Double Dark Chocolate Cherry Sourdough Bread Recipe
This double dark chocolate cherry sourdough bread recipe is a chocolate lovers dream! Full of chocolate in every bite with a hint of dark cherry, this sourdough bread is guaranteed to satisfy any sweet tooth. The natural sweetness of cherries enhances the sweetness of chocolate without overpowering it, giving you a satisfying start to your morning or a decadent ending to any meal!
Table of Contents
Everyone knows that chocolate and cherries have a long history of being paired together in various desserts and confections. So it should not be any surprise that pairing these two together in a sourdough bread would be nothing short of an amazing love story. The creamy texture of chocolate can be complemented by the juicy, soft texture of cherries, providing a satisfying mouthfeel.
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We live outside an amazing little town called Ligonier. On the corner of its main street is a small ice cream shop called The Creamery. Their number one bestseller is the 5 Chocolate Ice Cream, and it is amazing! Ok, confession time. I love dark chocolate candy, but I am not the person that drools over chocolate cake or chocolate ice cream. If you’ve read my post then you know that I am more of a caramel kina gal.
Sean, my oldest, had convinced Theron and I that this ice cream was nothing short of amazing and, wow, was he right! It is just that! After indulging in it this past weekend, I knew that I had to make a sourdough with some serious chocolate in it but, with a bit of a twist–cherries! If I could change anything about that ice cream, or add to it, it would be that!
Common Questions:
Why is Sourdough Bread Easier on Your Stomach?
Sourdough bread can be easier on the gut for a few different reasons, however it is important to note that those with celiacs disease are a different story and still will not be able to tolerate it. But those with a gluten sensitivity (not celiac) may find it a lot easier to digest than regular store bought breads for these reasons:
- Prebiotic Properties: Sourdough fermentation produces lactic acid bacteria and wild yeast, which break down some of the gluten and ferment some of the carbohydrates in the flour. This fermentation process can increase the availability of certain nutrients and create prebiotics, which support the growth of beneficial gut bacteria.
- Reduced Gluten Content: The fermentation process of sourdough can reduce the gluten content in the bread. While it doesn’t make sourdough gluten-free, it may break down some of the gluten proteins, making it easier to digest for some individuals who are sensitive to gluten.
- Phytates Reduction: Sourdough fermentation can also reduce the levels of phytates, which are compounds found in grains that can inhibit the absorption of certain minerals. By breaking down phytates, sourdough bread may enhance mineral absorption.
- Acidity: The lactic acid produced during sourdough fermentation may help to lower the bread’s pH, making it more acidic. This increased acidity can help to inhibit the growth of harmful bacteria and support the growth of beneficial bacteria in the digestive system.
What is the Secret to Good Sourdough Bread?
The secret to great sourdough bread lies in several key factors:
- Quality Starter: A healthy and active sourdough starter is crucial.
- Flour Selection: Choose high-quality flour, preferably organic and unbleached.
- Hydration: The hydration level of your dough affects its texture and crumb structure. Sourdough bread typically benefits from higher hydration levels, which contribute to a more open crumb and a chewy texture.
- Fermentation: Proper fermentation is key to developing flavor and texture in sourdough bread. Allow your dough to ferment at a controlled temperature for an adequate amount of time, typically through a series of folds and rests. This process allows the yeast and bacteria in the sourdough starter to work their magic, producing carbon dioxide for rise and creating complex flavors.
- Temperature Control: Temperature plays a significant role in sourdough fermentation. Maintaining a consistent temperature during fermentation helps regulate the activity of the yeast and bacteria, leading to more predictable results.
- Patience and Practice: Sourdough baking is as much an art as it is a science. It takes time and practice to master the techniques and understand the nuances of fermentation, hydration, and dough handling. Don’t be discouraged by setbacks; each bake is an opportunity to learn and improve.
- Scoring: Proper scoring, or slashing the dough before baking, allows steam to escape during baking and helps control the direction in which the bread expands.
- Baking Method: Use a preheated baking vessel, such as a Dutch oven or baking stone, to create a steamy environment in the oven. This helps develop a crispy crust and a well-risen loaf.
Materials for Fresh Double Chocolate Chip Cherry Sourdough Bread
Dutch Oven
Piece of parchment paper
Large mixing bowl
Tea towel or plastic wrap
Danish dough whisk (the one I use is found here)
Banneton basket or a proofing bowl (check out this post on how to DIY a banneton basket: How To Make An Easy DIY Basket Liner (Sew Tutorial)
Ingredients for Double Dark Chocolate Cherry Bread
50 grams dutch-processed cocoa powder (raw cocoa powder or cocoa powder)
100 grams active sourdough starter (1/2 cup)
380 grams warm water about 85-90 degrees F (1 3/4 cup)
475 grams all purpose flour (5 cups)
145 grams dried cherries (1 cup)
50 grams cane sugar or brown sugar (2 Tablespoons)
10 grams sea salt (or Himalayan salt) (1 1/2 teaspoons)
1 cup dark chocolate chips (you can substitute with semi-sweet chocolate chips, chocolate chunks, or a chopped chocolate bar)(160 grams)
Additional flour for dusting
Double Dark Chocolate Cherry Sourdough Bread Recipe
Combine the Ingredients:
In a large mixing bowl, combine the active bubbly starter, lukewarm water, sugar, and salt. Stir until the sugar and salt are mostly dissolved. Add the flour, chocolate chips, and dried cherries, mixing until a shaggy dough forms. Allow the dough to rest for 30 minutes.
