Cherry Choco Loaf (Print Version)

# Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

05 - 420 grams (1¾ cups) water, warmed to 80-90°F
06 - 100 grams (½ cup) sourdough starter, discard or active works fine

→ Mix-ins

07 - 85 grams (½ cup) semi-sweet chocolate chips
08 - 80 grams (½ cup) dried cherries, roughly chopped
09 - A bit of rice flour to coat your banneton
10 - 2 small ice cubes to create steam while baking

# Instructions:

01 - Make sure your sourdough starter is happy and bubbly by feeding it 6 to 12 hours before starting. Warmer temperatures (around 75°F) can speed this up to about 6 hours, but cooler spots (65-68°F) might take closer to 12.
02 - In a big bowl, stir together the dry ingredients—bread flour, cocoa powder, sugar, and salt. Add in the warm water and sourdough starter, mixing until no dry spots remain. Cover with a wet kitchen towel and let the mixture sit for 20 minutes to rest and hydrate.
03 - Using slightly moist hands, gently flatten the dough and mix in the cherries and chocolate chips a little at a time. Do four sets of stretch-and-folds, letting the dough rest for 20 minutes between each set.
04 - Cover the dough and leave it somewhere warm until it nearly doubles in size and looks airy from tiny bubbles. Depending on the temperature of your space and your starter’s strength, this might take between 4 and 12 hours.
05 - Form the dough into a loaf and set it, seam side up, in a banneton sprinkled with rice flour. Slide it into the fridge to rest overnight (12 to 16 hours) for a slow final proof.
06 - Preheat your Dutch oven to 450°F. Before baking, make a cut or two on top of the dough and pop in the ice cubes for a bit of extra steam. Bake covered for 45 minutes, then uncover and bake 5 more minutes if you prefer a darker crust.
07 - Once baked, transfer the loaf onto a wire rack and let it fully cool for at least 2 to 4 hours before cutting into it.

# Notes:

01 - Tastes best fresh but can be stored in a sealed container at room temperature for about 4 days.
02 - Slices can be frozen and kept for up to 3 months.
03 - With its rich flavor, this loaf makes a great pick for special days like Valentine’s.

Back