Choco Cherry Sourdough (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
50 grams (¼ cup) white sugar
02 -
480 grams (4 cups) bread flour
03 -
10 grams (3½ teaspoons) kosher salt (Diamond Crystal preferred)
04 -
60 grams (¾ cup) cocoa powder, Dutch-processed
→ Wet Ingredients
05 -
100 grams (½ cup) sourdough starter, can be fresh discard or active
06 -
420 grams (1¾ cups) warm water (80-90°F)
→ Mix-ins
07 -
Rice flour for dusting your banneton
08 -
80 grams (½ cup) chopped dried cherries
09 -
85 grams (½ cup) semi-sweet chocolate chips
10 -
2 ice cubes for creating steam
# Instructions:
01 -
Feed your sourdough starter 6 to 12 hours prior to get it bubbly and ready. A warm spot (around 75°F) speeds things up to 6 hours, while cooler areas (65-68°F) take closer to 12.
02 -
Combine the flour, cocoa powder, sugar, and salt in a large bowl. Pour in the warm water and starter, stirring everything until there’s no dry flour left. Cover with a damp cloth and let the dough sit for 20 minutes so it hydrates and relaxes the gluten.
03 -
With dampened hands, gently spread the dough flat and fold in the chocolate chips and cherries bit by bit. Stretch and fold the dough 4 times total, letting it rest for 20 minutes between each session.
04 -
Cover the bowl and allow the dough to rise until it grows almost twice as big. You’ll see tiny bubbles from fermentation. This can take anywhere from 4 to 12 hours, depending on room temperature and how active your starter is.
05 -
Shape your dough into a loaf and place it in a banneton dusted with rice flour, seam-side up. Refrigerate the dough and let the proofing process happen overnight (12 to 16 hours).
06 -
Heat up a Dutch oven to 450°F. Just before baking, score the top of the dough and toss in two ice cubes for added steam. Bake with the lid on for 45 minutes, then remove the lid and bake for another 5 minutes if a darker crust is desired.
07 -
Let the loaf completely cool on a wire rack for 2 to 4 hours before slicing it up and enjoying.
# Notes:
01 -
Best eaten fresh but can be kept at room temperature in a sealed container for up to 4 days
02 -
You can freeze slices of this bread, and it’ll keep for up to 3 months
03 -
It’s a rich treat of a loaf, ideal for special occasions like Valentine’s Day