This rich, dark chocolate-cherry sourdough bread is deliciously menacing; like a chocolate bar, once unwrapped, it constantly demands attention. But before I started work on this recipe, I was skeptical. I wasn’t sure that adding a high percentage of chocolate would result in a pleasant-tasting loaf, given the hearty wheat and lengthy fermentation flavors. And, for me, large quantities of cocoa powder quickly become overpowering and bitter, and adding dark chocolate chunks seemed like it would only compound the issue.
Thankfully, I was wrong. While baking, irresistible nutty, earthy, and roasted coffee aromas swirl about, an eddy of enticing fragrances that constantly pull you to the kitchen. A compulsion quickly sets in to first check the oven, then the timer, then the oven again—restless for the loaf to finish and eager to finally indulge in that magical ambrosia. I can recall only a few recipes that elicit this feverish behavior during baking (my chocolate babka and cinnamon rolls qualify), and this bread may take the top seat in that category.
I started to develop this chocolate sourdough bread as a beautiful Valentine’s Day treat, but after testing it for weeks, I’ve found that it’s perfectly suitable for any time of the year. I mean, chocolate + cherries + bread—when isn’t that seasonally appropriate?
What Is Blooming Cocoa Powder?
You’ve probably run across recipes that call for blooming dried spices in a hot liquid (usually oil). Did you know that you can bloom cocoa powder too? As it does for spices, blooming intensifies the flavor of the chocolate significantly. Additionally, it means we can use less cocoa powder overall, eliminating the issue of excessive bitterness in the final loaf.
For this recipe, I chose to bloom the cocoa powder in neutral-flavored canola oil, transforming the two into a syrup-like liquid (similar in consistency to the barley malt slurry in my Sourdough Bagels). I then add this mixture to the dough at the end of mixing.
The canola oil itself is a boon to the bread: it brings a measure of tenderness and sheen to the crumb, making both the crumb and crust more tender.
Flour and Ingredient Selection
The majority of the flour in this dark chocolate-cherry sourdough bread is white flour, though I include a portion of whole wheat for increased fermentation activity and flavor. This whole wheat flour can be freshly milled, too, if you’d like to use your grain mill.
A small percentage of the white flour is high-protein white bread flour, which brings strength and added structure to the dough. If you don’t have any high-protein flour on hand, using all medium-protein flour or even all-purpose flour will work well, too; just keep an eye on the hydration of the dough, and if necessary, don’t add all the reserved water (water 2) in mixing.
I use dried and sweetened tart cherries, which are quite moist, but if yours are very dry and hard, soak them overnight while the levain ripens in a small measure of the mixing water (taken from Water 1 in the ingredients) to help rehydrate them.
Baking Schedule
This chocolate sourdough bread takes two days to make (not including the levain). The cold overnight proof gives the dough ample time to fermentation, thus increasing the final fermentation flavors and making for a more manageable dough to score before baking. To switch this to a direct bake (i.e. to bake it the same day it’s mixed), leave the dough out to proof on the counter for 2 to 3 hours until it passes the poke test (a finger poke springs slowly back).
If it’s cold right now where you’re baking, be sure to see my guide on how to bake sourdough bread in the winter for tips on how to keep this dough on its schedule.
Dark Chocolate-Cherry Sourdough Bread Formula
Vitals
| Total dough weight | 1800 grams |
| Pre-fermented flour | 10.5% |
| Hydration | 75.0% |
| Levain in the final dough | 24.6% |
| Yield | Two loaves |
Total Formula
Desired dough temperature: 78°F (25°C) (see my post on the importance of dough temperature).
