Fresh Cherry Chocolate Sourdough Bread

Name: Fresh Cherry Chocolate Sourdough Bread
Prep time: 4 h
Cook time: 40 min
Total time: 24 h
Cuisine: American
Ingredients: 19 g sourdough starter (100% hydration 50:50 all-purpose flour:whole wheat flour); 40 g bread flour; 10 g rye flour; 50 g water (for levain); 420 g bread flour (for dough); 30 g rye flour (for dough); 100 g leavain; 330 g water (for dough); 130 g cherries, pitted and chopped; 75 g semi-sweet chocolate chips; 9 g salt

Author: Clara Hastings

Published: August 15, 2025

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Introduction to Fresh Cherry Chocolate Sourdough Bread

There’s magic in the kitchen when the aroma of freshly baked bread fills the air, and Fresh Cherry Chocolate Sourdough Bread is the enchanting highlight! Picture this: a cozy afternoon, the kids busy with their crafts, and you, basking in the delightful symphony of tangy cherries and rich chocolate harmonizing in your oven. It’s a warm hug in bread form!

This recipe is perfect for busy days or special gatherings, as it combines simple ingredients and a bit of patience to yield a delightful treat. Trust me, it’s guaranteed to impress friends and family alike.

Why You’ll Love This Fresh Cherry Chocolate Sourdough Bread

This Fresh Cherry Chocolate Sourdough Bread is a true crowd-pleaser! Not only does it blend the tangy notes of sourdough with sweet cherries and luscious chocolate, but it’s also surprisingly simple to make. Its rustic charm will leave your family swooning. Plus, the joy of creating something homemade, especially with the little ones gathered around, is a heartwarming experience you won’t want to miss!

Ingredients for Fresh Cherry Chocolate Sourdough Bread

Gathering the right ingredients is the first step to creating this delightful bread. Here’s what you’ll need:

Sourdough starter: This living culture is the heart of your bread. It provides the lovely tangy flavor and helps the bread rise.
Bread flour: High in protein, it gives your bread structure and a chewy texture. You can use all-purpose flour if you’re in a pinch, but may miss some of that lovely chew.
Rye flour: Adds depth and flavor, giving the bread a unique twist. Feel free to experiment with whole wheat flour if rye isn’t available.
Water: Essential for hydration and activating the flour’s proteins. Use filtered water for the best results.
Cherries: Fresh, juicy, and sweet! They really shine in this recipe. Make sure they’re well-pitted and chopped for even distribution.
Semi-sweet chocolate chips: Because who can resist chocolate? They melt beautifully into the dough, adding richness to every bite.
Salt: Enhances flavors and controls fermentation. It’s a small yet crucial component in making your bread taste incredible.

For those who like to play with flavors, feel free to substitute the cherries with other fruits like raspberries or blueberries. And if chocolate isn’t your thing, consider nuts or even dried fruits for a different spin. Remember, the exact measurements for each ingredient are listed at the bottom of the article, ready for printing!

How to Make Fresh Cherry Chocolate Sourdough Bread

Now that we have our ingredients ready, let’s dive into the magical world of making Fresh Cherry Chocolate Sourdough Bread. This process requires time and a bit of love, but I promise every step is worthwhile. Follow along for a delightful journey!

Step 1: Make the Levain

To begin, we’ll create the levain, the backbone of our sourdough. In a bowl, combine two tablespoons of your unfed sourdough starter with 50g of water, 40g of all-purpose flour, and 10g of rye flour. Mix it well until smooth and cover it with a towel. Let it sit for about 4 to 5 hours until it doubles in size. This bubbling mixture adds depth and flavor to our bread.

Step 2: Autolyse the Dough

Next up is autolyse! In a large bowl, combine all the flours (bread and rye) with 320g of water. Mix it gently until no dry flour remains. Cover it and let it rest for 30 minutes. This step is crucial, as it helps develop gluten and creates that chewy texture we love in sourdough.

Step 3: Make the Dough

Once your autolyse is complete, add the levain to the dough. Now, sprinkle in the salt and pour in the remaining water. Mix everything until it forms a smooth mixture. You want to feel the dough come together, just like a team working with synergy!

Step 4: Stretch and Fold

This technique is simple and builds strength in our dough. Every hour for two hours, stretch the dough by pulling one side up and folding it over to the opposite side. Rotate it a quarter turn and repeat. This process not only develops the gluten but also makes the bread airy and light.

Step 5: Laminate the Dough

Now for the fun part! This is where we add our stars: cherries and chocolate chips. Gently spread the dough into a thin sheet on a floured surface. Sprinkle the cherries and chocolate on top, then fold the dough like a letter. This step infuses the sweet flavors into our bread, making every bite a treat.

