Chocolate Cherry Sourdough Bread Recipes

Steps:

• Mix all of the ingredients together in a large bowl. I suggest using a dough whisk or stiff spatula as rye is very sticky for hand mixing. Note the time if you want to track the length of the bulk fermentation.
• Optional Stretch and Folds: Cover and let the dough rest for 20-30 minutes. Stretch and fold the dough, cover and let it rest another 20-30 minutes. Stretch and fold the dough a second time.
• Cover and set it aside for several hours to continue fermenting. For my dough, in winter room temperatures (~68F), this was 9 hours from the initial mixing.
• Scrape the dough out onto a lightly floured counter. Gently press it into a thick rectangle. Fold it in thirds like a letter, and then thirds the other way, to make a tall square, seam-side down. Brush off excess flour as you go. Cover and let the preshaped dough rest for 20-30 minutes.
• Without flipping the dough, shape a boule by tucking the sides of the square under and scooting the dough in circles.
• Place the dough into a floured or lined basket, seam-side up. The seams should be closed from all the time they have spent pressing down on the counter. If not, you can wet your fingertips and seal any wide cracks or overly floured areas.
• Cover and proof 1-3 hours, depending on room temperature. My dough proofed 2 hours.
• Thirty minutes before the end of the proofing stage, begin preheating your oven with the baking vessel inside.
• If you plan to try a complicated score, prep a cutting board with a piece of parchment paper on it. At the end of proofing, cover your basket with the paper and cutting board, and flip the dough out onto the paper. Brush off excess flour and score with a lame or razor.
• Remove the hot baking vessel from the oven and lift the dough into it. Cover and return it to the oven.
• Bake at:
• 500 F for 20 minutes covered
• 450 F for 10 minutes covered
• 450 F for 10-20 minutes uncovered
• Internal temperature should be about 205 F.
• This bread is quite a treat when still warm, and possibly worth the melted chocolate mess. However, you may want to let it cool for several hours, as you can always toast the chocolate back to a melted state.

Steps:

• The night before, dissolve the starter into the water as best you can. Mix the salt with the flour.
• Dump the flour into the starter slurry and mix it all up together until it's all hydrated. The dough should be very tacky and maybe a little sticky, but not super sticky.
• Cover the bowl with plastic or a plate, and let it sit at room temperature (about 70°F, more or less) for about 12 hours (anywhere from 10-14 should be fine).
• Pour some boiling water over the cherries. If you can't find dried tart cherries, dried cranberries will usually do almost as well. Let the fruit soak for about 15 minutes, drain and then place them on towels or paper towels to dry.
• Mix it up with the chocolate and cherries in a bowl.
• Flour a workspace lightly, and then gently turn the dough out onto the board. With wet hands, lightly pat the dough into a rectangle. Stretch the dough to about twice its length, and then spread 1/4 of the chocolate cherry mixture in the center. Fold one-third of the dough on top, and again, spread 1/4 of the mixture on top. Fold the final third of the dough like a letter, and then turn the dough one-quarter. Follow the same procedure, and then cover the dough. Let it rest for about 15 minutes.
• Now, after letting the dough rest for 15 minutes, gently shape the dough into a boule, and place it in a well-floured banneton.
• Let rise for 3 hours.
• Put my cloche, a dutch oven, oven-safe casserole, baking stone, or baking sheet in the oven and preheated it to 500°F.
• Score bread, bake (covered if possible) for 30 minutes, and then uncovered for about 17-18 minutes (about 48 minutes total). Let cool.