Chocolate Cherry Sourdough Bread
A rustic artisan sourdough loaf filled with rich dark chocolate chunks and juicy cherries. This chocolate cherry sourdough bread has a crisp golden crust, an open airy crumb, and deep flavors created through natural fermentation. Perfect for breakfast, dessert, or serving with coffee.
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
Nutritional Info (Per Slice, Approximate)
Calories: 230
Carbohydrates: 38g
Protein: 7g
Fat: 6g
Sugar: 6g