| Weight | Ingredient | Baker’s percentage |
|---|---|---|
| 558g | White flour (about 11.5% protein; Central Milling Artisan Baker’s Craft) | 70.0% |
| 120g | High-protein white flour (about 12.7% protein; King Arthur Bread Flour) | 15.0% |
| 120g | Whole wheat flour (Central Milling Hi-Pro Whole Wheat) | 15.0% |
| 159g | Dark chocolate chunks (or chips), 62% cacao | 20.0% |
| 159g | Dried sweetened tart cherries | 20.0% |
| 24g | Unsweetened cocoa powder (can be natural or Dutch-processed) | 3.0% |
| 24g | Canola oil (or other neutral-flavored oil) | 3.0% |
| 16g | Superfine sugar (Caster sugar) | 2.0% |
| 558g | Water 1 (levain, autolyse) | 70.0% |
| 40g | Water 2 (mix) | 5.0% |
| 14g | Fine sea salt | 1.8% |
| 8g | Ripe sourdough starter, 100% hydration | 1.1% |
Dark Chocolate-Cherry Sourdough Bread Method
1. Prepare the Levain – 9:00 p.m., the night before mixing
Mix the following ingredients for the levain in a jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen overnight.
| Weight | Ingredient | Baker’s percentage |
|---|---|---|
| 42g | White flour (about 11.5% protein) | 50.0% |
| 42g | Whole wheat flour | 50.0% |
| 84g | Water 1 | 100.0% |
| 8g | Ripe sourdough starter, 100% hydration | 10.0% |
2. Bloom the Cocoa Powder – 8:00 a.m., the day of mixing
Put the oil in a medium saucepan over medium heat and heat until very warm, 2 to 4 minutes. Add the cocoa powder and whisk continuously until the powder dissolves and the mixture becomes thick, about 3 to 4 minutes. Remove the pan from the heat and let cool.
3. Autolyse – 8:30 a.m.
This recipe uses the autolyse technique to increase the extensibility of the dough to make hand-mixing easier.
Mix the following ingredients in a large bowl until incorporated. Cover and let rest for 30 minutes.
| Weight | Ingredient |
|---|---|
| 516g | White flour (about 11.5% protein) |
| 120g | High-protein white flour (about 12.7% protein) |
| 78g | Whole wheat flour |
| 474g | Water 1 |
4. Mix – 9:00 a.m.
I mixed and strengthened this dough by hand using the slap and fold technique, but you could use a KitchenAid stand mixer or a large spiral mixer.
| Weight | Ingredient |
|---|---|
| 40g | Water 2 |
| 16g | Superfine sugar (Caster sugar) |
| 14g | Fine sea salt |
| 178g | Ripe levain (from Step 1) |
| All | Bloomed cocoa powder (from Step 2) |
Add the sugar, salt, and levain to the top of the autolyse dough, and use a splash of water to moisten it. Mix thoroughly. Add the remaining water if the dough feels like it can handle it. Next, mix and knead the dough for about 5 minutes until it smooths and becomes elastic.
Pour the bloomed cocoa onto the dough and mix it in by pinching and folding until it’s thoroughly incorporated. If you want the dough to be completely dark in color, mix the cocoa in well at this point, but if you’d like a more marbled sourdough bread look, mix it more gently and stop before it’s fully dispersed. Transfer the dough back to the bowl or to a container for bulk fermentation and cover.
5. Bulk Fermentation – 9:30 a.m. to 1:30 p.m. (4 hours)
At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 4 hours. If your kitchen is cooler, place your bulk container in a small home dough proofer, or extend the bulk fermentation time to give the dough more time to ferment. The dough is ready when it is smooth, puffy, and well-risen.
In a small bowl, mix the dried cherries and chocolate chunks.
This dough will require 3 sets of stretches and folds during bulk fermentation. After the first 30 minutes, but before you give your dough its first set of stretches and folds, spread about one-quarter of the inclusions over the top of the dough. Grab the side of the dough farthest from you, and stretch it over it to the other side. Next, spread on another one-quarter of the inclusions to the new top. Rotate the bowl 180-degrees and perform another stretch and fold. Next, spread on another one-quarter of the inclusions, rotate the bowl 90-degrees, and do another stretch and fold. Finally, spread on the last of the inclusions, turn the bowl 180-degrees, and do one last stretch and fold. The dough should be neatly folded up in the bowl.
