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This homemade chocolate cherry sourdough brings together deep cocoa, tangy dried cherries, and the intricate taste of naturally fermented bread. The chocolate-colored crumb with fruity bursts creates a handcrafted bread that's perfect from morning toast to evening treat. After countless attempts, we've nailed the ideal mix of flavors and texture in this formula.
The unhurried fermentation lets cocoa and cherry flavors blend completely. When you cut into it, you'll spot a beautifully mottled inside dotted with cherries and melty chocolate bits.
Essential Components
- Active sourdough starter: Your starter should be bubbling and lively, typically 4-6 hours post-feeding
- Dutch-process cocoa: Gives rich color and mellow chocolate taste
- Dried cherries: Look for soft, juicy dried cherries for the best results
- Semi-sweet chocolate chips: Offers perfect melting quality and sweetness
- Bread flour: Extra protein helps create the right structure
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Process Summary
- Getting Your Starter Ready
- Start with a vibrant, bubbly culture at its height. Check if it's ready with the water test - a dollop should stay afloat. It'll smell pleasantly sour with bubbles throughout the mixture.
- First Mix
- Combine flour and cocoa with water until everything gets wet. Let it sit 20 minutes before adding your starter and salt. Don't worry if it looks messy at first.
- Building Strength
- Do several stretch and folds, mixing in cherries and chocolate after the second round. Be gentle so you don't crush your mix-ins. The dough will get smoother as you work. Rest between folding sessions.
- Main Rising Time
- Keep your dough around 75-78°F during this stage. Watch for a 40-50% size increase and bubbles showing fermentation. The dough should feel bouncy when touched.
Getting the temperature right matters for how the chocolate spreads. Too hot and chips will disappear, too cold and your dough won't rise properly.
Handling Fancy Dough
Adding cocoa and fruit changes how fast things ferment and how you should handle the dough. This enriched mix needs softer shaping so you don't smash all the chocolate chips.
Forming Your Bread
The dark brown color makes it hard to see what's happening. Trust how the dough feels and how much it's grown rather than how it looks.
Final Shaping Tips
Shape carefully but firmly to create good tension without damaging your cherries and chocolate. You want everything spread evenly through the whole loaf.
We've found that taking your time during fermentation gets the best outcome. Don't rush things - watch how your dough develops instead of rushing ahead.
Formula Overview
This chocolate cherry sourdough mixes old-school bread making with exciting flavors. It reliably makes a gorgeous loaf with layered taste and just the right bite.
Enjoy this flexible bread toasted for breakfast or as a sweet evening snack. The mix of chocolate, cherries, and natural sourdough zip makes for a baking project you'll remember.
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Common Questions
- → How long will the bread stay fresh?
- When kept in a sealed container at room temp, your bread will remain soft and tasty for up to 4 days.
- → Can I freeze this bread?
- Yes you can! Cut it into slices first, then store in a freezer bag or container for up to 3 months.
- → What's the total rising time needed?
- The dough needs an initial rise of 4-12 hours, followed by a cold rise in the fridge for another 12-16 hours.
- → What type of sourdough starter should I use?
- You can go with a freshly fed active starter or even use sourdough discard that's less than a week old.
- → What equipment do I need for this recipe?
- You'll want a kitchen scale, mixing bowls, a bowl scraper, a banneton or lined bowl, something to score the bread with, some parchment paper, and a 6-quart dutch oven.