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The sweet scent of chocolate meets cherry tanginess and sourdough sharpness in this one-of-a-kind bread that turns regular baking into something magical. This dark loaf dotted with juicy tart cherries sits somewhere between a regular bread and sweet treat. After trying dozens of versions in my kitchen, I've finally nailed this flavor combo that always gets oohs and aahs when it's cut open.
I brought this bread to our family Christmas last year. My brother-in-law, who usually doesn't care much about sourdough, kept coming back for 'just a tiny bit more.' The magic happens when you don't rush the dough—giving time for all those tastes to mix and grow stronger.
Key Ingredients
- Active sourdough starter: You need one that's lively and doubles in 4-6 hours after feeding. Mine does best with a combo of whole wheat and bread flour.
- Dutch-processed cocoa powder: This gives a deeper color and smoother taste for the chocolate base. I've tried regular cocoa but it makes the bread too tangy.
- Dried cherries: Go for juicy, soft ones instead of super dry cherries. I dunk mine in warm water first so they stay soft throughout the bread.
- Chocolate chips: Semi-sweet hits the sweet spot, though you might like dark chocolate if you prefer less sweetness. Make sure they're not cold when you add them to avoid cool patches in your dough.
- Bread flour: The extra protein helps hold up this loaded dough. I've switched in all-purpose before but the bread just wasn't quite right.
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Step-by-Step Guide
- Getting Your Starter Ready
- Use starter that's at its most active point—mine usually hits this about 6-8 hours after feeding. Check if it's ready by dropping a bit in water—it should float. The starter should be room temp before mixing. Look for bubbles all over and a slightly sweet, fermented smell.
- First Mix and Rest Period
- Mix flour, cocoa, and water first until everything's wet. Cover and wait 20 minutes to let the flour soak up water. Then add starter and salt, mixing carefully but completely. Your dough will look rough right now—that's exactly right.
- Developing the Dough
- Start your stretch and folds by picking up dough edges and folding toward the middle. After your second round of folds, add your cherries and chocolate bits gradually. Do the remaining folds more carefully so you don't smash your add-ins. You'll notice the dough getting smoother each time you fold. Let it rest 20-30 minutes between fold sets, keeping it around 75°F.
- Main Rising Time
- Put dough in a clear container so you can watch it grow. Keep it somewhere warm, around 75-78°F. Look for it to grow about 40-50% bigger. You should see tiny bubbles through the sides of the container. When you poke it gently, the dough should feel lively and slightly springy.
My first chocolate sourdough was awful—chocolate melted all through it making weird swirls instead of nice chunks. Now I carefully monitor my dough temperature, and I get perfect results every time.
Working With Fancy Dough
When you add cocoa and sugar, your dough behaves differently than plain sourdough. I've learned to expect it to rise more slowly and handle it more softly to keep those chocolate pieces intact.
Making Pretty Loaves
This dark dough makes it hard to see when it's done rising. I go more by how it feels and how much bigger it gets rather than how it looks, gently pressing to check its progress.
Shaping Your Loaf
Work with the dough firmly but gently. Push too hard and you'll crush your cherries and chips, but too soft and your bread won't have enough tension to rise properly.
After making this bread many times, I've found that taking your time is key. My early tries rushed the rising time and ended up heavy and dense. Now I let the dough show me when it's ready, looking for that perfect mix of bounce and softness.
Wrapping Up
This isn't just bread—it shows how old-school sourdough baking can welcome fun flavors while keeping its crafty soul. Every time I bake it, I think about how far I've come as a baker, from those first simple loaves to creating something that brings so much happiness to people I care about.
When dark chocolate, tart cherries, and tangy sourdough come together, something truly wonderful happens. Whether you eat it with morning coffee or evening wine, this bread turns normal days into little celebrations. It's become my go-to contribution for gatherings, earning its forever spot in my recipe collection thanks to all the compliments and empty plates it leaves behind.
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Frequently Asked Questions
- → How long will it stay fresh?
- It’ll stay fresh for around 4 days if stored in an airtight container at room temperature.
- → Can I store it in the freezer?
- Absolutely! Slice it up and store it in a freezer-safe container. It’ll last for about 3 months.
- → How much time does proofing take?
- The first rise will take anywhere from 4 to 12 hours, then chill it overnight for 12 to 16 hours.
- → What kind of starter works best?
- Use a bubbly sourdough starter or fresh discard that’s not older than a week.
- → What tools are necessary?
- You’ll need a scale, bowls, scraper, banneton or a lined bowl, sharp blade, 6-quart dutch oven, and parchment paper.