Perform 2 more sets of stretches and folds at 30-minute intervals. Then let the dough rest, covered, for the remainder of bulk fermentation.
6. Divide and Preshape – 1:30 p.m.
After 4 hours, the dough should be well-risen in the bulk fermentation container and be puffy to the touch. This is a relatively strong dough at this point in the process and doesn’t need a heavy hand when preshaping.
Fill a small bowl with water and place it next to your work surface. Scrape the dough onto a clean counter. Divide the dough into 2 equal pieces. Then, shape each piece into a loose round.
To reduce burning on the exterior, if you see any pieces of chocolate or cherries hanging onto the top or sides of the preshaped rounds, pluck them out and put them under the dough (which will end up being the inside of the loaf when you bake).
Let the dough rest, uncovered, for 35 minutes.
7. Shape – 2:05 p.m.
Note: While this dough has a significant amount of chocolate in it, I didn’t find that it discolored my proofing baskets. In early testing, I lined my baskets with cloth liners but stopped using them in later tests. Use liners if you’re worried about your baskets.
Flour the top of each preshaped round and your work surface. Using your bench knife, flip one round over to the floured area. Using floured hands, shape the round into a boule shape. Transfer the shaped dough into a proofing basket, seam side up.
Repeat for the other preshaped round.
8. Proof – 2:15 p.m. to 9:00 a.m.
Cover the baskets with a large, reusable plastic bag and seal shut. Then, place the baskets into your refrigerator to proof overnight.
9. Bake – 9:00 a.m., the next day
Note: I recommend baking this dough on parchment paper because some chocolate may melt out during baking.
Place an oven rack in the bottom third of the oven. Put a Dutch oven, combo cooker, Challenger bread pan, or baking stone/steel on the rack. Preheat the oven to 450°F (230°C) for 30 minutes.
I baked these loaves in my Challenger bread pan, but you could also follow my guide to steaming an oven for baking bread.
Take one of the proofing baskets out of the fridge, uncover it, and put a piece of parchment paper over the basket. Place a pizza peel or inverted baking sheet on top of the parchment and, using both hands, flip everything over. Gently remove the basket and score the dough.
Slide the dough into the oven. Steam the oven: either cover the Dutch oven or pour ice into the preheated pan at the bottom of the oven. Bake for 20 minutes. Vent the oven of steam: either uncover the Dutch oven and remove the lid or remove the steaming pans. Continue to bake for 30 minutes more. When done, the loaf should have an internal temperature of around 204°F (95°C), and the crust should be deeply colored.
Let the loaves cool on a wire rack for 1 to 2 hours before slicing with your favorite bread knife. See my post on the best way to store bread to keep it fresh for a week or longer.
Print
Dark Chocolate-Cherry Sourdough Bread
- Prep Time: 24 hours
- Cook Time: 1 hour
- Total Time: 25 hours
- Yield: 2 loaves
- Category: Bread, Sourdough
- Cuisine: American
Description
A loaf of sinfully delicious sourdough bread with dark chocolate and dried sweet-tart cherries. This bread has a robust chocolate flavor and pops of sweetness from the dried cherries.
Ingredients
Levain
- 42g white flour (about 11.5% protein)
- 42g whole wheat flour
- 84g water
- 8g ripe sourdough starter, 100% hydration
Main dough
- 516g white bread flour (about 11.5% protein)
- 120g high-protein flour (about 12.7% protein)
- 78g whole wheat flour
- 159g dark chocolate chunks (or chips)
- 159g dried cherries
- 24g unsweetened cocoa powder
- 24g canola oil
- 16g superfine sugar (caster sugar)
- 474g water 1
- 40g water 2
- 14g fine sea salt
Instructions
- Levain (9:00 p.m.)
In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours. - Bloom cocoa powder (8:00 a.m.)
