Chocolate Cherry Loaf (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
60 grams (¾ cup) Dutch-processed cocoa powder
02 -
480 grams (4 cups) bread flour
03 -
10 grams (3½ teaspoons) Diamond Crystal Kosher Salt
04 -
50 grams (¼ cup) granulated sugar
→ Wet Ingredients
05 -
100 grams (½ cup) active sourdough starter or sourdough discard
06 -
420 grams (1¾ cups) warm water (80-90°F)
→ Mix-ins
07 -
2 ice cubes to create steam during baking
08 -
85 grams (½ cup) semi-sweet chocolate chips
09 -
Rice flour for dusting the banneton
10 -
80 grams (½ cup) dried cherries, roughly chopped
# Instructions:
01 -
Feed your sourdough starter about 6 to 12 hours before getting started with baking. Adjust the timing based on the temperature of your kitchen—warmer kitchens (near 75°F) will need about 6 hours, whereas cooler spaces (around 65-68°F) may require up to 12 hours to get the starter ready.
02 -
Combine the bread flour, cocoa powder, sugar, and salt in a big mixing bowl. Stir in the warm water and sourdough starter, mixing thoroughly until no dry spots are left in the mixture. Cover the bowl and let the dough rest for 20 minutes so it can absorb water and relax the gluten.
03 -
With wet hands, gently stretch and fold the dough to mix in the chocolate chips and dried cherries a little at a time. Repeat this stretch-and-fold process 4 times in total, making sure to rest the dough for 20 minutes between each round of folding.
04 -
Let the dough sit, covered, until it nearly doubles in size. Keep an eye out for bubbles forming in the dough as a sign of fermentation. This rising time can take anywhere from 4 to 12 hours, depending on how strong your sourdough starter is and the temperature of your kitchen.
05 -
Shape the dough into a loaf, place it in a banneton that's been dusted with rice flour, with the seam side facing up. Chill it in the fridge overnight (ideally 12-16 hours) for a slow cold proof.
06 -
Heat your oven to 450°F with a Dutch oven inside to preheat. Slash the dough on top, toss in the ice cubes for steaming effect, and bake the bread covered for 45 minutes. If the crust needs a bit more browning, remove the lid and bake for 5 extra minutes.
07 -
Transfer the baked loaf to a cooling rack and let it sit undisturbed for at least two hours (up to four) before you slice into it and enjoy.
# Notes:
01 -
Wrap it tightly or store in an airtight container at room temperature—it'll last 4 days.
02 -
Slice and freeze for up to 3 months to keep it fresh longer.
03 -
This chocolatey sourdough bread makes for an indulgent treat on romantic holidays or to celebrate something special!