Introduction

Fresh Cherry Chocolate Sourdough Bread combines the tangy depth of sourdough with the sweet burst of fresh cherries and the rich indulgence of melted chocolate chips. This unique loaf is perfect for anyone who loves a flavorful, chewy bread with a touch of sweetness in every bite.

This image shows a close-up of a round loaf of bread with a golden-brown crust, featuring dark spots from raisins or dried fruit baked inside. The bread is cut in half, with the top half resting against the bottom half, revealing the soft, light brown inside filled with raisins. The crust looks slightly cracked and textured with a light dusting of flour. The background is a white marbled texture, and some loose raisins are scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

19 g sourdough starter (100% hydration, 50:50 all-purpose flour to whole wheat flour)
40 g bread flour (for levain)
10 g rye flour (for levain)
50 g water (for levain)
420 g bread flour (for dough)
30 g rye flour (for dough)
330 g water (for dough)
100 g levain (prepared)
130 g fresh cherries, pitted and chopped
75 g semi-sweet chocolate chips
9 g salt

Instructions

Step 1: Make the levain by combining 2 tablespoons of unfed sourdough starter with 50 g water, 40 g all-purpose flour, and 10 g rye flour. Mix well, cover with a towel, and let it ferment at room temperature for 4 to 5 hours until it doubles in size and becomes bubbly.
Step 2: Autolyse the dough by mixing 420 g bread flour and 30 g rye flour with 320 g water in a large bowl. Stir gently until no dry flour remains. Cover and let it rest for 30 minutes to develop gluten.
Step 3: Add the levain to the autolysed dough. Sprinkle in the salt and pour in the remaining 10 g of water. Mix everything thoroughly until the dough is smooth and cohesive. Cover the bowl and set aside.
Step 4: Perform stretch and fold techniques every hour for two hours. To do this, gently pull one side of the dough upwards and fold it over to the opposite side, then rotate the bowl a quarter turn and repeat until all sides are folded.
Step 5: On a floured surface, spread the dough into a thin sheet. Sprinkle the chopped cherries and chocolate chips evenly on top, then fold the dough like a letter to incorporate them throughout.
Step 6: Perform coil folds to strengthen the dough. If doing one coil fold, do it two hours after lamination. For two coil folds, do the first, wait one hour, then do the second fold.
Step 7: Shape the dough into a tight round boule on a floured surface by folding the edges toward the center. Turn it seam-side down and place it gently into a lightly floured proofing basket.
Step 8: Refrigerate the dough overnight or for up to 14 hours for cold proofing. This slow fermentation enhances flavor and makes the dough easier to handle when baking.
Step 9: Preheat your oven to 500°F (260°C) with a Dutch oven inside. When ready, remove the dough from the fridge, score the top with a sharp blade to allow expansion, and carefully transfer it to the hot Dutch oven. Cover with the lid.
Step 10: Bake covered at 500°F for 15 minutes. Remove the lid, reduce the temperature to 450°F (232°C), and bake for 10 minutes. Rotate your loaf and bake uncovered for another 15 minutes until the crust turns caramelized and deeply golden.
Step 11: Remove the bread from the oven and cool completely on a wire rack before slicing. This cooling step is essential to set the crumb and avoid gummy texture.

Tips & Variations

Use fresh, ripe cherries and ensure they are well-pitted and chopped to distribute evenly in the dough.
Substitute cherries with blueberries or raspberries for a different fruity note.
Swap semi-sweet chocolate chips for dark chocolate chips for a richer flavor.
Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic twist.
For a crunchy texture, fold in chopped walnuts or pecans along with the chocolate and cherries.

Storage

Store leftover bread in a paper bag at room temperature to maintain the crisp crust. Avoid plastic bags as they trap moisture and soften the crust. The bread will keep fresh for 2 to 3 days. For longer storage, slice and freeze the bread; thaw slices at room temperature and toast before serving.

How to Serve

A round loaf of bread with a golden-brown crust, showing a rough texture with deep brown spots where cherries are baked inside. Part of the loaf is cut and lifted up, revealing a soft, light beige interior speckled with dark red cherries and darker spots from raisins or similar dried fruit. The bread rests on a white marbled surface with a few cherries scattered around, adding contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for this recipe?

Absolutely! Just make sure to thaw and drain frozen cherries thoroughly before adding them to the dough to prevent excess moisture that could affect the texture.

How do I store leftover sourdough bread?

Keep it in a paper bag at room temperature to preserve the crust’s crunchiness. If you prefer softer crust, a loose plastic bag works, but it’s best to consume within a day. For longer storage, freezing sliced bread is ideal.

Why is my sourdough bread dense?

Density typically results from under-proofing or insufficient fermentation time. Make sure your dough has fully risen and developed bubbles before baking to ensure a light and airy crumb.

Can I add nuts or seeds to the bread?

Yes, nuts and seeds can add a lovely crunch and extra flavor. Add them along with the cherries and chocolate chips, but avoid adding too much as it might affect the dough’s structure.

How can I tell when my bread is done baking?

Your bread is done when it has a deeply golden brown crust and sounds hollow when tapped on the bottom. For extra accuracy, an internal temperature reading around 200°F (93°C) indicates doneness.