Description
Fresh Cherry Chocolate Sourdough Bread is a delightful combination of sourdough’s tangy flavor, juicy cherries, and rich chocolate chips, making it a unique and tasty treat.
Ingredients
Scale
- 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
Instructions
- Make the levain: Combine 2 tablespoons of unfed sourdough starter with 50g of water, 40 g of all-purpose flour, and 10g of rye flour. Mix, cover, and let sit for 4-5 hours until doubled in volume.
- Autolyse the dough: Mix all the flours with 320 g of water in a large bowl and knead for 1-2 minutes. Cover and rest for 30 minutes.
- Make the dough: Incorporate the levain into the autolyzed dough, then add salt and the rest of the water. Mix, cover, and set aside.
- Stretch and fold: Stretch and fold the dough every hour for 2 hours.
- Laminating the dough: Spread the dough into a thin sheet, sprinkle cherries and chocolate chips on top, and perform a letter fold.
- Coil fold: If doing 1 coil fold, do it 2 hours after lamination; for 2 coil folds, give a 1-hour interval.
- Shaping the dough: Transfer to a floured workspace, shape into a round boule, and place seam side up in a proofing basket.
- Cold proof: Let rise in the refrigerator overnight (up to 14 hours).
- Score and bake: Preheat oven to 500°F/260°C. Score the dough, transfer to a Dutch oven, and bake with the lid on for 15 minutes at 500°F, then 10 minutes at 450°F/232°C. Remove the lid and rotate; bake for another 15 minutes until crust is caramelized. Optionally, leave the oven door ajar after baking for a crackling crust.
- Cool: Once out of the oven, cool completely on a wire rack before slicing and enjoying with butter.
Notes
- Ensure the cherries are well-pitted and chopped for even distribution.
- Control the baking times if you prefer a softer or crustier bread.
- Store leftover bread in a paper bag to maintain crust integrity.
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg