Dark Chocolate and Dried Cherry Sourdough Loaf
One 9” round
½ cup dried sweet cherries
Apple cider to cover (the cherries)
2 Tbsp canola oil, slightly warmed in the microwave
2 Tbsp dark cocoa powder
1 ½ cups slightly warm water (1 3/4 cups, if not adding your sourdough starter)
2 Tbsp honey
½ tsp instant dry yeast
½ cup of your sourdough starter (optional)
3 ½ cups bread flour
2 tsp fine sea salt
½ cup dark chocolate chips
1) Soak the dried cherries overnight in just enough apple cider (or water) to cover.
2) The morning of your bake: In a small bowl, whisk together the warm oil and the cocoa powder. Set aside to fully bloom.
3) Whisk together the warm water, honey, dry yeast and your starter (optional). Set aside for at least ten minutes to bloom the yeast.
4) In a standing mixer with the dough hook, stir together the flour and salt. Add the wet mixture and mix on low until the wet and dry are incorporated. Turn the mixture to medium and knead for ten minutes or so until the dough is soft and elastic. Listen for the “whack” sounds of the dough slapping the edge of the bowl. Add the cocoa/oil mixture and mix until evenly incorporated. Turn the dough into a greased glass bowl, cover with plastic and set aside to rise to double in size. This will take anywhere from 2-3 hours.
5) Turn the dough onto a lightly floured surface and form into a smooth ball. Fully drain the cherries from their soaking liquid and lightly knead the cherries and chocolate chips into the dough. Form the dough into a smooth ball.
6) Lightly flour a proofing basket and turn the dough into the basket, cover with plastic and let rise again for one hour while you preheat your oven to 400 degrees.
7) After 45 minutes of preheating and 2nd rise, place your baking sheet in the oven to also preheat. Cut a 12” square of parchment paper and dust lightly with cornmeal. Carefully turn the dough onto the parchment paper. Dust off any excess flour. Score the dough with a razor. Carefully remove the heated sheet pan from the oven and slide the parchment paper and dough onto the pan. Place in the oven and bake for 45-50 minutes until the loaf is a deep golden brown and sounds hollow to the touch.
8) Cool on a wire rack for at least 30 minutes before slicing.
