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The tempting smell of chocolate mixed with cherries blends with the zingy taste of sourdough in this crafty bread that turns regular baking into something special. This dark, tasty loaf filled with tart cherry bits sits right between bread and dessert. After trying many different versions in my kitchen, I've finally nailed the perfect mix of flavors that always gets oohs and aahs when I cut into it.
When I brought this bread to our family Christmas party last year, my brother-in-law, who usually doesn't care for sourdough, kept coming back for 'just a tiny bit more.' The trick is giving the dough plenty of time to grow slowly, so all the flavors can mix and get stronger together.
Key Ingredients
- Active sourdough starter: You want a lively, frothy starter that grows twice its size in 4-6 hours after feeding. Mine does best with a combo of whole wheat and bread flour.
- Dutch-processed cocoa powder: The deeper color and smoother taste make the perfect chocolate base. I've tried natural cocoa but it makes the bread a bit too tangy.
- Dried cherries: Go for juicy, soft cherries instead of super dry ones. I dip mine in warm water for a bit so they stay soft inside the bread.
- Chocolate chips: Semi-sweet hits the sweet spot, though if you love dark chocolate you might want something stronger. Make sure the chips aren't cold when you add them to avoid cool patches in your dough.
- Bread flour: The extra protein helps hold up this heavy dough. I've tried it with all-purpose but the texture just isn't as good.
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Step-By-Step Method
- Getting Your Starter Ready
- Use your starter when it's most active—mine usually hits this point 6-8 hours after feeding. Check if it's ready by dropping a bit in water—it should float. Make sure your starter isn't cold before mixing. Look for bubbles all through it and a slightly sweet, fermented smell.
- First Mix and Rest
- Mix flour, cocoa powder, and water together first until everything's wet. Cover and let sit for 20 minutes to soak the flour completely. Then add starter and salt, mixing gently but well. The dough will look rough right now—that's just what you want.
- Creating Dough Strength
- Start stretch and folds by carefully lifting the dough edges up and folding to the middle. After your second fold, add dried cherries and chocolate chips bit by bit. Do the remaining folds more softly to keep from squishing the add-ins. You'll notice the dough getting smoother and stretchier each time. Wait 20-30 minutes between each set of folds, keeping dough around 75°F.
- Main Rising Time
- Put dough in a see-through container to watch it grow. Keep it somewhere warm, around 75-78°F. Look for it to grow about 40-50% bigger. You should see tiny bubbles through the sides of the container. The dough should feel lively and slightly springy when touched.
The first time I tried making chocolate sourdough was awful—my chocolate chips melted and made swirly streaks instead of nice chunks. Now I keep a close eye on my dough temperature, and I get great results every time.
Working With This Fancy Dough
Adding cocoa and sugar changes how this dough works compared to plain sourdough. I've figured out it needs more time to rise and gentler handling to keep those yummy chocolate pieces intact.
Making Your Loaf Look Great
The dark color makes it hard to see when the dough is ready. I rely more on how it feels and how much it's grown instead of how it looks, giving it a soft poke to check its progress.
Getting Ready To Bake
Work with the dough firmly but gently. Too much pressure will smash the cherries and chips, but too little won't create enough tension for a good rise.
After making this bread many times, I've learned that taking your time is key. My early tries rushed the rising time and ended up as dense loaves. Now I let the dough show me when it's ready, looking for that perfect balance of structure and bounce.
Wrapping It Up
This bread goes beyond a simple recipe—it shows how old-school sourdough baking can embrace fun flavors while staying true to handcrafted methods. Every time I make it, I think about how much my baking skills have grown, from those first uncertain loaves to now being able to make something that makes my family and friends so happy.
The combo of dark chocolate, tart cherries, and tangy sourdough creates something really magical. Whether you eat it with morning coffee or evening wine, this bread turns ordinary moments into little celebrations. It's become my go-to dish for parties and gatherings, earning its spot in my favorite recipes through lots of compliments and empty bread plates.
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Frequently Asked Questions
- → How long will this loaf last?
- It’ll stay fresh up to 4 days if sealed tightly and kept at room temperature.
- → Is freezing this loaf possible?
- Absolutely! Slice it and store it in a freezer-friendly container for as long as 3 months.
- → What’s the required dough proofing time?
- You’ll need 4-12 hours for the first rise, then 12-16 hours cold proofing overnight in the fridge.
- → Which sourdough starter works best?
- Opt for active sourdough starter or discard that’s been kept fresh, no older than a week.
- → What tools are needed for this loaf?
- You’ll need a scale, bowls, scraper, a lined or proofing bowl, a blade or knife, a dutch oven, and parchment paper.