Pin it
This homemade chocolate cherry sourdough blends cocoa richness, tangy dried cherries, and the layered taste of naturally fermented dough. Its deep brown shade and fruity pops make a fancy loaf that's good for morning toast or after-dinner treats. After loads of kitchen trials, I've nailed the perfect mix of taste and texture in this bake.
When you let the dough slowly work its magic, the cocoa and fruit flavors really blend together. Cut into it and you'll see a pretty speckled inside dotted with cherries and melty chocolate bits.
Essential Elements
- Active sourdough starter: Grab it when it's bubbling away, typically 4-6 hours post-feeding
- Dutch-process cocoa: Gives that dark color and smooth chocolate taste
- Dried cherries: Go for juicy, soft ones for the best bite
- Semi-sweet chocolate chips: They melt just right and aren't too sweet
- Bread flour: The extra protein helps build good structure
Pin it
Baking Approach
- Getting Your Starter Ready
- You want your starter bubbly and lively. Do the water test - drop some in water and it should float. It'll smell a bit sour and have bubbles all through it.
- First Mix
- Combine your flour and cocoa with water until everything's wet. Let it sit for 20 minutes before adding your starter and salt. Don't worry if it looks a bit messy at first.
- Building Dough Strength
- Do your stretch and folds, adding cherries and chocolate after fold number two. Be gentle so you don't squish your add-ins. Your dough will get smoother as you go. Make sure to rest between folds.
- Main Rising Time
- Keep your dough around 75-78°F during the bulk rise. Look for it to grow about 40-50% with bubbles you can see. When you press it, it should feel bouncy.
Keeping an eye on temperature really matters for the chocolate. Too hot and your chips turn to goo, too cold and your dough won't rise enough.
Handling Fancy Dough
Adding cocoa and fruit changes how long things take and how you need to handle the dough. This richer mix needs softer shaping so you don't crush all those chocolate chips.
Creating Your Loaf
The dark dough makes it hard to see what's happening. Trust how the dough feels and how much it's grown instead of just looking at it.
Final Shaping Guide
Shape carefully but firmly to get good tension without wrecking your mix-ins. You want those cherries and chocolate bits spread evenly through the whole loaf.
I've learned that taking your time during fermentation makes all the difference. Pay attention to how your dough develops instead of rushing things.
Quick Overview
This chocolate cherry sourdough brings together old-school bread techniques with exciting flavors. I've made this countless times and it always turns out with amazing taste and just the right texture.
Enjoy this special bread toasted in the morning or as a sweet evening snack. The mix of chocolate, cherries, and that classic sourdough tang makes for a baking adventure you won't forget.
Pin it
Frequently Asked Questions
- → How long does the loaf stay fresh?
- Keep it in an airtight container, and it’ll stay soft and tasty for 4 days at room temperature.
- → Can I freeze this bread?
- Yes! Slice it first, then store it in a freezer-safe bag or container for up to 3 months.
- → What’s the rise time for the dough?
- Let it sit for 4-12 hours initially, then refrigerate it for another 12-16 hours.
- → Which sourdough starter type works best?
- Either a freshly fed active starter or a discard that’s less than a week old will work fine.
- → What tools will I need for baking?
- Grab a scale, mixing bowls, a scraper, parchment paper, a scoring tool or knife, a banneton or cloth-lined bowl, and a dutch oven (6-quart size).