sourdough bread with lots of tart cherries and chocolate. best served with butter and flaky salt.
for the autolyse:
- 300 g bread flour
- 30 g whole wheat flour
- 30 g dark rye flour
- 260 g water, room temp and filtered
for the rest of the dough + mix ins:
- 84 g ripe starter
- 40 g water (see note)
- 12 g olive oil
- 9 g salt
- 85 g dark chocolate (chips or coarsely chopped bar)
- 90g dried tart cherries
soak the cherries before anything else. place them in a bowl and cover with water, allowing them to become plump until you need to use them.
prepare your autolyse:
- in a large bowl, combine all of the autolyse ingredients and mix until a stiff dough forms and no flour remains. set aside at room temperature covered with plastic wrap for 1.5-2 hours.
for the dough:
- after the autolyse has rested, uncover it and add the ripe starter along with a splash of water. pinch in the starter to fully combine. i like to use the Rubaud method to incorporate the starter further, but do whatever works for you!
- once incorporated, add in the olive oil and mix until combined. when mostly combined, dump dough onto the counter and do several slap and folds for about 3-5 minutes, or until smooth and elastic. transfer back into bowl, cover, and rest for 10 minutes.
- sprinkle the salt over the surface of the dough along with a splash of water. incorporate this completely, cover, and set aside in a warm place for 30 minutes.
bulk ferment (3.5-4 hours):
- after about 30 minutes, do your first set of stretch and folds. (each one of my sets is 4 stretch and folds).
- on the second set, add in your cherries and chocolate. start by sprinkling 1/4 of the mix ins on the surface of the dough, and then do one single stretch and fold. then, sprinkle mix ins on the now exposed dough, then do another stretch and fold. repeat until the whole set is finished and all of your mix-ins are in.
- continue to do 2 more sets of stretch and folds, and then leave your dough be for the remainder of the bulk.
pre-shaping + final shaping:
- there are lots of ways to do this, and to save you from reading my poor explanation, i use the same method Sarah Owens uses in this video (starts at 11:43).
preparing for cold ferment:
- place shaped dough seam side up in a floured banneton, preferably dusted with rice flour to prevent sticking. cover the top with a lint free towel, and place in a large plastic bag. make sure it is relatively air-tight by sealing it.
- place in the fridge to ferment for 10-14 hours, or overnight.
- an hour before you want to bake your loaf, place your dutch oven/combo cooker etc. into the cold oven and preheat to 500 F.
- after the hour, take your dough out of the fridge and transfer from the banneton to a sheet of parchment.
- score or decorate as you like, then take your baking vessel out of the oven and transfer the bread into it.
- at this time, i like to also spray my loaf with water to create more steam and blisters!
- bake for 20 minutes with the lid on, then lower the temperature to 450 F, remove the lid, and bake for an additional 20.
- do not use all 40g of water if you don’t need to/if your dough can’t take it!
Keywords: sourdough, cherry chocolate