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Fresh Cherry Chocolate Sourdough Bread Recipe

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★★★★★

4.6 from 88 reviews

Fresh Cherry Chocolate Sourdough Bread marries the tangy depth of sourdough with juicy, fresh cherries and rich semi-sweet chocolate chips. This loaf offers a chewy texture balanced by sweet fruity bursts and melted chocolate, making for a truly unique and indulgent bread experience perfect for breakfast, snacks, or an elegant treat.

Ingredients

Scale

Levain

  • 2 tablespoons unfed sourdough starter (approximately 19 g, 100% hydration, 50:50 all-purpose flour:whole wheat flour)
  • 50 g water
  • 40 g all-purpose flour
  • 10 g rye flour

Dough

  • 420 g bread flour
  • 30 g rye flour
  • 320 g water (for autolyse)
  • 100 g levain (prepared from above)
  • 10 g water (additional water to complete 330 g total dough water)
  • 130 g fresh cherries, pitted and chopped
  • 75 g semi-sweet chocolate chips
  • 9 g salt

Instructions

  1. Make the Levain: In a bowl, combine 2 tablespoons of unfed sourdough starter with 50 g water, 40 g all-purpose flour, and 10 g rye flour. Mix until smooth, cover with a towel, and let it sit at room temperature for 4 to 5 hours until it doubles in size, developing flavor and rising power.
  2. Autolyse the Dough: In a large bowl, mix 420 g bread flour, 30 g rye flour, and 320 g water gently until no dry flour remains. Cover the bowl and let it rest for 30 minutes to allow gluten development, improving dough texture.
  3. Make the Dough: Add the 100 g levain to the autolysed flour mixture. Sprinkle in 9 g salt and add the remaining 10 g water. Mix thoroughly until a smooth, cohesive dough forms. Cover and let rest.
  4. Stretch and Fold: Over the next two hours, every hour perform a stretch and fold by pulling one side of the dough up and folding it over the opposite side. Rotate the dough a quarter turn and repeat, strengthening the gluten network and aerating the dough.
  5. Laminating the Dough: Turn the dough onto a floured surface and gently spread into a thin sheet. Evenly sprinkle the chopped cherries and semi-sweet chocolate chips over the surface. Perform a letter fold by folding the dough over itself, incorporating the inclusions evenly.
  6. Coil Fold: Depending on your preference, perform one coil fold two hours after lamination or two coil folds with a one-hour rest in between. This folding technique maintains dough strength while allowing fermentation.
  7. Shaping the Dough: Transfer the dough to a floured workspace. Shape it into a round boule by folding the edges toward the center, then place it seam-side up into a well-floured proofing basket, allowing it to rest.
  8. Cold Proof: Cover the basket and place it in the refrigerator to proof slowly overnight or up to 14 hours. This cold fermentation deepens flavor and improves dough handling before baking.
  9. Score and Bake: Preheat the oven to 500°F (260°C) with a Dutch oven inside. When ready, carefully turn out the dough onto parchment paper, score the top with a sharp razor to create patterns, and place it into the hot Dutch oven. Cover and bake for 15 minutes at 500°F. Then reduce temperature to 450°F (232°C), remove the lid, and bake uncovered for an additional 25 minutes (10 minutes covered + 15 minutes uncovered) or until the crust turns a beautiful caramel color. Optionally, leave the oven door ajar after baking to develop a crisp crackling crust.
  10. Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing. Cooling is essential to set the crumb and prevent gummy texture, ensuring perfect slices.

Notes

  • Ensure cherries are well-pitted and chopped for even distribution throughout the bread.
  • Adjust baking time slightly if you prefer a lighter or darker crust.
  • Store leftover bread in a paper bag at room temperature to preserve the crust’s crispness.
  • Frozen cherries may be used after thorough thawing and draining to avoid extra moisture in dough.
  • Use a sharp razor blade for scoring to achieve clean patterns and excellent oven spring.

Keywords: sourdough bread, cherry bread, chocolate sourdough, artisan bread, baking with fruit, chocolate chips bread, homemade sourdough

Find it online: https://liamjayne.com/fresh-cherry-chocolate-sourdough-bread-recipe/