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This country-style chocolate cherry sourdough brings together deep cocoa, tangy dried cherries, and the nuanced taste of naturally fermented bread. The chocolate-dark appearance and pops of fruit make a crafted bread that's great for morning toast or after-dinner treats. We've done tons of kitchen trials to nail just the right mix of tastes and textures.
The unhurried fermentation lets the cocoa and fruit flavors truly blend and grow stronger together. Every cut shows off a pretty dotted inside packed with cherries and bits of chocolate.
Essential Components
- Active sourdough starter: Pick starter when it's most lively, typically 4-6 hours post-feeding
- Dutch-process cocoa: Gives darker shade and mellow chocolate taste
- Dried cherries: Go for juicy, soft dried cherries for the nicest bite
- Semi-sweet chocolate chips: Offers perfect melting and taste mix
- Bread flour: Extra protein helps build good structure
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Process Breakdown
- Getting Your Starter Ready
- Start with lively, bubbling starter at its height. Check if it's ready with a water test - a bit should float when dropped in water. Your starter should have a nice tangy smell with bubbles all through it.
- First Mix
- Combine flour and cocoa with water until everything's wet. Let it sit for 20 minutes before adding starter and salt. Don't worry if it looks a bit messy at first.
- Building Strength
- Do some stretch and folds, mixing in cherries and chocolate after your second round. Be gentle so you don't squish the add-ins. The dough will get smoother and stretchier. Take breaks between folds.
- Main Rising Time
- Keep your dough around 75-78°F during the big rise. Look for it to grow by 40-50% with visible bubbles. The dough should feel bouncy when you touch it.
Keeping an eye on temperature really matters for how your chocolate mixes in. Too hot and the chips turn to puddles, too cold and your dough won't rise right.
Handling Fancy Dough
Adding cocoa and fruit changes how long fermentation takes and how you'll handle the dough. This upgraded mix needs softer shaping so you don't crush all the chocolate chunks.
Forming Your Bread
The dark color makes it hard to see what's happening. Pay attention to how the dough feels and how much it's grown instead of just looking at it.
Final Shaping Steps
Shape carefully but firmly to get good tension without hurting the mix-ins. You want cherries and chocolate spread evenly throughout your loaf.
We've learned that taking your time during rising gives the tastiest results. Watch how your dough develops instead of trying to hurry things along.
Quick Overview
This chocolate cherry sourdough shows off what happens when old-school bread making meets bold new flavors. The recipe always turns out a gorgeous loaf with layered flavors and just the right texture.
Enjoy this flexible bread toasted for breakfast or as a sweet nighttime snack. The mix of chocolate, cherries, and that natural sourdough tang makes for a baking adventure you won't forget.
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Frequently Asked Questions
- → How many days will it stay fresh?
- Keep it in an airtight container at room temperature, and it’ll stay nice and soft for around 4 days.
- → Can I freeze this loaf?
- For sure! Slice your bread in advance, then put it in a freezer bag or container for up to 3 months.
- → How much time does proofing take?
- Let the dough rise for 4-12 hours initially, then refrigerate it for a cold-proof period between 12-16 hours.
- → Which starter works best for this bread?
- Both a fresh active sourdough starter and a less-than-week-old discard will work well.
- → What tools should I have on hand?
- Must-haves are a kitchen scale, mixing bowls, scraper, lined bowl or banneton, knife or scoring blade, parchment paper, and a 6-quart dutch oven.