Stretch and Fold (First Set):
After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl. Gently stretch it out and fold it back onto itself. Rotate the bowl and repeat. Cover the bowl with a damp tea towel and let the dough rest for 30 minutes. Repeat the stretch and fold process: After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Repeat the procedure. Cover the bowl and let the dough rest for an additional 30 minutes. For best results, do a total of three sets of stretches and folds with 30 minute rests between.
Bulk Fermentation:
Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size.
After the First Rise Shape the Dough:
Form the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket. If you require a banneton, refer to this guide: “How To Make An Easy DIY Basket Liner (Sew Tutorial)“. Transfer your dough to the banneton. Place the banneton in the refrigerator overnight for the final rise.
Next Day:
Remove the banneton from the fridge, place the sourdough dough on a piece of parchment paper, and score the dough.
Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
Put the lid on and place the Dutch oven into the oven.
Turn the oven on to 425 degrees and bake for 55 minutes.
Once 55 minutes is up, remove the lid. If the sourdough loaf color is to your liking, then remove your sourdough from the Dutch oven and place it on a cooling rack. If it is not, then bake for another 5 minutes with the top off until the desired color is achieved.
Allow the chocolate chip sourdough to cool for at least 1 hour before cutting into it; otherwise, your crumb will be mushy.
Enjoy your homemade double chocolate cherry sourdough bread!
More Sourdough recipes:
The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Peanut Butter with Chocolate Sourdough Bread Recipe
Best Sourdough Bread Recipe with Almond and Raisins
Simple Lemon Blueberry Sweet Sourdough Bread Recipe
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Double Dark Chocolate Cherry Sourdough Bread Recipe
Ingredients
- 50 grams dutch-processed cocoa powder raw cocoa powder or cocoa powder
- 100 grams active sourdough starter 1/2 cup
- 380 grams warm water about 85-90 degrees F 1 1/2 cup
- 475 grams all purpose flour 5 cups
- 145 grams dried cherries 1 cup
- 50 grams cane sugar or brown sugar 2 Tablespoons
- 10 grams sea salt or Himalayan salt (1 1/2 teaspoons)
- 1 cup dark chocolate chips you can substitute with semi-sweet chocolate chips, chocolate chunks, or a chopped chocolate bar(160 grams)
- Additional flour for dusting
Instructions
Combine the Ingredients:
- In a large mixing bowl, combine the active bubbly starter, lukewarm water, sugar, and salt. Stir until the sugar and salt are mostly dissolved. Add the flour, chocolate chips, and dried cherries, mixing until a shaggy dough forms. Allow the dough to rest for 30 minutes.
Stretch and Fold (First Set):
- After the resting period, use a dough scraper, bench scraper, or wet hands to gather the dough from one edge of the bowl. Gently stretch it out and fold it back onto itself. Rotate the bowl and repeat. Cover the bowl with a damp tea towel and let the dough rest for 30 minutes. Repeat the stretch and fold process: After the 30-minute rest, conduct another round of stretch and folds. Stretch the dough from opposite ends and fold them over each other. Repeat the procedure. Cover the bowl and let the dough rest for an additional 30 minutes. For best results, do a total of three sets of stretches and folds with 30 minute rests between.
Bulk Fermentation:
- Place the dough in a bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size.
After the First Rise Shape the Dough:
- Form the dough into a smooth ball or oval, similar to the shape of your banneton or proofing basket. If you require a banneton, refer to this guide: "How To Make An Easy DIY Basket Liner (Sew Tutorial)". Transfer your dough to the banneton. Place the banneton in the refrigerator overnight for the final rise.
Next Day:
- Remove the banneton from the fridge, place the sourdough dough on a piece of parchment paper, and score the dough.
- Transfer the sourdough, with the parchment paper under it, to the Dutch oven.
- Put the lid on and place the Dutch oven into the oven.
- Turn the oven on to 425 degrees and bake for 55 minutes.
- Once 55 minutes is up, remove the lid. If the sourdough loaf color is to your liking, then remove your sourdough from the Dutch oven and place it on a cooling rack. If it is not, then bake for another 5 minutes with the top off until the desired color is achieved.
- Allow the chocolate chip sourdough to cool for at least 1 hour before cutting into it; otherwise, your crumb will be mushy.
- Enjoy your homemade double chocolate cherry sourdough bread!