Add the oil to a medium saucepan over medium heat and heat until very warm. Add the cocoa powder and whisk continuously until the powder thickens. Remove from the heat and let cool. - Autolyse (8:30 a.m)
In a mixing bowl, add the 516g white flour, 120g high-protein white flour, 78g whole wheat flour, and 474g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 30-minutes. - Mix (9:00 a.m.)
Add the sugar, salt, and levain, to the top of your dough already in the mixing bowl, and use a splash of water 2 (reserved water) to moisten. Mix thoroughly and if the dough feels like it can handle it, add the remainder of the water. Next, knead the dough for a few minutes either with the slap and fold technique or do folds in the bowl. For this dough, I did this for about 5 minutes until the dough begins to smooth out and become elastic. Pour the bloomed cocoa onto the dough and mix through by pinching and folding. When mixed, transfer the dough to a container for bulk fermentation and cover. - Bulk Fermentation (9:30 a.m. to 1:30 p.m.)
This dough will need 3 sets of stretches and folds during bulk fermentation where the first set starts after 30 minutes into bulk fermentation and the subsequent sets are at 30-minute intervals. During the first set of stretches and folds, add the mixed together chocolate and cherries as you perform each stretch and fold. After the third set of stretches and folds, let the dough rest, covered, for the remainder of bulk fermentation. - Divide and Preshape (1:30 p.m.)
Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 35 minutes, uncovered. - Shape (2:05 p.m.)
Shape the dough into a round (boule), then place the dough in proofing baskets, seam side up. - Proof (2:15 p.m. to 9:00 a.m. the next day)
Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight. - Bake (The next day, bake at 9:00 a.m.)
Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C). I recommend baking this dough on a piece of parchment as the chocolate may melt out slightly. When the oven is preheated, remove your dough from the fridge, score it, and transfer it to the preheated baking surface or combo cooker. Bake for 20 minutes with steam. After this time, vent the steam in the oven or remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 204°F (95°C). Let the loaves cool for 2 hours on a wire rack before slicing.
Notes
- Use darker chocolate chips for a more robust chocolate flavor or milk chocolate for a sweeter flavor.
Dark Chocolate-Cherry Sourdough Bread FAQ
What does blooming cocoa powder do?
Blooming cocoa powder intensifies the chocolate flavor in the final loaf of bread. This step is optional; alternatively, you can add the cocoa powder to the dough when mixing, then add the oil at the very end of mixing.
Can I leave out the dried cherries or use another dried fruit?
Yes, they’re optional. Instead of dried cherries, try dried sweetened cranberries, chopped dried apricots, or even raisins.
Can I use different chocolate?
Any chocolate will work well in this chocolate sourdough bread, but I like the more robust flavor of chocolate that has at least 62% cacao. If you want a richer flavor, go with a darker chocolate, and conversely, for a more mellow flavor, go with milk chocolate. You can use chocolate chips, chunks, or even a baking bar chopped into large and small pieces.
Should I soak the dried cherries to rehydrate them?
If your dried cherries are very dry, yes, take some of the mixing water (Water 1) and use it to soak the cherries overnight while the levain is ripening.
What’s Next?
If you’re in the mood for more recipes calling for cherries, check out my Sour Cherry, Toasted Pecan, and Buckwheat sourdough bread or a sourdough starter discard cherry clafoutis. This loaf has a significant earthy flavor from the added buckwheat that pairs nicely with pecans and sweet-tart cherries.
If you’re looking for something lighter, my Sourdough Shokpan (Japanese Milk Bread) is one of the lightest sandwich loaves I make—it won’t disappoint.
Buon appetito!
If you use this recipe, tag @maurizio on Instagram so I can take a look!
142 Comments
I’m making this now and was wondering at what temperature you recommend for bulk fermentation? I’m kinda nervous.🫣
78°F (26°C) is always safe! Even a few degrees lower is okay, too.
