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This homemade chocolate cherry sourdough brings together deep cocoa flavors, tangy-sweet dried cherries, and the unique taste of naturally fermented bread. The chocolate-dark appearance with cherry bursts creates a handcrafted bread that's great from morning toast to after-dinner treat. We've done countless trials to nail down just the right mix of flavors and texture in this loaf.
When you let the dough ferment slowly, the chocolate and fruit flavors really come together nicely. Cut a slice and you'll see a pretty speckled inside dotted with cherries and melty chocolate bits throughout.
Essential Components
- Active sourdough starter: Your starter should be at maximum activity, typically 4-6 hours post-feeding
- Dutch-process cocoa: Gives that gorgeous dark color and mellow chocolate taste
- Dried cherries: Look for juicy, soft dried cherries for the best bite
- Semi-sweet chocolate chips: Creates the perfect melting point and sweetness level
- Bread flour: The extra protein helps build good structure
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Basic Steps
- Getting Your Starter Ready
- Make sure your starter is lively and bubbling. Try the float test - a small amount should float when dropped in water. You want it smelling pleasantly tangy with bubbles all over.
- First Mix
- Combine your flour and cocoa powder with water until everything gets wet. Let it sit for 20 minutes before adding your starter and salt. Don't worry if it looks a bit messy at first.
- Building Strength
- Do several stretch and folds, adding your cherries and chocolate after the second round. Be gentle so you don't smash your add-ins. The dough will smooth out as you go. Make sure to rest between stretches.
- Main Rising Time
- Keep your dough around 75-78°F during the bulk rise. Look for it to grow about 40-50% with visible bubbles. When you poke it, the dough should feel alive and springy.
Keeping an eye on temperature really matters for how the chocolate spreads. Too hot and your chips will totally melt, too cold and your dough won't rise properly.
Handling Fancy Dough
Adding cocoa and fruit changes how fast things ferment and how you need to handle the dough. You'll want to be more careful when working with this fancy dough to keep those chocolate chips intact.
Forming Your Bread
The dark color makes it tricky to see what's happening. Pay attention to how the dough feels and how much it's grown instead of just looking at its appearance.
Final Shaping Tips
Shape carefully but firmly to get good tension without crushing your mix-ins. You want your cherries and chocolate spread evenly throughout the whole loaf.
We've learned that taking your time with fermentation always gets better results. Don't rush it - watch how your dough develops and go from there.
Bread Overview
This chocolate cherry sourdough mixes old-school bread techniques with exciting new flavors. Follow these steps and you'll get a gorgeous loaf with amazing flavor and just the right texture every time.
Try this special bread toasted for breakfast or as a sweet treat after dinner. The mix of chocolate, cherries, and that classic sourdough tang makes baking this loaf something you won't forget.
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Frequently Asked Questions
- → How long will this loaf stay soft?
- Keep it in an airtight container at room temperature, and it'll stay fresh up to 4 days.
- → Can I freeze this bread for later?
- Of course! Slice the loaf, then store it in a freezer-safe bag or container for up to 3 months.
- → What's the total proofing time?
- Let it rise for 4-12 hours before refrigerating for another 12-16 hours.
- → What's the best sourdough starter to use?
- An active, freshly fed starter or sourdough discard less than a week old works great.
- → What tools will I need for baking?
- You'll need a scale, mixing bowls, dough scraper, a lined bowl or banneton, a scoring tool or sharp knife, parchment paper, and a 6-quart dutch oven.