There’s something magical about slicing into a loaf of chocolate cherry sourdough bread. The crackly crust, the airy crumb, and those pockets of melted chocolate and juicy cherries feel like a little celebration in every bite. This isn’t just bread, it’s an experience.
If classic sourdough feels like a cozy sweater, chocolate cherry sourdough is that same sweater with a silk lining. Comforting, but elevated.
Table of Contents
Why This Flavor Combination Works
Chocolate and cherries have been culinary soulmates forever. The deep bitterness of chocolate balances the bright, fruity tang of cherries, while sourdough’s natural acidity ties everything together like a well-written novel.
Inspired by Artisan Bakery Loaves
The look alone, rustic, blistered crust with dark cherry streaks, feels straight out of a high-end artisan bakery. The best part? You can recreate that same bakery-quality loaf at home.
If you’ve made my Cranberry Orange Sourdough Bread, you’ll love how similar the technique feels, just richer and more decadent. This loaf pairs beautifully with coffee, a smear of butter, or even a touch of sea salt. And if you’re in the mood for more chocolatey inspiration, my Double Chocolate Sourdough Bread might just be your next baking obsession.
Ingredients That Make the Difference
Quality ingredients are non-negotiable here.
Flour Choices
Bread flour gives structure, while a touch of whole wheat adds depth. This combo creates strength without sacrificing tenderness.
Chocolate Selection
Dark chocolate chunks or baking chocolate work best. They hold their shape and provide bold flavor without excess sweetness.
Choosing the Right Cherries
Fresh cherries bring juiciness, while dried cherries offer concentrated flavor. Either works, it’s all about preference.
Importance of Quality Ingredients
When a recipe has few ingredients, every one of them matters. Better inputs mean better bread.
The balance of sweet and sour flavors in this bread reminds me of my Raspberry Sourdough Bread with Cream Cheese, another fruit-forward loaf that surprises people with its depth.
Step-by-Step Process Overview
Don’t worry, this isn’t complicated. It’s just slow.
Mixing and Autolyse
Flour and water rest together first, allowing gluten to develop naturally. Think of it as letting the dough stretch before a workout.
Bulk Fermentation
This is where flavor builds. Time, patience, and a few folds do the heavy lifting.
Stretch and Fold Technique
Gentle folds strengthen dough without kneading. If you’ve ever made my Sourdough Chocolate Knots Recipe, you’ll recognize that same rhythm and patience in this step.
Adding Chocolate and Cherries
Fold them in carefully during later stages to avoid tearing the dough or staining it too much.
I often tell that this method feels a lot like making my Lemon Blueberry Sourdough Bread: it’s a dance between time, temperature, and intuition. The more you practice, the more you’ll recognize when your dough is “alive” and ready.
Shaping and Proofing the Dough
This step determines structure and final appearance.
How to Shape Without Deflating
Handle gently. You want to preserve those precious air pockets.
Cold Fermentation Benefits
Overnight proofing enhances flavor and makes scoring easier.
Baking for the Perfect Crust
This is where everything comes together.
Oven Temperature and Steam
High heat and steam create oven spring and blistered crust.
Achieving a Crackly Artisan Crust
Bake covered first, then uncovered to deepen color and crunch.
Flavor Variations and Creative Twists
This loaf loves creativity.
Dark Chocolate vs Milk Chocolate
Dark chocolate keeps things balanced, milk chocolate leans dessert-like.
Fresh vs Dried Cherries
Fresh cherries are juicy and vibrant; dried ones are intense and chewy.
Optional Add-ins
Orange zest, walnuts, or even espresso powder can elevate flavor further.
Black Forest Chocolate Cherry Sourdough (With Cocoa Powder)
Turn this loaf into a Black Forest–inspired sourdough by adding cocoa powder to the dough. The result is a deeper chocolate flavor, darker crumb, and a bakery-style look similar to rich chocolate bread, perfect with cherries.
How to Add Cocoa Powder (Correct Method)
- Add 30-40 g (¼ cup) unsweetened cocoa powder to the flour during the initial mixing stage.
