RYE CHOCOLATE CHERRY SOURDOUGH

Rye Chocolate Cherry Sourdough image

In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this bread is perfect for breakfast or as a midday energy boost with a steaming cup of tea.

Provided by Melissa Johnson

Categories Recipes

Time 1h15m

Number Of Ingredients 18

Previous Next

Ingredients

Sourdough Version
250g whole grain rye flour (scant 2 cups)
250g bread flour (scant 2 cups)
370g water (1 2/3 cups)
100g active sourdough starter (~1/2 cup stirred down)
9g salt (1.5 tsp)
125-170g semi-sweet chocolate chips/chunks, in this version I used 125g (1-1 1/3 cups)
125g dried cherries, in this version I used Bing cherries (1 cup)
Yeast Water Version
250g whole grain rye flour (scant 2 cups)
250g bread flour (scant 2 cups)
270g water (1 cup + 2 Tbsp)
100g yeast water (scant 1/2 cup)
100g cold/dormant sourdough starter (~1/2 cup stirred down)
9g salt (1.5 tsp)
125-170g semi-sweet chocolate chips/chunks, in this version, I used 170g (1-1 1/3 cups)
125g dried cherries, in this version I used Montmorency (1 cup)
The volume conversions are approximate, and sourdough starters can vary in hydration. Please use more or less water/flour as needed to ensure all ingredients are incorporated. Moreover, if your dough feels or looks dry after some time has passed, you can add a small amount of water to the dough while doing a stretch and fold. The photo gallery below will give some indication of dough hydration.

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.