Rye Chocolate Cherry Sourdough Recipes

Steps:

• In a wide mixing bowl, whisk together the yeast and water and allow the yeast to bloom, about 1 minute. Whisk the sourdough starter into the mixture until dissolved, then add the flour, cocoa powder and coffee. Use a dough scraper to stir the ingredients into a shaggy mass. Cover with plastic wrap and set aside for 20 minutes, then add the salt, incorporating it well. Transfer to a lightly oiled plastic container and cover with plastic wrap; it will be sticky.
• Rest dough for 30 minutes, then lightly oil hands to fold: Pull one edge of the dough up and press it down into the center of the ball; repeat with the 3 other edges of the dough, then cover dough. In 30 minutes, repeat the folding, this time incorporating the chocolate chips and cherries. Repeat the folding every half-hour, for a total of 6 folds. Check for gluten development: Pinch a piece of dough between your fingers and stretch it. It should stretch out to a thin, transparent membrane before tearing. If not, repeat folding and check again.
• Turn the bread out onto a lightly floured surface and use hands to gently tuck the edges up toward the center of the dough, then flip the dough over so it's seam-side down, and gently round with your hands. Cover with plastic wrap and rest dough for 20 minutes, then tuck edges down toward the seam, to shape dough into a tighter ball. Cover with plastic wrap and rest for 10 minutes. Transfer to a flour-dusted wicker breadbasket, seam side up, pinching the seam shut if necessary. Wrap basket with plastic wrap, or slide the basket into a clean plastic bag, closing it. Proof at about 55 degrees, or in the refrigerator, for 14 to 16 hours, until dough has increased in size, and springs back slightly to the touch.
• When you're ready to bake, remove the dough from the refrigerator and transfer it, smooth side up, to a large cast-iron pot (with a lid) lined with a round of parchment paper. Be careful not to over-handle dough and lose air bubbles. Cover and bring to room temperature for 1 to 2 hours. Position a baking rack in the center of the oven and heat to 500 degrees. Using a razor or fine, sharp knife blade, score a cross on the top of dough, making a fast, clean cut about 1/8- to 1/4-inch deep.
• Bake covered for 33 minutes. Remove lid and bake for another 10 minutes, cracking open the oven door for the last 5 minutes. Push a thermometer into the bread dough; it should read 195 to 200 degrees for cooked bread. Transfer bread to a cooling rack, carefully remove the paper, and allow to cool completely at room temperature before cutting open.

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.

Steps:

• Starter/Levain
• I made 200g of almost all-rye sourdough starter by feeding 40g starter with 80g water and 80g whole grain rye flour, and I used it when it was a little more than doubled in size. Other ways of building up this large amount of ripe starter are fine too.
• Mixing and Bulk Fermentation
• Combine all the ingredients in a large bowl and mix well. If possible, scrape the batter into a straight-walled dough bucket or separate out a tiny amount of dough to put in an aliquot jar to help track fermentation (explanation above, photo in the gallery below).
• Cover and let the batter rise until it has expanded by about 75%. In my ~80°F lit oven, this was about five hours.
• Shaping and Final Proof
• Grease a non-stick loaf pan or line a regular loaf pan with parchment paper. I used a medium USA pan, which is 9 x 5 x 2.75 inches.
• Scrape the batter out of your bowl or bucket directly into the loaf pan.
• Repeatedly wet a spatula with water to smooth out the surface of the batter, dipping between the edges of the batter and the pan to create the curved edges of a loaf shape.
• Sprinkle with rye flour if desired, cover, and let the batter rise about 2 centimeters. (See the gallery below for a sense of the expansion.)
• Baking
• Preheat your oven to 450°F for about 20 minutes with a pan on the bottom shelf. You'll pour boiling water into the hot pan when you load the bread into the oven. An alternate option for steam is to make a tight foil tent around the loaf pan and leave it on for the first 15-20 minutes of the bake.
• Boil a cup of water.
• Place the loaf pan in the oven and pour the boiled water on the hot pan below it, then quickly close the oven door.
• Bake for 20 minutes, then lower the oven temperature to 390°F, and bake another 25-30 minutes. Rotate the pan if needed for even browning. The internal temperature of the bread should be over 208°F when it's done.
• If possible, wait 24 hours before cutting the bread to let the inside set. You might want to rotate the loaf onto one long side and then the other during this setting period, so it doesn't get dense at the base. If you can't wait for the loaf to set, toast each slice to solidify the crumb.