Cherry Chocolate Bread (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
60 grams (¾ cup) unsweetened Dutch cocoa
02 -
50 grams (¼ cup) white sugar
03 -
10 grams (3½ teaspoons) Diamond Crystal kosher salt
04 -
480 grams (4 cups) bread flour
→ Wet Ingredients
05 -
100 grams (½ cup) active or discarded sourdough starter
06 -
420 grams (1¾ cups) warm water (about 80-90°F)
→ Mix-ins
07 -
85 grams (½ cup) chocolate chips (semi-sweet)
08 -
80 grams (½ cup) dried cherries, chopped up
09 -
Rice flour for dusting your proofing basket
10 -
2 ice cubes for creating steam
# Instructions:
01 -
Feed your sourdough starter 6-12 hours before you plan to bake to make sure it acts bubbly and lively. A warm spot (around 75℉) takes about 6 hours; cooler areas (65-68℉) need closer to 12 hours.
02 -
In a big bowl, stir together your flour, cocoa, sugar, and salt. Pour in the warm water and sourdough starter. Mix just until the dough comes together and there's no dry flour hanging around. Cover and let sit for 20 minutes so the dough can fully absorb the water while the gluten chills out.
03 -
Keep your hands damp to stop sticking. Press the dough flat. Gradually fold in the chocolate chips and dried cherries a little at a time. Do this stretch-and-fold pattern 4 times, letting the dough rest for 20 minutes in between each turn.
04 -
Cover and let the dough rise until it’s close to twice its size and showing happy little air bubbles. This rise can take anywhere from 4-12 hours based on your room temp and the starter’s strength.
05 -
Form the dough into a loaf, put it seam-side up into a rice flour-dusted proofing basket, and pop it in the fridge overnight (around 12-16 hours) for a cold rest.
06 -
Preheat your Dutch oven to 450℉. Score your dough with a sharp knife, toss in the ice cubes for steam, and bake with the lid on for 45 minutes. If you want a darker crust, bake for 5 extra minutes without the lid.
07 -
Set the finished bread on a wire rack and let cool completely for 2-4 hours before slicing and eating.
# Notes:
01 -
Keeps fresh in a sealed container at room temperature for four days
02 -
Can freeze slices for up to three months
03 -
A rich, chocolatey loaf—great for special occasions like Valentine’s Day