I live in the Denver area, any tips for adjusting this for high altitude?
Maurizio is in Albuquerque, same altitude as us (I’m in Boulder). I’ve made several of the recipes here, they all work. I will say, virtually every recipe I made takes longer than the recipe states to bulk rise.
I have a proofer and set the suggested temperature, but it always takes longer.
I do trust all the recipes though.
Should be good for you!
This is the first time I’ve made a levain and to be honest, I was a bit nervous.
I ended up using the sourdough starter right from the fridge without ripening. Mixed it all together, and let it set overnight. My kitchen is cold – 66 degrees in winter. At 6 AM it hadn’t done much.
I put in my proofer at 78 degrees for 4 hours. It perked up and was nice and puffy.
Followed the directions and was really skeptical this morning when I pulled the dough out of the fridge. Not much rise and pretty dense.
To say I was blown away when I took the cover off the Dutch oven is an understatement. I was giddy with excitement.
This turned our amazingly well and I am so excited. The flavor is incredible.
I’m a software engineer by day and have so enjoyed the similarities in building a beautiful creation that can be found in bread baking.
Thank you so much!
Awesome, Jes! Yes, this is a very sneaky dough, it looks like things aren’t going well… but then they do 🙂 Enjoy!
P.S. I’m a SW engineer, too!
Could you recommend cherries?
I like sweetened sour cherries! I find them dried and at my local market…
I find mine at bulk barn, they are labelled tart montmorency cherries!
I followed this recipe exactly and the outcome was pure perfection. I’ve been looking for a reliable non-savory sourdough option for a while and this absolutely hit the mark. I was a little worried after the overnight proof when the dough looked like there had been almost no rise at all, but I trusted the process and ended up with amazingly airy loaves packed full of inclusions. I’ll absolutely make this again!
So happy to hear you like this one, Hannah! It’s a strange dough with all these add-ins, it sometimes looks like nothing is happening at all. Enjoy!
Ciao Maurizio,
I am so wanting to make this…but I have a little question, I have baker’s chocolate, if I chopped it and put it in the dough, won’t it melt in?
Grazie
Baker’s chocolate should be ok and not melt!
Had some difficulties with the execution and saw minimal rise during bulk, but wow, I love the flavor of this loaf and plan to give it another go. In hindsight, my levain probably wasn’t robust enough and I should have reduced the inclusions or chopped them up smaller. Also want to mention, I used unsweetened dried cherries from Trader Joes with dark chocolate and don’t think it’s too bitter or tart.
That levain definitely needs to be super strong. Glad you like the flavors, I think this is one of my favorite breads–ever. I hope the next go works out a little better! Give it all the time it needs.
Hi Maurizio, I asked for your book for my birthday in March! How do you know if your levain is strong? Thanks!
Hi! I have a question on the levain. Just curious why it asks for only 8g of ripe starter? Thanks for this recipe!
It’s a long-running overnight levain, you only need a little bit!
Thanks for sharing this sourdough loaf. I made them yesterday and they just came out of the oven. Normally I bake my sourdough of this size for 37mins 30secs. Your recipe says 20 mins plus 30 mins. I feel a bit uncomfortable, so I baked 20 mins under tin foil then another 20 mins uncovered. They were way past 204F already. Will post some pics after I cut them. They look amazing so far!
So glad they turned out! Definitely adjust for your particular oven (and location)—sounds like you did just that. I hope it was delicious 🙂
Thanks for sharing this sourdough loaf. I made the dough yesterday and they just came out of the oven. Normally I bake my sourdough of this size for 37mins 30secs. Your recipe says 20 mins plus 30 mins. I feel a bit uncomfortable, so I baked 20 mins under tin foil then another 20 mins uncovered. They were way past 204F already. Will post some pics after I cut them. They look amazing so far!
This was absolutely amazing! We paired it with black cherry ice cream for a homemade ice cream sandwich, but the bread on it’s own is delicious.
