Cherry and Chocolate makes a tasty combo, when it combines in naturally leavened bread it makes a wonderful fresh cherry chocolate sourdough bread.
If you are looking for a tasty breakfast or anytime sourdough bread, here is delicious sourdough bread. Earlier I have tried this combo in sourdough Cherry Almond muffin it turned out be wonderful.
Cherry goes well with ….?
Do you know Cherries and chocolate are natural partners that make desserts such as this simply scrumptious.
Dark chocolate tastes better with sweet fruits such as ripe strawberries, mangos, and bananas. White chocolate works bests with more acidic or mild-flavored fruits, and milk chocolate is a good middle ground that works with most fruits.
Even though cherries go well with milk chocolate. I like them with semi-sweet chocolate.
Fresh cherries are in season, why do not you make use of that in your sourdough bread . I like to incorporate fresh fruits in sourdough bread baking. I have tried, peach, blueberry, cranberries, apple etc.
Most of the sourdough bread recipes out there are made with dried cherries. So, you need to consider few things for the successful baking of Fresh cherry chocolate sourdough bread.
How to make this Fresh Cherry Chocolate Sourdough Bread?
You need following ingredients to make this delicious bread.
Levain : I used a multigrain leavain with rye and all-purpose flour using 100% hydration starter (50:50 All-purpose and whole wheat flour Starter)
Fresh cherry : You need to use pitted, chopped cherries, halved, and chopped into small pieces.
Chocolate chips : You can use chocolate chips.
Bread flour : This gives chewiness to the bread.
Rye flour : Give nuttiness to bread as well extra bite.
Salt : In addition to flavor, salt adjusts the rate of fermentation
Variations: This great bread is with cherry and chocolate, but you can addother ingredients to your liking, and it will always be tasty. Some variations include:
- Use chocolate chunks but make sure to cut it into small pieces otherwise it can break the dough.
- Spices like cinnamon will increase the flavor.
- Instead of chocolate chips, you can use almonds or orange to make sourdough bread.
How to serve this delicious bread?
This bread is delicious by itself. Here are our favorite ways of serving them.
Serve with sweetened cream cheese
Toast them with butter and sprinkle some sugar
Tips for successful bake of Cherry Chocolate sourdough bread ?
Since cherries are of 80% water content make sure to adjust the hydration.
Incorporate the cherries and chocolate chips during lamination rather than at the beginning of mixing the ingredients. This will not only help in uniform distribution of fruits and chocolate but easy for shaping them.
Make sure to use two layers of parchment papers as chocolate chips tend to melt while baking.
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate, pitted , chopped cherries and chocolate chips.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this bread, please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen
Fresh Cherry Chocolate Sourdough Bread
- Leavain/ Leaven
- 19 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 bread flour
- 10 g rye flour
- 50 g water
- 420 g bread flour
- 30 g rye flour
- 100 g leavain
- 330 g water
- 130 g cherries pitted , halved and chopped into small pieces
- 75 g Chocolate chips I used semi-sweet chocolate chips
- 9 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkle Cherries and chocolate chips on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 500°F and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 10 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.