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This rustic chocolate cherry sourdough combines rich cocoa, sweet-tart dried cherries, and the complex flavors of naturally fermented dough. The deep chocolate color and bursts of fruit create an artisanal loaf that works equally well for breakfast or dessert. After much testing, this recipe achieves the perfect balance of flavors and textures.
The slow fermentation process allows the cocoa and fruit flavors to fully develop and meld together. Each slice reveals a beautiful speckled interior studded with cherries and chocolate chips.
Key Ingredients
- Mature sourdough starter: Use starter at peak activity, usually 4-6 hours after feeding
- Dutch-process cocoa: Provides deep color and smooth chocolate flavor
- Dried cherries: Choose plump, moist dried cherries for best texture
- Semi-sweet chocolate chips: Provides ideal melt and flavor balance
- Bread flour: Higher protein content for proper structure
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Method Overview
- Preparing the Starter
- Begin with active, bubbly starter at its peak. Test readiness with the float test - a spoonful should float in water. The starter should smell pleasantly sour with visible bubbles throughout.
- Initial Mixing
- Mix flour and cocoa powder with water until fully hydrated. Let rest 20 minutes before adding starter and salt. The dough will look rough at first.
- Developing Structure
- Perform stretch and folds, adding cherries and chocolate after the second set. Handle gently to avoid crushing add-ins. The dough will become smoother and more elastic. Rest between folds.
- Primary Fermentation
- Keep dough at 75-78°F during bulk rise. Look for 40-50% volume increase and visible fermentation bubbles. Dough should feel lively when pressed.
Temperature control is crucial for proper chocolate distribution. Too warm and the chips melt completely, while too cool will stall fermentation.
Working with Enriched Dough
The addition of cocoa and dried fruit affects fermentation timing and dough handling. This enriched dough requires gentler shaping to maintain chocolate chip integrity.
Shaping the Loaf
The dark color makes visual assessment challenging. Focus on dough feel and volume increase rather than appearance to judge readiness.
Final Shaping Instructions
Shape deliberately but gently to create proper surface tension without damaging the mix-ins. The goal is an even distribution of cherries and chocolate throughout.
Experience has shown that patience during fermentation yields the best results. Watch for proper dough development rather than rushing the process.
Recipe Summary
This chocolate cherry sourdough represents a perfect blend of traditional bread baking and innovative flavors. The recipe consistently produces a beautiful loaf with complex flavor and ideal texture.
Serve this versatile bread toasted for breakfast or as an evening dessert. Its combination of chocolate, cherries, and natural sourdough tang creates a memorable baking experience.
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Frequently Asked Questions
- → How long can the loaf last before going stale?
- If stored in an airtight container at room temperature, this bread will stay soft and fresh for up to 4 days.
- → Is it okay to freeze this loaf?
- Absolutely! Slice it first, then keep it in a freezer-safe bag or container for as long as 3 months.
- → What's the proofing time for this recipe?
- You'll need to let the dough rise for 4-12 hours at first, then refrigerate it for a cold-proof period between 12-16 hours.
- → Which kind of sourdough starter works best here?
- You can use a recently fed active starter or even a sourdough discard that's less than a week old.
- → What tools will I need to make this bread?
- Essential items include a kitchen scale, mixing bowls, a bowl scraper, a banneton or a lined bowl, a bread scoring tool or sharp knife, parchment paper, and a 6-quart dutch oven.