Chocolate Cherry Sourdough Bread (Print version)

A rich overnight sourdough loaf with cocoa, dried tart cherries, and dark chocolate folded through a chewy, glossy crumb.

# Ingredients:

For the dough

01 - 450 g (3 3/4 cups) bread flour
02 - 50 g (1/2 cup) whole wheat flour
03 - 350 g (1 1/2 cups minus 1 tablespoon) room-temperature water
04 - 100 g (1/2 cup) active sourdough starter, 100% hydration
05 - 30 g (2 tablespoons packed) brown sugar
06 - 10 g (1 3/4 teaspoons) fine sea salt

For the cocoa and inclusions

07 - 35 g (1/3 cup) unsweetened cocoa powder
08 - 25 g (2 tablespoons) neutral oil
09 - 20 g (1 tablespoon plus 1 teaspoon) warm water, only if needed to loosen the cocoa paste
10 - 120 g (3/4 cup) dried tart cherries
11 - 120 g (3/4 cup) dark chocolate chunks or chips
12 - Rice flour or bread flour, for dusting the banneton

# Instructions:

01 - Warm the oil in a small pan over low heat for 1-2 minutes. Whisk in the cocoa powder until smooth, adding the warm water only if the paste is too thick to spread. Let it cool.
02 - In a large bowl, mix the bread flour, whole wheat flour, water, starter, and brown sugar until no dry flour remains. Cover and rest for 30 minutes.
03 - Sprinkle in the salt and add the cooled cocoa paste. Pinch and fold the dough until the cocoa is evenly mixed and the dough begins to smooth out.
04 - Cover and bulk ferment at warm room temperature for 3-5 hours. During the first 90 minutes, do 3 sets of stretch and folds, adding the cherries and chocolate during the first fold.
05 - When the dough is puffy and about 50 percent larger, shape it into a boule. Tuck exposed cherries and chocolate underneath, then place seam side up in a floured banneton.
06 - Cover the banneton and refrigerate for 8-14 hours. The dough should feel cold, slightly risen, and firm enough to score.
07 - Preheat a Dutch oven at 450 F (232 C) for 30 minutes. Turn out the loaf onto parchment, score it, and bake covered for 20 minutes. Uncover and bake 20-25 minutes more, until deeply colored and hollow-sounding.
08 - Move the loaf to a wire rack and cool for at least 2 hours before slicing so the chocolate crumb sets cleanly.

# Good to know:

01 - Plan on 12-18 hours from mixing to slicing, mostly hands-off.
02 - The loaf is best sliced after a full cool so the crumb does not smear.
03 - Toast leftovers gently to soften the chocolate pockets.

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