Chocolate Covered Cherry Sourdough Bread
There is something quietly magical about baking a loaf that feels a little unexpected. Chocolate covered cherry sourdough bread takes the familiar comfort of naturally leavened bread and turns it into something that feels special enough for a weekend bake!
This loaf leans into contrast. The tang of sourdough meets deep cocoa flavor, pockets of melted chocolate, and bursts of sweet dried cherry. It feels indulgent, but still rooted in the slow, calming rhythm of bread baking. The kind of recipe that makes your kitchen smell like a bakery and your counter feel like home.
A Naturally Sweet Sourdough Twist
This bread is not meant to be dessert masquerading as bread. Instead, it sits comfortably in between. Cocoa powder adds richness without overpowering the dough, while maple syrup provides a gentle sweetness that supports fermentation and flavor. The result is balanced, not sugary, and perfect for both sweet and simple pairings.
The cherries bring brightness and chew, cutting through the chocolate in a way that keeps every slice interesting. Together, they echo the flavor of a chocolate covered cherry without feeling heavy or one note.
What Makes This Loaf Feel Special
Chocolate dough behaves differently than a classic sourdough. Cocoa powder softens gluten development and deepens the crumb color, giving the bread a plush, almost velvet-like interior. The long fermentation allows the flavors to mellow and meld, so nothing tastes sharp or rushed.
Adding the chocolate chips and cherries during lamination keeps them evenly distributed and protects the dough structure. Each slice gets a little bit of everything, which makes this loaf feel thoughtful and intentional rather than rustic and random.
How to Enjoy Chocolate Covered Cherry Sourdough
This is the kind of bread that shines with very little effort. A thick slice toasted gently brings out the chocolate aroma and softens the cherries just enough. Butter is lovely, but cream cheese, ricotta, or a drizzle of honey take it somewhere extra cozy.
It also makes an excellent base for sweet breakfast ideas. Think French toast, bread pudding, or even a simple grilled sandwich with mascarpone. Served plain, it feels comforting. Dressed up, it feels like something you would linger over with coffee.
A Loaf Worth Slowing Down For
Chocolate covered cherry sourdough bread is a reminder that sourdough can be playful without losing its soul. It is rich but balanced, familiar yet surprising, and deeply satisfying to make from start to finish.
If you love experimenting with naturally leavened dough and want a loaf that feels just as good to bake as it does to eat, this one deserves a place in your rotation.
Chocolate Covered Cherry Sourdough Bread
Ingredients
- 380 g All Purpose Flour
- 20 g Whole Wheat Flour
- 300 g Water (room temperature)
- 80 g Active Sourdough Starter
- 25 g Cocoa Powder
- 25 g Pure Maple Syrup
- 8 g Salt
- 100 g Chocolate Chips
- 100 g Dried Cherries
Instructions
- Mix the water, active starter, and maple syrup in a medium sized bowl.
- Add the flours, cocoa powder, and salt to the bowl. Mix thoroughly by hand until all ingredients are well combined. This should take about 5 minutes. Scrape down sides of the bowl and cover.
- Allow the dough to rest for 30 minutes. Then, perform 4 sets of stretch-and-folds, each 30 minutes apart.
- Allow the dough to bulk ferment. In a 72°F home, that should take 8-10 hours (starting from the time you mixed the dough). The dough should be noticeably risen, pillowy, and not sticky. NOTE: Cocoa slows fermentation, but the sugar in the maple syrup will speed fermentation!
- When bulk fermentation is complete, laminate the dough. To do this, gently remove your dough onto a large shaping surface. Slowly and gently stretch the dough over the surface as far as it will go without tearing. Stretch it into a large rectangular shape. Depending on your surface, you may want to spray it with water before laminating to avoid sticking.
- Evenly place the chocolate chips and dried cherries over the surface of the laminated dough. Fold the left and right sides of the dough into the center. Then, roll the length of the dough into a uniform loaf shape from top to bottom. Place the shaped loaf into a floured banneton.
- Cold proof the loaf for 12-24 hours.
- When you are ready to bake, pre-heat the oven to 500°F with the dutch oven inside.
- Once the oven is pre-heated, score your loaf on a piece of parchment paper and place into the dutch oven.
