Cherry Chocolate Sourdough (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
480 grams (4 cups) bread flour
02 -
60 grams (¾ cup) Dutch-processed cocoa powder
03 -
50 grams (¼ cup) white sugar
04 -
10 grams (3½ teaspoons) kosher salt (Diamond Crystal works great)
→ Wet Ingredients
05 -
420 grams (1¾ cups) warm water, between 80-90°F
06 -
100 grams (½ cup) sourdough starter, discard or active both work fine
→ Mix-ins
07 -
80 grams (½ cup) dried cherries, chopped
08 -
85 grams (½ cup) semi-sweet chocolate chips
09 -
Rice flour to sprinkle on your banneton
10 -
2 ice cubes to create steam
# Instructions:
01 -
Make sure your starter gets fed 6 to 12 hours before you mix the dough. Keep it in a warm area (around 75°F) if you need it ready faster in 6 hours. Cooler areas (65-68°F) might take closer to 12 hours.
02 -
Stir the starter and warm water into a bowl with cocoa powder, sugar, salt, and flour. Work it together until you don’t see any dry flour. Throw a damp towel over it and let it sit about 20 minutes so everything blends nicely.
03 -
With wet hands, gently flatten the dough and layer in the cherries and chocolate chips bit by bit. Stretch and fold it 4 separate times, giving it a 20-minute rest between each one.
04 -
Give the dough some time to rise, covering it while you wait for it to almost double. Look for tiny bubbles forming from fermenting. Depending on temperature and starter activity, this could be 4 to 12 hours.
05 -
Shape the dough into a loaf and place it seam-side up in a rice flour-dusted banneton. Pop it in the fridge and let it proof slowly overnight, anywhere from 12 to 16 hours.
06 -
Preheat your oven with a Dutch oven inside to 450°F. Right before baking, score the dough, toss in 2 ice cubes for extra steam, and bake with the lid on for 45 minutes. If you want a darker crust, give it 5 extra minutes with the lid off.
07 -
Let the bread cool completely on a rack for 2 to 4 hours before slicing it up. Enjoy when it’s at its best!
# Notes:
01 -
Tastes best fresh but will last up to 4 days in a sealed container at room temp
02 -
Can be frozen as slices and keeps for about 3 months
03 -
This is a rich loaf that’s perfect for nice occasions like Valentine’s Day