Chocolate Cherry Sourdough Bread

The alluring aroma of chocolate and cherries mingles with the subtle tang of sourdough in this artisanal bread that transforms everyday baking into something extraordinary. Dark, rich, and studded with bursts of tart cherries, this loaf bridges the gap between bread and dessert. After countless experiments in my kitchen, this recipe has evolved into the perfect balance of flavors that never fails to draw appreciative sighs when sliced.

Last Christmas, I brought this bread to our family gathering. My brother-in-law, typically indifferent to sourdough, couldn't stop slicing 'just one more piece.' The secret lies in letting the dough develop slowly, allowing the flavors to deepen and meld together.

Essential Ingredients

• Active sourdough starter: Look for a bubbly, vigorous starter that doubles within 4-6 hours of feeding. Mine thrives on a mix of whole wheat and bread flour.
• Dutch-processed cocoa powder: Its darker color and mellow flavor create the perfect chocolate base. I've found natural cocoa makes the bread slightly acidic.
• Dried cherries: Choose plump, moisture-rich cherries rather than the overly dry ones. I soak mine briefly in warm water to ensure they stay tender in the bread.
• Chocolate chips: Semi-sweet provides the ideal balance, though dark chocolate lovers might prefer a higher percentage. The chips should be room temperature to prevent cold spots in the dough.
• Bread flour: The higher protein content gives structure to this enriched dough. I've tested with all-purpose but the texture isn't quite the same.

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Detailed Instructions

Starter Preparation

Begin with your starter at peak activity—mine typically reaches this 6-8 hours after feeding. Test readiness by dropping a spoonful in water—it should float. Ensure starter is at room temperature before mixing. Look for bubbles throughout and a slightly sweet, fermented aroma.

Initial Mix and Autolyse

Combine flour, cocoa powder, and water first, mixing until no dry spots remain. Cover and let rest for 20 minutes to hydrate the flour fully. Add starter and salt, incorporating gently but thoroughly. The dough will look shaggy at this point—that's perfect.

Building Structure

Begin stretch and folds by gently lifting dough edges up and over the center. After the second fold, sprinkle dried cherries and chocolate chips gradually. Perform remaining folds more gently to avoid crushing additions. Watch for the dough becoming smoother and more elastic with each set. Rest 20-30 minutes between each set of folds, maintaining dough temperature around 75°F.

Bulk Fermentation

Transfer dough to a clear container to monitor rise. Keep in a warm spot, ideally 75-78°F. Look for a 40-50% increase in volume. Small bubbles should be visible through container sides. Dough should feel alive and gently bouncy when pressed.

My first attempt at chocolate sourdough was a disaster—melted chocolate created marbled streaks instead of distinct chips. Now I keep my dough temperature carefully controlled, and the results are consistently beautiful.

Managing Enriched Dough

The addition of cocoa and sugar changes how this dough behaves compared to traditional sourdough. I've learned to expect a slower rise and to be more gentle during handling to maintain those beautiful chocolate chunks.

Creating Beautiful Loaves

The dark color of this dough makes it tricky to judge fermentation. I rely more on feel and volume increase than visual cues, pressing gently to assess development.

Pre-Shape and Final Shape

Handle the dough with purpose but gentleness. Too much pressure will crush the cherries and chips, while too little won't create proper tension for a good rise.

Through many iterations of this recipe, I've discovered that patience is crucial. My first few attempts rushed the fermentation, resulting in dense loaves. Now I let the dough tell me when it's ready, watching for that perfect balance of structure and softness.

Final Thoughts

This bread is more than just a recipe—it's a testament to how traditional sourdough baking can embrace creative flavors while maintaining its artisanal heart. Each time I make it, I'm reminded of how far my baking journey has come, from those first tentative loaves to now being able to craft something that brings such joy to family and friends.

The marriage of dark chocolate, tart cherries, and tangy sourdough creates something truly special. Whether enjoyed as a morning treat with coffee or an evening dessert with a glass of wine, this bread never fails to make ordinary moments feel celebratory. It's become my signature bring-along for special occasions, earning its place in my permanent recipe collection through countless appreciative comments and empty bread baskets.

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Frequently Asked Questions

→ How long does this bread stay fresh?

The bread stays fresh for up to 4 days when stored in an airtight container at room temperature.

→ Can I freeze this bread?

Yes, you can slice and freeze the bread in a freezer-safe container for up to 3 months.

→ How long does the dough need to proof?

The dough needs a bulk rise of 4-12 hours, followed by an overnight cold proof of 12-16 hours in the refrigerator.

→ What type of sourdough starter should I use?

Use either active sourdough starter or fresh sourdough discard that is less than one week old.

→ What equipment do I need for this recipe?

You'll need a kitchen scale, mixing bowls, bowl scraper, banneton or lined bowl, lame or sharp knife, 6-quart dutch oven, and parchment paper.