Step 6: Coil Fold

If you’re going for just one coil fold, do it two hours after lamination. For two coil folds, give it a one-hour interval in between. This method helps maintain the dough’s strength while allowing it to rise beautifully. Make sure to treat that dough gently, it’s your masterpiece!

Step 7: Shaping the Dough

This is the moment when your dough transforms into a lovely round boule. Transfer it to a floured workspace. Gently shape it by folding the edges toward the center and turn it seam-side down. Place it into a proofing basket, like tucking a baby in for a nap.

Step 8: Cold Proof

Now, we’re going to let the dough chill. Place it in the refrigerator overnight, or for up to 14 hours. This cold fermentation is key for developing flavor. Plus, it makes for a more manageable dough when it’s time to bake!

Step 9: Score and Bake

When you’re ready to bake, preheat your oven to a blazing 500°F (260°C). Gently score the top of your dough with a sharp blade, creating a beautiful pattern. Carefully transfer it to a Dutch oven and cover it with a lid. Bake for the first 15 minutes at 500°F, then lower to 450°F (232°C) for an additional 10 minutes. Remove the lid and turn your loaf for another 15 minutes until the crust is a gorgeous caramel color.

Step 10: Cool

Patience is key here! After pulling your loaf from the oven, let it cool completely on a wire rack. This step is vital as it helps set the crumb and prevents gummy slices. The anticipation builds, but trust me, it’s worth the wait!

Tips for Success

Use fresh, high-quality ingredients for the best flavor.
Keep an eye on the temperature; a warm kitchen speeds up fermentation.
Patience is key—don’t rush the proofing process.
Be generous with flour when shaping the dough to prevent sticking.
Invest in a good razor for scoring your dough; it makes all the difference!

Equipment Needed

Mixing bowls: A large bowl for your dough and a smaller one for levain. A glass bowl can work great!
Digital kitchen scale: For precise measurements, but measuring cups are fine if you don’t have one.
Bench scraper: Handy for cutting and shaping dough; a spatula works, too!
Proofing basket: A round basket is ideal, but any bowl lined with a kitchen towel will do.
Dutch oven: Essential for baking; feel free to use a heavy pot with a lid if necessary.

Variations

Berry Delight: Replace cherries with blueberries or raspberries for a fruity twist that’s equally delightful.
Nutty Addition: Toss in walnuts or pecans for a crunchy texture and a boost of healthy fats.
Dark Chocolate Bliss: Pot for dark chocolate chips instead of semi-sweet for a richer flavor profile.
Spiced Up: Add a dash of cinnamon or nutmeg to the dough for a warm, aromatic touch that pairs beautifully with the sweetness.
Gluten-Free Version: Use a gluten-free flour blend in place of bread flour and adjust the water based on the flour’s absorbency.

Serving Suggestions

Serve slices warm, spread with a pat of butter for a decadent treat.
Pair with a cup of tea or coffee for a perfect afternoon snack.
Top with cream cheese or mascarpone for an elegant breakfast option.
Garnish with a sprinkle of powdered sugar for a lovely presentation.
Enjoy alongside a fresh salad for a light and delicious lunch.

FAQs about Fresh Cherry Chocolate Sourdough Bread

Can I use frozen cherries for this recipe?

Absolutely! Frozen cherries work just as well. Make sure to thaw and drain them before adding to your dough to avoid excess moisture. You’ll still get that delicious fruity burst in every bite of your Fresh Cherry Chocolate Sourdough Bread.

How do I store leftover sourdough bread?

To keep your bread fresh, place it in a paper bag at room temperature. This helps maintain that beautiful crust. Avoid plastic bags, as they can make the crust soft. If you have a lot of leftovers, consider slicing and freezing some for later!

Why is my sourdough bread dense?

The density can often be due to under-proofing or not enough fermentation time. Make sure you give your dough enough time to rise and develop that airy texture we all adore. The more patience you have, the lighter your cherry chocolate sourdough will be!

Can I add nuts or seeds to the bread?

Definitely! Adding nuts or seeds can add a crunchy texture and a flavor boost. Just be careful not to overload it, as it might affect the structure and rising of your Fresh Cherry Chocolate Sourdough Bread.

How can I tell when my bread is done baking?

Good question! Your bread will be ready when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. Additionally, a digital thermometer should read around 200°F (93°C) when inserted into the center!

Final Thoughts

Making Fresh Cherry Chocolate Sourdough Bread is more than just baking; it’s a delightful experience that fills your home with warmth and love. The combination of tangy cherries and rich chocolate creates a symphony of flavors that will wow your loved ones.

I cherish the moments spent crafting this beautiful loaf, from the first mix to the delightful aroma wafting through my kitchen. So roll up your sleeves, gather your ingredients, and let the magic unfold. Enjoy every chewy slice, and savor the smiles it brings around your table. Happy baking!