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Chocolate Cherry Sourdough Bread

Chocolate Cherry Sourdough Bread
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Chocolate Cherry Sourdough Bread is a delicious artisan loaf combining the tangy complexity of sourdough with bursts of sweet cherries and rich dark chocolate chunks. Perfect for breakfast, snacks, or dessert, this bread offers a unique flavor contrast with natural ingredients and a chewy, artisan crumb. Enjoy it fresh, toasted, or with sweet or savory toppings for a versatile treat.

Ingredients

Main Ingredients

  • Bread Flour – 500g (about 4 cups)
  • Sourdough Starter – 100g (active and bubbly)
  • Water – 350ml (lukewarm, about 75°F/24°C)
  • Salt – 10g (about 2 tsp)
  • Dark Chocolate Chunks – 150g (about 1 cup, preferably 60% cacao or higher)
  • Dried or Fresh Cherries – 150g (about 1 cup, fresh cherries pitted and chopped if large)

Optional Ingredients

  • Honey or Maple Syrup – 1-2 tbsp (for slight added sweetness)
  • Toasted Walnuts or Pecans – 100g (about 1 cup, for nutty variation)
  • Flaxseeds or Chia Seeds – 2 tbsp (for added texture and nutrition)

Instructions

  1. Prepare Your Sourdough Starter: Begin with a bubbly, active sourdough starter. Feed it 4-6 hours before mixing your dough to ensure it’s at its peak and will provide a great rise.
  2. Mix the Dough: Combine bread flour, water, and sourdough starter in a large bowl. Mix until just combined and let it rest for 30 minutes for the flour to hydrate fully (autolyse).
  3. Add Salt, Chocolate, and Cherries: After the autolyse, add salt and gently incorporate the chocolate chunks and cherry pieces into the dough without damaging the dough structure too much.
  4. Bulk Fermentation and Stretch & Folds: Let the dough ferment at room temperature for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours to build strength and develop gluten.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface, shape it into a tight round or oval loaf, paying attention to trapping air inside for a light crumb.
  6. Final Proof: Place the shaped dough into a banneton basket or bowl lined with a floured kitchen towel, cover it, and refrigerate overnight or proof for 2-3 hours at room temperature.
  7. Bake Your Bread: Preheat your oven with a Dutch oven inside to 450°F (230°C). Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep golden and crackly.
  8. Cool and Enjoy: Allow the bread to cool completely on a wire rack before slicing to set the crumb and evenly distribute the delightful flavors.

Notes

  • Use High-Quality Chocolate: Choose good-quality dark chocolate for richer flavor and better melt.
  • Hydrate Dried Cherries: Soak dried cherries in warm water for 10 minutes to keep them juicy and soft.
  • Control Dough Temperature: Keep your dough at 75°F (24°C) during fermentation for optimal yeast activity.
  • Don’t Skip the Autolyse: It improves gluten development and crumb texture noticeably.
  • Score Creatively: Use a razor blade or sharp knife to score patterns that allow beautiful oven spring.

Nutrition

Keywords: sourdough bread, chocolate cherry bread, artisan bread, homemade sourdough, breakfast bread, sweet sourdough, dark chocolate bread

Find it online: https://mealsbylina.com/chocolate-cherry-sourdough-bread/