Beautiful Chocolate Cherry Sourdough Bread

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Chocolate and cherries have always been an unstoppable duo, in my humble opinion. So, chocolate cherry sourdough bread was an inevitable creation. The mix of dark chocolate and sweet cherries with a good hearty bread makes this recipe a perfect fit for those winter days when you want something in between the sweet and the savory, but also screams comfort.

Growing up having chocolate cherry dutch oven cobbler while camping brings back the nostalgic vibes with this one. Maybe it’ll spark some childhood memories for you too!

Ingredients Needed:

• 280g white flour
• 200g whole wheat flour
• 315g water (for levain step)
• 60g water (for mixing step)
• 90g bubbly and happy starter
• 20g sugar
• 16g coconut oil
• 16g cocoa powder
• 85g dark chocolate morsels
• 60 dried cherries

Materials Needed

• Food Scale
• Mixing Bowl
• Mixing Spoon
• Bowl for Mix-ins
• Proofing Bowl– If you do use a banneton, make sure to prep it before using.

Instructions

Preparing the Start (9pm)

The night before you want to start this loaf, make sure you have properly fed your sourdough start so it is ready for you to use in the morning.

Here’s a guide on how to do that if you have any questions.

Begin Autolyse (8 or 9am)

About 30 minutes to an hour before we even use that sourdough start we have gotten to be super bubbly and happy, we want to create an autolyse.

This is done by simply adding the flour and a portion of water together and waiting. This helps the process just go a little better, especially where we are using a whole wheat flour.

Begin by adding 280g white flour, 200g whole wheat flour, and 315 g of water.

Mix this until the flour and water are well combined. (It’ll look a little dry, trust the process)

Place a wet towel on the bowl and let the mixture sit, or autolyse, for 30 minutes to 1 hour.

Developing the Cocoa Powder

While we are waiting for the autolyse, we want to begin developing our cocoa.

When creating chocolate breads it is best to “bloom” the cocoa powder. This is done by heating the cocoa powder combined with a fat, in this case coconut oil, to enhance the flavor of the cocoa.

In a small sauce pan, heat the 16g cocoa powder with the 16g coconut oil. Allow this mixture to heat up and develop for 3-4 minutes.

Adding the Start and Making Your Foundational Dough

Once the Autolyse is complete, add in your 90g sourdough start, 60g water, sugar, salt, and bloomed cocoa powder mixture.

Begin to knead your bread, you can also used a kitchen mixer with a dough hook attachment.

Knead the bread for a good 5 or so minutes.

You will want to make sure all your cocoa powder is completely incorporated. Don’t be afraid to be a little aggressive here in finding all the little white pockets of dough and making sure the cocoa powder gets incorporated. It takes some work, but if you don’t take that time…your bread will have a more marbled look rather than a fully chocolate loaf.

Stretch and Folds with Initial Rise (4-6 hours)

The first hour and a half will consist of performing stretch and folds while adding in the chocolate and cherries. You will do a stretch and fold every 30 minutes, about three times.

If I were to start my initial rise at 10:30am, this is what my stretch and fold schedule would roughly be.

11am– Add a third of the chocolate chips and cherries. Then, perform First stretch and folds, cover with a towel and let rest

11:30am– Add a third of the chocolate chips and cherries. Then, perform second stretch and folds, cover with a towel and let rest

Noon– Add the final third of the chocolate chips and cherries. Then, perform third set of stretch and folds, cover with a towel and let rest

Noon-2:30 (at least)- Let the dough rest and rise until it’s doubled in size. My house is a little chillier, so it took my loaf around 5ish hours total to be finished. The timing could change depending on your situation. But a good rule of thumb is to check every half hour after that 4 hour mark.

Shaping and Overnight Ferment

Place your loaf on the counter and begin shaping it by folding one end over the other so it make a log shape.

Then take the ends of the long log shape and fold them into thirds onto each other.

Pinch the ends in to create a seal, pushing any chocolate chips and cherries into the dough and away from the crust.

Pinch the top to create a seal, pushing any chocolate chips or cherries in as well.

Place your soon to be chocolate cherry sourdough bread in an airtight container, and put in the fridge overnight.

Baking (9am Next Day)

Preheat oven to 475 degrees Fahrenheit

Place your dutch oven in to warm up with the oven for at least 30-45 minutes before adding your loaf (this will help to add spring and give your crust a little crunch).

Remove your loaf from the fridge and place it seam down onto a parchment paper.

Score the loaf to your liking (You can dust with rice or semolina flour here….I chose semolina).

Working quickly, remove the dutch oven from your oven, place your loaf (including parchment paper) inside the dutch oven, place lid back on, and place in the oven.

