Cherry Cocoa Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
60 grams (¾ cup) Dutch-process cocoa powder
02 -
10 grams (3½ teaspoons) kosher salt (Diamond Crystal works best)
03 -
480 grams (4 cups) bread flour
04 -
50 grams (¼ cup) granulated sugar
→ Wet Ingredients
05 -
420 grams (1¾ cups) warm water (around 80-90°F)
06 -
100 grams (½ cup) sourdough starter, use fresh discard or a ready-to-go active one
→ Mix-ins
07 -
2 ice cubes to create some steam when baking
08 -
85 grams (½ cup) semi-sweet chocolate chip pieces
09 -
80 grams (½ cup) dried cherries, chopped
10 -
Rice flour for dusting the banneton
# Instructions:
01 -
To get your sourdough starter ready, feed it 6 to 12 hours ahead of time until it’s bubbly. A warm spot (around 75°F) speeds it up to 6 hours, while cooler temperatures (65-68°F) may take closer to 12.
02 -
In a big bowl, stir together the bread flour, salt, sugar, and cocoa powder. Add the sourdough starter and warm water, mixing until all the flour is moistened. Cover with a wet towel and let it sit for 20 minutes to allow the gluten to chill out and hydrate.
03 -
With wet hands, gently stretch the dough out and start folding in the cherries and chocolate chips a little at a time. Stretch and fold the dough four times total, letting it rest for 20 minutes between each round.
04 -
Let the dough rise until it grows nearly double its original size. Tiny fermentation bubbles should pop up. Depending on the starter and room temperature, this can take anywhere from 4 to 12 hours.
05 -
Shape the dough into a loaf, drop it into a banneton dusted with rice flour (seam facing up). Pop it in the fridge to proof overnight (12 to 16 hours).
06 -
Preheat the oven and Dutch oven to 450°F. Right before baking, make a cut on the dough’s surface and add two ice cubes for steam. Bake covered for 45 minutes, then uncover and bake 5 minutes more if you want a darker, crispier crust.
07 -
Place the loaf on a cooling rack and let it sit undisturbed for 2 to 4 hours before slicing into it.
# Notes:
01 -
Tastes best fresh but stays fine at room temperature in an airtight container for up to 4 days
02 -
Freeze bread slices to keep them fresh for as long as 3 months
03 -
This is a decadent loaf, great for celebrating occasions like Valentine’s Day