Chocolate Covered Cherry Sourdough Bread
Servings: 1 loaf
Chocolate covered cherry sourdough bread made with cocoa, maple syrup, chocolate chips, and dried cherries. A cozy naturally leavened loaf with rich flavor and soft crumb.
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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.