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Freshly baked Double Dark Chocolate Cherry Sourdough Bread Recipe.

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.
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Prep Time: 22 minutes
Cook Time: 55 minutes
Additional Time: 1 hour
Total Time: 2 hours 17 minutes
Servings: 1 loaf
Author: Stephanie

Ingredients

  • 50 g Dutch-processed cocoa powder about ½ cup
  • 100 g active sourdough starter about ½ cup
  • 380 g warm water 85 to 90 F (about 1 ½ cups)
  • 475 g all-purpose flour about 3 ¾ cups
  • 145 g dried cherries about 1 cup
  • 50 g cane sugar or brown sugar ¼ cup
  • 10 g sea salt or Himalayan salt 1 ½ teaspoons
  • 160 g dark chocolate chips or chopped chocolate about 1 cup
  • Additional flour or cocoa for dusting the counter and basket

Instructions

Combine the Ingredients:

  • In a large mixing bowl, combine the active bubbly starter, lukewarm water, sugar, cocoa powder, 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!