I grew up with a huge cherry tree in the backyard. To say my mom baked every single thing you can possibly bake with cherries would be almost true. This is one recipe she never thought of and she really missed out.

CHOCOLATE AND CHERRY SOURDOUGH BREAD

CHOCOLATE AND CHERRY SOURDOUGH BREAD

Yield: 1 loaf
Prep Time: 1 hour
Cook Time: 40 minutes
Ferment Time: 12 hours
Total Time: 13 hours 40 minutes

Not too sweet, this recipe makes a

Ingredients

  • 550g organic bread flour
  • 400g warm water
  • 150g active starter
  • 75g sugar
  • 50g cocoa powder
  • 10g sea salt
  • 150g fresh pitted, chopped cherries
  • 150g chocolate chips

Instructions

In a large bowl, mix together starter and water.

Add the rest of the dry ingredients, flour, sugar, cocoa, and salt. Mix until you have a rough dough.

Cover and let rest for 1 hour.

Stretch and fold the dough 8 – 10 times. Cover the bowl for 30 minutes.

Stretch and fold 4 times. Cover the bowl and let the dough rest again for 30 minutes.


This is the final stretch and fold in which you will add the cherries and chocolate and incorporate them into the dough. mix them as evenly as possible. Take the dough from the bowl, stretch it onto the counter as large a rectangle as possible, and sprinkle the cherries and chocolate over the top. Then fold one-third of the dough into the middle and the other third over the top. Roll the dough up and place it into the banneton to bulk ferment on the counter for an additional 4 – 6 hours. You could also choose not to roll the dough up and instead place the dough in a Bundt pan, then bulk ferment on the counter for the same 4 – 6 hours.

After the dough has at least doubled in size, place the Bundt or banneton in a plastic bag, close and place in the refrigerator overnight.

Anytime the next day, depending on how long you’d like your dough to proof, preheat your oven to 475 degrees if your dough is in a banneton or 425 degrees if it is in a Bundt pan.

Take the dough from the refrigerator. For the dough in the banneton turn it onto parchment paper, and score. Place in a Dutch oven. The dough in the Bundt pan does not need to be scored. Tip: As much as possible try to push the chocolate chips into the dough because those that show tend to burn

Place Dutch oven or Bundt pan into the hot oven for approximately 40 minutes.

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Lauren

I'm on a mission to create and promote gut-friendly food that is nutritious and delicious. Making food taste good is rarely difficult but making food consistently healthy and crave-worthy, well that takes effort. Food isn't neutral. Either it's helping or harming us. My goal is to create a table filled with real food that helps build a happy and healthy community.

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