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This homemade chocolate cherry sourdough brings together dark cocoa, tangy dried cherries, and the intricate taste profile of naturally fermented bread. The chocolate-colored crumb with juicy fruit chunks creates a fancy bread that's just as good for morning toast as it is for an after-dinner treat. We've tweaked this formula countless times to nail the right mix of flavors and that perfect bite.
The overnight ferment lets the chocolate and fruit flavors blend completely. When you cut into it, you'll see a gorgeous mottled inside packed with cherries and melty chocolate bits.
Essential Components
- Active sourdough starter: Look for a starter that's bubbling away, typically 4-6 hours post-feeding
- Dutch-processed cocoa: Gives that intense color and mellow chocolate taste
- Dried cherries: Go for juicy, soft dried cherries for the best mouthfeel
- Semi-sweet chocolate chips: Offers the perfect balance of melt and flavor
- Bread flour: The extra protein helps build needed structure
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Process Breakdown
- Getting Your Starter Ready
- Start with lively, bubbly starter at its height. Check if it's ready by seeing if a small amount floats in water. You want it smelling nicely tangy with bubbles throughout.
- First Mix
- Combine flour and cocoa with water until fully wet. Let it sit 20 minutes before adding your starter and salt. Don't worry if it looks a bit shaggy.
- Building Strength
- Do several sets of stretch and folds, mixing in cherries and chocolate after your second set. Be gentle so you don't squish your add-ins. Your dough will get smoother as you go. Rest between each fold.
- Main Rising Period
- Keep your dough around 75-78°F during the bulk rise. Watch for a 40-50% increase in size and little fermentation bubbles. The dough should feel bouncy when you poke it.
Keeping an eye on temperature really matters for getting chocolate spread right. Too hot and all your chips will melt away, too cold and your dough won't rise properly.
Handling This Special Dough
The cocoa and fruit change how fast things ferment and how the dough feels in your hands. You'll need to shape this enriched dough more carefully to keep those chocolate chips intact.
Forming Your Bread
The dark dough makes it tough to see what's happening. Trust how the dough feels and how much it's grown instead of just going by looks.
Final Shaping Guide
Shape firmly but carefully to create good tension without crushing your mix-ins. You want your cherries and chocolate spread evenly throughout the loaf.
We've learned that taking your time during fermentation always pays off. Don't rush things—wait for your dough to show the right signs of development.
Formula Overview
This chocolate cherry sourdough strikes the perfect balance between old-school bread making and exciting flavor combos. Following these steps consistently gives you a stunning loaf with complex taste and just the right texture.
Try this adaptable bread toasted in the morning or as a sweet bite after dinner. The mix of chocolate, cherries, and that classic sourdough tang makes for a baking project you won't forget.
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Frequently Asked Questions
- → How do I keep the bread fresh?
- Store in a sealed container or bag at room temperature, and it will remain soft and fresh for up to 4 days.
- → Can I freeze this bread for later?
- Sure! Just slice it and place it in a freezer bag or container, and it’ll stay good up to 3 months.
- → How long do I let the dough rise?
- The initial rise takes 4-12 hours, followed by 12-16 hours of cold proofing in the fridge.
- → What type of sourdough starter works best?
- Use an active starter that’s freshly fed, or leftover discard that’s less than a week old qualifies too.
- → What tools are necessary to make this bread?
- You’ll need a scale, mixing bowls, a bowl scraper, a lined bowl or banneton, a knife for scoring, parchment paper, and a dutch oven (6-quart size).