Whoa, that sounds amazing!! So glad you liked this loaf, Erica 🙂
Maurizio, this was absolutely decadent. I couldn’t imagine a chocolate bread, but I’m ready to make another one. The flavor was amazing. Thank you!
So glad to hear it turned out well for you, Jacquie!
Is there a reason not to add the cocoa when you autolyse? It seems like that would be simpler.
Should be just fine, but I like to do it after I bloom and let it fully cool. But either way!
I made this bread last week and it was a delicious rock! The flavor was amazing… but there was almost zero rise. I even used a proofing oven. Everything seemed ok until I added the cherries and the lovely poofy rise never recovered 🙁
Hmm, very strange. The cherries should have been added at the first stretch and fold in bulk fermentation and shouldn’t have caused it to deflate (it shouldn’t be puffed up all that much that early!). It’s key to use your starter and levain when they’re ripe and to keep the dough warm!
Is it ok to use all KA all-P flour
Should be fine, you might want to consider a very slightly reduction to the water in the dough, though! Maybe just 20g.
thanks
One question – what would you think about adding in a few (healthy) pinches of unsweetened dried flaked coconut to the dough, along with the cherries and choc chips? To my mind, there is literally no flavor combination that beats dark chocolate and coconut. Think MOUNDS bar.
It might also be a reminder of my time in Australia, and discovery of what I consider still the planet’s best chocolate candy: Cadbury’s Cherry Ripe, dark cherries and coconut surrounded by dark chocolate.
Let me know if you think that adding any coconut to the mix might mess it up.
I think it’d be delicious. In fact, I have been considering making a recipe that has shredded coconut in the dough as well! I’ll reply back to your email soon, Alan.
Chocolate…Cherries…Sourdough bread…? Be still my heart!! Maurizio, I wanted to tell you that I love that little colored baking schedule that you’ve incorporated. Makes it so easy.
This is a keeper, for sure 🙂 Thanks, glad you like it! I’ve gone through a few iterations now, but happy with the current one! Happy baking, Vera!
Hi Maurizio, any thoughts on using extra virgin olive oil? I’ve used it in other chocolate baked goods before and I don’t mind the hint of olive flavor it adds, but I’m not sure if blooming the cocoa with it could be a problem. Thanks!
Will work just fine, James!
So delicious! Made this for my husband for Valentine’s Day – he loved it! The flavor was great and since there was a heatwave here in LA this past weekend, had no problems with the proof. Thanks for such a great recipe!
Ah so glad to hear you guys liked it, Tracy!
I used to work for Nancy Silverton at LBB – as good as that one!
Wow, that’s huge praise. So awesome to hear that!
Do you think cacao powder would work for this recipe?
Since they are very similar, I would say it would!
Hi Maurizio – can I use AP flour for the white flour in the recipe?
Hey, Abigail. Yes, that’ll work! You might not get as high of a rise or open structure, but it will still be fantastic.
Terrific recipe Maurizio. The flavors and textures were spot on. I had a few more cherries and a bit more chocolate chopped than called for, but adding the extra did not hurt a thing. Blooming the cocoa powder worked really well. For breads like this I have taken to using my Ankarsrum mixer which did a great job at incorporating the cocoa. I was surprised how light the dough was in my hand when I pre-shaped the loaves. I was worried that my starter would not like the cocoa powder, but it did not seem to retard it much. I even maintained good growth during the cold proof. Awesome bread. The only downside is having to clean my knife after cutting this bread; not a terrible sacrifice.
So glad you liked this, Mark! Yes, it’s interesting how the cocoa reacts both in fermentation (didn’t hamper it at all) and dough extensibility/elasticity—my dough was also very light, airy, and strong, very easy to shape. The knife does get a bit gooey, as you can see in my photos, but like you said, it’s an ok compromise 🙂 Enjoy and thanks for the comments!
I have an Ankarsrum. Did you use the hook or the white thingie? What speed? How long? Did you use it to incorporate the bits? Thanks for your help.
