Choco Cherry Loaf (Version imprimable)

Bake this decadent Chocolate Cherry Loaf with cocoa, dried cherries, and chocolate chips for an irresistible sweet bread.

# Composition:

→ Dry Ingredients

01 - ¾ cup (60 grams) cocoa powder, Dutch-processed
02 - 3½ teaspoons (10 grams) kosher salt, preferably Diamond Crystal
03 - 4 cups (480 grams) bread flour
04 - ¼ cup (50 grams) white sugar

→ Wet Ingredients

05 - Warm water, about 1¾ cups (420 grams), kept at 80-90°F
06 - ½ cup (100 grams) sourdough starter, either freshly fed discard or active

→ Mix-ins

07 - 85 grams (½ cup) semi-sweet chocolate chips
08 - Dried cherries, chopped, about 80 grams (½ cup)
09 - 2 ice cubes to create steam in the oven
10 - Rice flour to sprinkle on your banneton for dusting

# Étapes de réalisation:

01 - Feed your sourdough starter 6 to 12 hours ahead of time so it’s bubbling and active. Warmer spots (around 75°F) can get it ready faster, while cooler temperatures (65-68°F) take longer.
02 - Stir together the bread flour, white sugar, kosher salt, and cocoa powder in a big mixing bowl. Add in the sourdough starter and water, mixing until no dry patches of flour remain. Cover with a damp cloth and let the dough sit for 20 minutes to hydrate and loosen the gluten.
03 - Using wet hands, stretch out the dough gently and fold in the chocolate chips and dried cherries bit by bit. Do a total of 4 stretches and folds, with a 20-minute rest between each round.
04 - Cover the bowl and let the dough rise until it’s doubled in size with small bubbles visible. Depending on room temperature or your starter’s activity, this can take anywhere from 4 hours to as long as 12 hours.
05 - Form the dough into a round loaf shape and place seam-side up in a banneton lightly dusted with rice flour. Put it in the fridge to cold-proof overnight for 12 to 16 hours.
06 - Preheat your Dutch oven in a 450°F oven. Right before baking, slash the top of your dough and throw in two ice cubes for steaming. Bake with the lid on for 45 minutes. Want a darker crust? Leave it in for 5 more minutes with the lid off.
07 - Set the baked loaf on a wire rack. Wait 2 to 4 hours to let it cool completely before slicing and enjoying.

# Détails supplémentaires:

01 - Tastes best freshly baked but can be stored in an airtight container at room temperature for up to 4 days.
02 - Freeze this bread in slices, and it’ll stay good for 3 months.
03 - This loaf is rich and indulgent—perfect for occasions like Valentine’s Day.

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