- Whisk the cocoa powder directly into the flour before adding water to ensure even distribution.
- Increase the water by 2-3 tablespoons, as cocoa powder absorbs moisture.
- Proceed with the recipe as written, adding chocolate chunks and cherries during the stretch-and-fold stage.
How to Serve Chocolate Cherry Sourdough Bread
This chocolate cherry sourdough bread doesn’t need much, but pairing makes it shine.
Breakfast Ideas
Toast lightly and spread with butter or cream cheese.
Dessert Pairings
Serve with mascarpone, whipped cream, or a drizzle of honey.
Coffee and Beverage Pairings
Perfect with black coffee, or espresso.
For a brunch-worthy treat, toast it lightly and add a smear of mascarpone or cream cheese. You can even drizzle it with honey or orange marmalade for a bright twist, a trick I picked up while developing my Sourdough White Chocolate Strawberry Bread.
Storage and Shelf Life
Keeping Bread Fresh
Store at room temperature wrapped in cloth or paper.
Freezing Tips
Slice before freezing for easy grab-and-go portions.
Common Mistakes and How to Avoid Them
Overhydration Issues
Too much water makes shaping difficult. Stick to balanced hydration.
Burnt Chocolate Problems
Use chunks instead of chips and avoid surface exposure.
Dense Crumb Fixes
Ensure proper fermentation and gentle handling.
Health and Nutrition Insights
Benefits of Sourdough Fermentation
Improved mineral absorption and gut-friendly fermentation.
Moderation and Balance
It’s indulgent, but still real, wholesome bread.
Chocolate Cherry Sourdough Bread
Equipment
- Mixing Bowl
- Digital kitchen scale (recommended)
- Dough scraper
- Proofing basket or bowl
- Parchment paper
- Dutch oven
- Bread lame or sharp knife
- Cooling rack
Ingredients
- 3 ½ cups bread flour
- ½ cup whole wheat flour
- ¾ cup active sourdough starter
- 1 ¼ cups water
- 2 teaspoons salt
- ¾ cup dark chocolate chunks
- 1 cup cherries fresh pitted or dried
Instructions
- Mix the bread flour, whole wheat flour, and water until no dry flour remains. Cover and rest for 30 minutes.
- Add the sourdough starter and salt to the dough and mix until fully incorporated.
- Let the dough rest for 30 minutes, then perform the first stretch and fold. Repeat stretch and folds every 30 minutes for 2 hours.
- Gently fold in the chocolate chunks and cherries during the last stretch and fold.
- Allow the dough to bulk ferment at room temperature until slightly puffy and airy, about 4-6 hours.
- Shape the dough into a round loaf and place it into a floured proofing basket. Cover and refrigerate overnight for cold fermentation.
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Transfer the dough onto parchment paper and score the top.
- Bake covered for 20 minutes. Remove the lid and bake uncovered for another 20 minutes until deeply golden.
- Cool completely on a wire rack before slicing.
Notes
FAQs
Can I use frozen cherries in sourdough?
Yes, but thaw and drain them well to avoid excess moisture.
Can I make it without chocolate?
Yes, but chocolate is what makes this loaf special.
How long does chocolate cherry sourdough bread stay fresh?
Up to 3 days at room temperature, longer if frozen. Always cool it fully before wrapping.
Can I make chocolate cherry sourdough bread without a Dutch oven?
Yes, you can! Simply place your dough on a parchment-lined baking sheet, then create a steam bath by adding a pan of boiling water on the oven’s bottom rack. Bake as usual, and you’ll still get a gorgeous crust.
What kind of chocolate works best for sourdough bread?
Use high-quality dark chocolate (60–70% cocoa) for the best flavor balance. Avoid milk chocolate, as it can be too sweet and melt unevenly during baking.
Chocolate cherry sourdough bread is where artisan baking meets indulgence. It’s bold but balanced, rustic yet refined. Whether enjoyed with coffee in the morning or served as dessert, this loaf proves that sourdough can be both sophisticated and fun. Once you bake it, you’ll understand why it’s unforgettable.