I used the dough hook. I find that the lowest speed is pretty fast. I start there and as the dough comes together I move the speed up a bit, but not a lot. I used the mixer to start the autolyse; just long enough to incorporate everything. Then to incorporate the starter, salt and cocoa powder. Timing depends on how long it takes the dough to come together. Usually three to five minutes. I then transfer the dough to a proofing container. I incorporate the chocolate chunks and cherries as part of the first stretch and fold; which I do by hand.
Sorry, I don’t check this often. I use the dough hook. I use only the first or second speed. Timing depends on quickly the dough comes together. Probably 7-10 minutes depending on all the variables.
Hello! I just made this and despite a few missteps that were no one’s fault but my own, I still got two reasonably decent looking loaves, and the taste is great! I’m wondering though, how did you get the chocolate mixed in so uniformly? Mine turned out more like the swirl variety which was fine, but just curious. Also, tried the slap and fold for the first time- it’s great!
Glad to hear it turned out well! I mixed the cocoa powder mixture in very well when it was added to the dough, then the stretches and folds during bulk fermentation finished off incorporation. If you see in my photos, you’ll see a bit of marbling throughout the dough, which I actually think is really attractive, but mix it longer to get better incorporation!
I made this last weekend, and it was delicious! I am redoing it this weekend with a few tweaks: because I am using very dark (85%) chocolate, I added an additional 10 grams of sugar to the dough. And, I am substituting craisins for dried cherries as suggested below. It’s quite cold here (northeast), and the loaves were flat-ish last week. I don’t have a proofing box. I am putting the proofing bowl directly on the heater to see if I get more of a rise. Is that a reasonable Plan B?
Right on, Holly! That all sounds great to me. But be aware, adding more sugar will slow fermentation as a side effect—the dough will likely need longer in bulk and/or proof. Yes, placing near a heater will work well, also be sure to warm the mixing water to hit that final dough temp around 78°F (25°C). Be careful the heater isn’t too warm!
This sounds delicious! Unfortunately, I went to two grocery stores and could not find caster sugar or dried cherries. Can I use granulated sugar, or would confectioner sugar be an ok sub? And can I omit the dried cherries, or will the recipe need adjusted?
The finest white granulated sugar will work just fine. (Don’t use confectioner’s sugar, which has cornstarch added). You can omit the cherries with no other changes (or instead, add in dried apricot, raisins).
Awesome, thanks! With the subzero temps this week and weekend, I should be have time to try this!
Ahh, that’s strange, Debbie! How did it turn out?
So happy this came out well for you! And your comments are exactly what I’d hoped you all would achieve. I have been eating a slice of this in the AM with a cappuccino as well 🙂 Thank you and enjoy!
Hello Maurizio, I just made these. The smell that permeates the whole house is so intoxicating. Very difficult to wait for the miches to cool so I took a nap. I like the level of sweetness (55% Akoma semisweet chips by Guitard) and the tartness from the cherries. Will post pics on IG. As usual, thanks for the inspiration!
Fantastic! Yes, the aroma… It’s gripping! Enjoy 🙂
Baked these this morning following your method except with pistachios added, great flavor; my husband’s new favorite! It was very slow on the proofing. After shaping I left in baskets on my counter for 2 hours (along with a batch of your bagels I was also making). Moderate to low oven spring today. Could this be a result of the nut addition? Crumb was a bit on the tight side but lovely and soft. Thanks for all the hard work you do in testing these recipes. I’ve been baking along since 2016.
Hey, Kiki! Thanks for following along for so long. Yes, cherry + pistachio is such a great combo, I could see that working very well here. The lack of rise could be due to the nuts (it will impact it in some way), but it could also have been slightly over proofed… It’s hard to say! Regardless, I’m sure it was absolutely delicious. Enjoy!
