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This artisan chocolate cherry sourdough combines rich cocoa, tart dried cherries, and tangy sourdough for an exceptional loaf. The deep chocolate flavor melds perfectly with bursts of fruit, while the natural fermentation creates complex notes that elevate this bread beyond the ordinary. Each slice reveals a beautiful crumb studded with cherries and chocolate chips.
The key to success with this recipe is patience during fermentation, allowing time for the flavors to fully develop and combine. The result is a perfectly balanced loaf that appeals to both bread enthusiasts and chocolate lovers.
Key Ingredients
- Mature sourdough starter: Use an active, well-fed starter that doubles within 4-6 hours
- Dutch process cocoa: Provides deep chocolate flavor and rich dark color
- Dried cherries: Choose plump, moist cherries for best results
- Semi-sweet chocolate chips: Brings ideal chocolate intensity
- Bread flour: Higher protein content creates optimal structure
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Method
- Prepare the Starter
- Begin with starter at peak activity, typically 6-8 hours after feeding. Starter should be bubbly and float when tested in water. Room temperature starter works best.
- Mix the Dough
- Combine flour, cocoa and water first. Allow 20 minute rest, then incorporate starter and salt. Initial dough will be shaggy.
- Develop Structure
- Perform stretch and folds, adding cherries and chocolate after second fold. Handle gently to preserve add-ins. Rest between folds. Dough should become smoother and more elastic.
- Bulk Fermentation
- Place in clear container at 75-78°F. Look for 40-50% volume increase and visible bubbles throughout.
Temperature control is crucial for preserving distinct chocolate pieces throughout the dough. Careful monitoring prevents melting while ensuring proper fermentation.
Working with Enriched Dough
The addition of cocoa and dried fruit affects fermentation timing and dough handling. Gentle techniques preserve the integrity of mix-ins while building proper structure.
Shaping the Loaf
Use deliberate but gentle motions when shaping. Focus on creating surface tension without crushing the cherries and chocolate pieces.
Final Steps
Score the loaf deeper than standard sourdough to accommodate the enriched dough's expansion during baking.
This recipe demonstrates how traditional sourdough techniques can create exceptional flavored breads. The process requires attention to detail but yields consistently impressive results.
Recipe Summary
This chocolate cherry sourdough transforms classic ingredients into an extraordinary loaf. Perfect for special occasions or whenever you want to elevate everyday bread into something special.
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Frequently Asked Questions
- → How long will the bread stay good?
- You can keep it fresh for up to 4 days if stored in a tightly sealed container at room temperature.
- → Is it okay to freeze the bread?
- Absolutely. Slice it first, then freeze it in a freezer-safe bag or container for up to 3 months.
- → How long does the dough need to rise?
- Let it bulk ferment for anywhere between 4 and 12 hours, then let it rest in the fridge for another 12 to 16 hours.
- → What kind of sourdough starter works best?
- Use an active sourdough starter or mildly fresh discard that's less than a week old for great results.
- → What tools do I need for this recipe?
- You’ll need some essentials: a kitchen scale, large bowls, a dough scraper, a banneton or a lined bowl, a sharp knife or lame, parchment paper, and a 6-quart dutch oven.