Why You’ll Love This Chocolate Cherry Sourdough Bread Recipe
There’s something truly magical about the combination of chocolate and cherries, and when you incorporate them into a warm, crusty sourdough bread, it’s pure bliss.
I love how the tangy notes of the sourdough perfectly complement the rich chocolate and tart cherries. Each bite is a delightful journey, where the soft, chewy interior meets the crusty exterior.
Plus, it’s incredibly satisfying to bake this bread from scratch, filling my kitchen with that irresistible aroma.
Whether enjoyed at brunch or as a late-night treat, this chocolate cherry sourdough is sure to impress anyone lucky enough to share it with me.
Ingredients of Chocolate Cherry Sourdough Bread
When it comes to baking, the right ingredients can make all the difference, especially in a mouthwatering recipe like Chocolate Cherry Sourdough Bread. This delightful treat combines the tangy flavor of sourdough with the sweetness of chocolate and the tartness of cherries, creating a flavor explosion with every bite.
Before you roll up your sleeves and get started, let’s take a look at what you’ll need to gather for this delicious adventure in baking.
Ingredients:
- 1/2 cup active sourdough starter (100% hydration)
- 2 1/4 cups bread flour
- 1 1/8 teaspoons salt
- 3/4 cup water
- 3 tablespoons water (for soaking cherries)
- 1 cup dried tart cherries (or dried cranberries if you prefer)
- 1 cup chocolate, roughly chopped
Now, let’s chat about those ingredients for a moment. The sourdough starter is the star of the show, giving the bread that unique tangy flavor and chewy texture. If you don’t have a starter, don’t panic—there are ways to make your own, but it does take a little time and patience.
And the cherries? They’re a game-changer. Soaking them not only plumps them up, making them juicier, but it also helps to release their amazing flavor into the bread. As for the chocolate, well, who doesn’t love chocolate? Choose a good quality bar and chop it roughly; this allows those delightful chunks to melt beautifully throughout the bread.
How to Make Chocolate Cherry Sourdough Bread
Now that you have your ingredients ready, let’s plunge into the fun part—making your Chocolate Cherry Sourdough Bread!
First things first, the night before baking, grab that 1/2 cup of active sourdough starter and dissolve it into 3/4 cup of water. This step is essential; the starter is what gives your bread its distinctive tang. Mix it up as best you can. It might look a little funky, but that’s all part of the charm.
Next, take 2 1/4 cups of bread flour and mix it with 1 1/8 teaspoons of salt in a separate bowl. Just imagine the comforting aroma of that flour—like a warm hug for your kitchen.
Once that’s done, combine the flour mixture with the starter slurry. Get in there and mix it all together until everything is nicely hydrated. Your dough should feel tacky but not overly sticky. Cover the bowl with plastic wrap or a plate and let it sit at room temperature for about 12 hours. I know, waiting can be tough, but think of it as a little bread spa day, giving those flavors time to develop.
While you’re waiting, take a moment to soak 1 cup of dried tart cherries (or cranberries if you’re feeling adventurous) in boiling water for about 15 minutes. This will plump them up, making them juicier and bursting with flavor when baked.
The next day, it’s time to get your hands a bit messy. Lightly flour your workspace and turn your dough out onto it. With wet hands, pat the dough into a rectangle and stretch it out, almost like you’re trying to impress someone at a pizza joint.
Spread 1/4 of your chocolate and cherry mixture right in the center, fold one-third of the dough over it, add another 1/4 of the mixture, fold again, and then fold the final third like a letter. Isn’t folding dough oddly satisfying?
Give it a little turn, let it rest for 15 minutes, and then shape it into a boule. Place it in a well-floured banneton and let it rise for three hours.
Preheat your oven to a blazing 500°F—yes, 500°F! This is where the magic happens. Finally, score the bread, pop it in your preheated cloche or Dutch oven, and bake for about 30 minutes covered, then uncover for another 17-18 minutes.
You’ll know it’s done when you can hardly resist the intoxicating aroma wafting through your house. Let it cool, and then enjoy the fruits of your labor, complete with that delightful melty chocolate and tart cherries. Happy baking!
Chocolate Cherry Sourdough Bread Substitutions & Variations
While I love the classic combination of chocolate and tart cherries in my sourdough bread, there are plenty of ways to customize this recipe to suit your taste.
You could swap out the tart cherries for dried cranberries or even raisins if you prefer a sweeter touch. For chocolate, consider using dark, milk, or even white chocolate for a different flavor profile.
If you want a nutty crunch, add chopped walnuts or pecans. To experiment with spices, a dash of cinnamon or a hint of orange zest can elevate the taste.
Let your creativity shine through with these substitutions!
Additional Tips & Notes
Though baking bread can seem intimidating at first, a few additional tips can make your experience smoother and the results even more delicious.
Always use a kitchen scale for precise measurements; it makes a huge difference. Don’t rush the fermentation; let your dough develop flavor over time. If the dough feels too sticky, wet your hands instead of adding more flour.
For the best crust, preheat your baking vessel thoroughly. Finally, patience is key—let the bread cool completely before slicing. Trust me, the wait is worth it for that perfect crumb and flavor!
Happy baking!