Baked another batch of this bread today, still included pistachios with the cherries & chocolate. This time I used a warming plate as a makeshift proofing area and baked in a Dutch oven rather than the steam oven conversion of yours I had been using. Much better outcome!! The lack of oven spring on the first batch may have been the low temps in my kitchen and lack of ample steam. In any case, this batch is an absolute delicacy. My new gifting loaf just in time for Valentines Day. Again, Maurizio, Thank You!!!
I am in the process of making your chocolate cheery bread and I am a little nervous. All this dark chocolate and only 16 grams of sugar? They are in the refrigerator now and will be baked tomorrow but are they going to be bitter?
Trust in the recipe 🙂 I did not find them bitter at all! Would love to hear what you think when you try them!
Are these tart cherries?
“Sweetened tart cherries,” yes!
Ah, I don’t think my dried cherries are sweetened. Thanks.
I’d taste one, and if it isn’t suuuuper tart, use it!
Thank you so much for this recipe! For some time, I’ve been trying to recreate one of my favorite bakery breads, Zingerman’s chocolate cherry bread. I was hoping you might create a recipe for something like it as all your recipes that I’ve tried turn out fantastic. Can’t wait to try this!!
Let me know how you like my version, Alison! I think blooming the chocolate and the small percentage of oil really takes this bread to the next level. Enjoy!
Hi Maurizio! Very excited to try this loaf – if I wanted to break the recipe into 4 smaller loaves instead of two big ones, how would you suggest altering the baking time? Thanks.
Hey, Abigail! You’ll have to bake for less time, but it’s very hard to say just how much less. I would still do the same 20m in the beginning with steam, then shorten the second half by around 5-10 minutes as necessary.
I noticed you do not rehydrated the cherries by soaking them. May I ask why?? Can one hydrate them for a plumper cherry???
Great Q, Charlie. You can absolutely do this, just take some of the water from mixing and use it to soak the cherries overnight while the levain ripens. I don’t do this because my cherries are very moist! I’ll mention this in the FAQ.
Hi Maurizio. I have a related question. I have cherries in the freezer
that I froze when they were still fresh. Could I use those in this
recipe, or is dried preferred? I am excited to try this recipe!
I would imagine they’d work just fine! Be gentle with working them into to the dough so they don’t break apart too much, and definitely warm them to room temp.
Let me know how that goes, I have a few trees I’m hoping to get cherries on this year!
I ruined my Le Creuset dutch oven when baking a boule with cherries in
it! The cherry baked into the bottom and damaged the finish of the pan
to make it not safe for use but that won’t stop me! Can’t wait to try this recipe, I’ve been
wanting to make a chocolate sourdough for bit now and this is perfect.
I’m also sure it will turn out perfectly as your recipes never
disappoint. However, I will be making sure to push all the cherries
from the surface into the dough. I also use a much more inexpensive lodge dutch oven
instead.
Whoa! I would have never thought that would happen. I call for using parchment with this bread, that’s another reason to do so (for me, it was chocolate bubbling out!).
Moving the cherries and chocolate from the surface will definitely help reduce burning, you can see me doing that here in this video of me shaping this bread!
Maurizio this recipe is amazing– the aroma while baking, the balance of chocolate to cherries just delicious. I can’t possible eat an entire boule on my own so I slice and freeze the loaf and pull out a slice when I am in the mood. I have had with irish butter and a drizzle of local honey but I love to warm up a slice to have with my afternoon coffee without any additions. I was thinking french toast… just wondering how you top or serve it?
Just reading this post now… (my chocolate cherry sd is in the frig retarding). I’ve been able to get absolutely everything out of my large Le Creuset dutch oven with a long soak with Oxi-clean. Fill the container and add about ¼ cut of Oxi-Clean. Let it sit overnight or heat it on a stovetop burner for more cleaning power, but watch it carefully… it can bubble over. Note: manufacturer does NOT recommend using this product in this way, but ATK also shared this cleanup tip. I’ve been doing it for years.