Cook 25 minutes with lid on

Remove lid

Cook 20-25 minutes with lid off (times can vary depending on oven so keep an eye on it around the 20 minute mark)

There you have it! A BEAUTIFUL chocolate cherry sourdough bread to share (or keep all to yourself…I’m not judging)

Cozy Chocolate Cherry Sourdough Bread

This chocolate cherry sourdough bread is the epitome of nostalgic coziness. I imagine making a loaf of this bread and just cuddling up in a blanket during a cold winter day. Perfection!

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Prep Time 2 days d

Cook Time 1 hour hr

Total Time 2 days d 1 hour hr

Course Breakfast, Snack

Equipment

• Food Scale
• Mixing Bowl
• Additional Bowl- for mix in's
• Proofing Bowl
• Lid or Sealing Bag for Proofing Bowl

Ingredients

  

• 280 g white flour
• 200 g whole wheat flour
• 315 g water for levain step
• 60 g water for mixing step
• 90 g bubbly and happy starter
• 20 g sugar
• 16 g coconut oil
• 16 g cocoa powder
• 85 g dark chocolate morsels
• 60 dried cherries

Instructions

 

Prep Start

• The night before you want to start this loaf, make sure you have properly fed your sourdough start so it is ready for you to use in the morning.

Autolyse

• Begin by adding 280g white flour, 200g whole wheat flour, and 315 g of water.
• Mix this until the flour and water are well combined. (It’ll look a little dry, trust the process)
• Place a wet towel on the bowl and let the mixture sit, or autolyse, for 30 minutes to 1 hour.

Develop Cocoa Powder

• In a small sauce pan, heat the 16g cocoa powder with the 16g coconut oil. Allow this mixture to heat up and develop for 3-4 minutes.

Adding Start and Creating Foundational Dough

• Once the Autolyse is complete, add in your 90g sourdough start, 60g water, sugar, salt, and bloomed cocoa powder mixture.
• Begin to knead your bread, you can also used a kitchen mixer with a dough hook attachment.
• Knead the bread for a good 5 or so minutes.
• You will want to make sure all your cocoa powder is completely incorporated. Don’t be afraid to be a little aggressive here in finding all the little white pockets of dough and making sure the cocoa powder gets incorporated. It takes some work, but if you don’t take that time…you bread will have a more marbled look rather than a fully chocolate loaf.

Stretch and Folds and Initial Rise (4-6 hours)

• The first hour and a half will be performing stretch and folds every 30 minutes, repeated 3 times. This is also where you will be adding in your chocolate and cherries during each stretch and fold
• If I were start my initial rise at 10:30am, this is what my stretch and fold times would roughly be.
• 11am– Add a third of the chocolate chips and cherries. Then, perform First stretch and folds, cover with a towel and let rest
• 11:30am– Add a third of the chocolate chips and cherries. Then, perform second stretch and folds, cover with a towel and let rest
• Noon– Add the final third of the chocolate chips and cherries. Then, perform third set of stretch and folds, cover with a towel and let rest
• Noon-2:30 (at least)- Let the dough rest and rise to it’s doubled in size. My house is a little chillier, so it took my loaf around 5ish hours to be finished. The timing could change depending on your situation. But a good rule of thumb is to check every half hour after that 4 hour mark.

Shape and Overnight Ferment

• Place your loaf on the counter and begin shaping it by folding one end over the other so it make a log shape. (see above for diagram)
• Then take the ends of the long log shape and fold them into thirds onto each other. (see above for diagram)
• Pinch the ends in to create a seal, pushing any chocolate chips and cherries into the dough and away from the crust.
• Pinch the top to create a seal, pushing any chocolate chips or cherries in as well.
• Place in an airtight container, and place in the fridge overnight.

Baking

• Preheat oven to 475 degrees Fahrenheit and place dutch oven in to warm up with the oven.
• Wait at least 30-45minutes for the dutch oven to get nice and hot (this will help to add spring and give your crust a little crunch)
• Remove your loaf from the fridge and place it seam down onto a parchment paper.
• Score the loaf to your liking (You can dust with rice or semolina flour here….I chose semolina).
• Remove Dutch oven from the oven, working quickly place your loaf and the parchment paper it’s on inside the dutch oven, place lid back on, and place in the oven.
• Cook 25 minutes with lid on
• Remove lid
• Cook 20-25 minutes with lid off (times can vary depending on oven so keep an eye on it around 20 minute mark)
• There you have it! A BEAUTIFUL piece of bread!

Keyword Sourdough, Sourdough Breakfast Food, sourdough desserts