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This homemade chocolate cherry sourdough brings together deep cocoa, tangy dried cherries, and the nuanced taste of naturally fermented bread. Its dark hue and fruity pops make a crafted bread that's perfect from morning toast to evening treat. After countless trials, we've nailed the ideal mix of tastes and texture.
The unhurried fermentation lets the cocoa and fruit tastes fully blend together. Cut into it and you'll see a lovely dotted interior packed with cherries and bits of chocolate.
Essential Components
- Active sourdough starter: Look for bubbling starter at its height, typically 4-6 hours post-feeding
- Dutch-process cocoa: Gives that rich color and smooth chocolate taste
- Dried cherries: Go for juicy, soft dried cherries for the best bite
- Semi-sweet chocolate chips: Offers the right melt and flavor mix
- Bread flour: Extra protein helps create proper bread structure
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Process Breakdown
- Getting Your Starter Ready
- Start with lively, bubbly starter at its peak. Check if it's ready with a float test by dropping some in water. It should smell nicely sour with bubbles throughout.
- First Mix
- Combine flour and cocoa with water until completely wet. Let it sit 20 minutes before adding starter and salt. Don't worry if it looks messy at first.
- Building Strength
- Do your stretch and folds, mixing in cherries and chocolate after fold two. Be gentle so you don't squish your add-ins. The dough will get smoother as you go. Take breaks between folds.
- Main Rising
- Keep the dough around 75-78°F during the bulk rise. Watch for a 40-50% size increase and bubbles forming. The dough should feel bouncy when touched.
Getting the temperature right makes all the difference for your chocolate. Too hot and chips melt away, too cold and your dough won't rise properly.
Handling Fancy Dough
Adding cocoa and fruit changes how long fermentation takes and how you handle the dough. This special mix needs softer shaping to keep those chocolate chips intact.
Creating Your Loaf
The dark color makes it hard to see what's happening. Trust how the dough feels and how much it's grown rather than just looking at it.
Final Shaping Steps
Shape firmly but carefully to get good tension without crushing the goodies inside. You want cherries and chocolate spread evenly throughout your bread.
We've learned that taking your time during fermentation gives the best outcome. Don't rush it; wait for the dough to develop properly.
Bread Overview
This chocolate cherry sourdough mixes old-school bread making with exciting flavors. It always turns out a gorgeous loaf with fancy flavor and just the right chew.
Enjoy this adaptable bread toasted in the morning or as a nighttime sweet. The mix of chocolate, cherries, and natural sourdough zing makes it a baking adventure worth trying.
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Frequently Asked Questions
- → How long does this bread stay fresh?
- When kept in an airtight container at room temperature, this loaf will stay good for up to 4 days.
- → Can this bread be frozen?
- Yes, just slice it first and store it in a freezer-safe container or bag for up to 3 months.
- → How long should the dough proof?
- Let the dough rise at room temperature for 4-12 hours, then cold-proof it in the fridge for 12-16 hours.
- → What kind of sourdough starter should I use?
- A recently fed active starter works best, but a sourdough discard that's under a week old can also be used.
- → What tools should I have for this loaf?
- You'll want a kitchen scale, some mixing bowls, a bread scoring knife or sharp blade, a bowl or banneton, parchment paper, and a 6-quart dutch oven.