in a paper bag at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to a month. Thaw before slicing and enjoy.
Tips to Make Chocolate Cherry Sourdough Bread
- Ensure your sourdough starter is active and bubbly to get the best rise.
- Use good quality cocoa powder and chocolate for rich flavor.
- Give yourself enough time for the dough to rise. Patience is key with sourdough.
Variation
You can replace dried cherries with other dried fruits like cranberries or raspberries. Feel free to experiment with different types of chocolate chips too, such as dark or white chocolate.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be softer and less chewy.
2. How do I know when my sourdough starter is ready?
Your starter is ready when it has doubled in size, is bubbly on the surface, and has a pleasant aroma.
3. Why do I need to use ice cubes during baking?
Ice cubes create steam in the Dutch oven, helping to develop a nice crust on the bread.
4. Can I bake this bread without a Dutch oven?
Yes, you can bake it on a baking sheet, but you may not achieve the same crusty texture. Consider using a baking stone and adding water to a pan below the bread for steam.
Chocolate Cherry Sourdough Bread
- Total Time: 65 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delightful twist on traditional sourdough with rich cocoa flavor and sweet cherries, perfect for breakfast or as a treat.
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 mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mix until fully incorporated. Cover and rest for 20 minutes.
- Lightly wet your hands. Flatten the dough slightly, sprinkle ¼ of the chocolate chips and cherries in the center, perform a stretch-and-fold. Rotate the bowl, repeat until all ingredients are incorporated. Gather the dough and let rest for 20 minutes. Repeat stretch-and-fold 3 more times with 20 minutes rest in between.
- Cover the dough and let rise until nearly doubled in size, 4-12 hours depending on conditions.
- Turn the dough onto a floured surface and shape it into a round ball. Let rest for 15 minutes.
- Shape the dough for proofing, dust your proofing basket with rice flour, and refrigerate overnight (12-16 hours).
- Preheat a lidded Dutch oven to 450℉ for 30-60 minutes.
- Turn the dough onto parchment paper, score the top, place ice cubes in the Dutch oven for steam. Transfer the dough into the hot Dutch oven using parchment paper. Cover immediately.
- Bake at 450℉ for 45 minutes, then remove the lid and bake for an additional 5 minutes as needed.
- Cool on a wire rack for 2-4 hours before slicing and serving.
Notes
Serve with butter, cream cheese, or your favorite spread. Pairs well with coffee or hot chocolate.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
