Cherry Chocolate Sourdough Bread Recipe – Authentic Artisan Bake

Last Updated on 2 months by Neha Deshmukh

Cherry Chocolate Sourdough Bread Recipe – Authentic Artisan Bake

Hey everyone! There’s just something magical about the smell of freshly baked sourdough filling the house, isn’t there? I’ve been experimenting with sourdough for years, and this Cherry Chocolate Sourdough is a recent obsession. It’s a little bit of work, yes, but the reward – a beautifully tangy, chewy loaf studded with sweet cherries and melty chocolate – is so worth it. I first made this for a winter gathering, and it disappeared in minutes! Let’s get baking.

Why You’ll Love This Recipe

This isn’t your average sourdough. The combination of tart cherries and rich chocolate is a match made in heaven. Plus, the slow fermentation process of sourdough not only develops incredible flavor but also makes the bread easier to digest. It’s a beautiful loaf to share, and honestly, it feels pretty special to make something like this from scratch. It’s a perfect weekend project for any bread lover!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 19g sourdough starter (active and bubbly!)
• 40g bread flour
• 10g rye flour
• 50g water
• 420g bread flour
• 30g rye flour
• 100g leavain (prepared – see instructions)
• 330g water
• 9g salt
• 130g pitted and chopped cherries
• 75g semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Sourdough Starter: This is the heart of your bread. Make sure it’s active and doubled in size after feeding. I usually feed mine 4-6 hours before baking.
• Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps develop gluten and gives the bread its structure. Don’t substitute if you can avoid it!
• Rye Flour: Rye flour adds a lovely depth of flavor and a slightly chewy texture. You can experiment with light, medium, or dark rye flour depending on how pronounced you want the rye flavor to be.
• Cherries: I prefer using tart cherries (like Montmorency) for a nice contrast to the sweetness of the chocolate. You can use frozen cherries, just make sure they’re well-drained. Fresh cherries are amazing when in season!
• Chocolate Chips: Splurge on good quality semi-sweet chocolate chips. They really make a difference in the final flavor. I love using a dark chocolate variety for a richer taste.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Levain: In a small bowl, mix the 19g sourdough starter, 40g bread flour, 10g rye flour, and 50g water. Cover and let rest for 4-5 hours, or until doubled in size and bubbly. This is your leavain – the powerhouse of flavor!
2. Autolyse the Dough: In a large bowl, combine the 420g bread flour, 30g rye flour, and 320g water. Mix until just combined (no need to knead!). Cover and let rest for 30 minutes. This allows the flour to fully hydrate, resulting in a softer, more extensible dough.
3. Incorporate the Levain: Add the 100g leavain to the autolysed dough. Mix well. After 30 minutes, add the 9g salt and the remaining 10g water. Mix again until everything is well combined.
4. Strengthen the Dough: This is where the magic happens! Perform stretch and folds every hour for 2 hours. To do this, gently stretch a portion of the dough upwards and fold it over itself. Rotate the bowl and repeat 4-5 times. This builds strength and structure.
5. Laminate the Dough: Gently spread the dough into a thin rectangle. Sprinkle with the 130g chopped cherries and 75g chocolate chips. Fold the dough over onto itself like a letter, then gently shape it back into a ball.
6. Coil Folds: Continue to develop the dough by performing coil folds at 1-hour intervals for another 2 hours. This further strengthens the gluten network.
7. Bulk Fermentation & Refrigeration: Shape the dough into a boule (round loaf). Place it in a well-floured proofing basket (banneton). Cover and refrigerate overnight (or up to 24 hours). This slow, cold fermentation develops incredible flavor.
8. Bake: Preheat your oven to 250°C (482°F) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven, place the dough inside, score the top with a sharp knife, and bake covered for 20 minutes. Then, remove the lid and bake for another 30 minutes, or until the crust is golden brown and the internal temperature reaches 98°C (208°F). Let cool completely on a wire rack before slicing.

Expert Tips

Want to take your Cherry Chocolate Sourdough to the next level? Here are a few of my go-to tips:

• Optimal Rise: A warm environment helps with the rise. Don’t be afraid to place your dough in a slightly warmer spot in your kitchen.
• Dough Hydration: This dough is fairly high hydration. Don’t worry if it’s sticky! Wet hands and a light touch are your friends.
• Lamination Technique: Be gentle when laminating. You don’t want to deflate the dough.
• Oven Spring: The steam created by the Dutch oven is crucial for oven spring (that beautiful rise in the oven). Don’t skip it!

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the sourdough starter with a vegan-friendly version.
• Gluten-Free Adaptation: Use a high-quality gluten-free flour blend designed for bread making. You may need to adjust the hydration.
• Spice Level: Add a teaspoon of cinnamon or cardamom to the dough for a warm, cozy flavor. My grandmother always added a pinch of cardamom to her breads!
• Festival Adaptations: During Christmas, I love adding a little orange zest and cranberries along with the cherries and chocolate. It makes a beautiful and festive loaf.

Serving Suggestions

This bread is amazing on its own, but it’s also fantastic with:

• A smear of good quality butter.
• A cup of hot cocoa.
• A slice of creamy brie.
• As French toast – seriously, try it!

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

FAQs

Got questions? I’ve got answers!

What is the ideal hydration level for this sourdough recipe?

This recipe is around 75% hydration. It’s on the wetter side, but that’s what gives it that lovely chewy texture.

Can I use a different type of fruit instead of cherries?

Absolutely! Dried cranberries, blueberries, or even chopped apricots would be delicious.

How do I know when my levain is ready to use?

Your levain should have doubled in size, be bubbly, and have a slightly tangy aroma.

What is the purpose of the lamination process in this recipe?

Lamination helps distribute the cherries and chocolate evenly throughout the dough and creates flaky layers.

Can this dough be made in advance and frozen?

Yes! You can freeze the dough after the bulk fermentation stage. Thaw it overnight in the refrigerator before shaping and baking.

How can I achieve a crispier crust?

Baking in a Dutch oven and ensuring your oven is properly preheated are key. You can also try spraying the dough with water before baking.

What type of sourdough starter works best for this recipe (wheat vs. rye)?

Both wheat and rye starters will work. A rye starter will impart a slightly more pronounced flavor.