Chocolate Chip and Cherry Jam Sourdough Bread

My Sourdough Bread
Oct 18, 2024
3 min read

Combining chocolate chips with cherry jam in sourdough bread creates a unique and delicious treat. Here’s a recipe that integrates these flavors into a tender, flavorful loaf:

Ingredients:

For the Dough:

- 100g active sourdough starter (100% hydration)

- 360g warm water

- 450g bread flour

- 20g whole wheat bread

- 30g cocoa powder

- 10g salt

- 90g chocolate chips

- 100g cherry jam (or more, depending on your preference)

Instructions:

1. Prepare the Dough:

Mix the Dough:
In a large mixing bowl, combine the sourdough starter and warm water. Stir to combine.

- Add the bread flour, cocoa powder, and salt. Mix until a rough dough forms.

Squish everything together with your hands until all the flour is absorbed. The dough will look “shaggy” but will come together.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
Let rest (autolyze) for 30 minutes or up to 1 hour, if preferred. You can also use a stand mixer with a dough hook for this step.

2. Stretch and Folds

After an hour, uncover the bowl and do a series of 3 "stretch and folds" every 40 min.

(Optional: Sprinkle the chocolate chips over the dough. Gently fold the dough over itself a few times to evenly distribute the chips.)

3. First Rise:

Let it rise at room temperature for 4-6 hours, or until it has doubled in size.

4. Incorporate Chocolate Chips and Cherry Jam:

Degas the Dough:

- Turn the risen dough out onto a lightly floured surface. Gently press it down to release some of the gas. Laminate the dough, this will allow you to add ingredients to sourdough.

Add Chocolate Chips:

- Sprinkle the chocolate chips over the dough.

Incorporate Cherry Jam:

- Flatten the dough slightly and spread the cherry jam over the surface, leaving a small border around the edges. Fold the dough over the jam and gently knead to incorporate. Be careful not to overwork the dough, as it can cause the jam to leak out.

5.Shape the Dough:

Shape the dough into a round or oval loaf, depending on your preference. Place the shaped loaf onto a parchment-lined baking sheet or into a well-floured proofing basket (banneton).

6. Second Rise:

Place the banneton into the refrigerator overnight or leave proof on the counter for about 2 hours until a poke to the dough slowly springs back.

7. Preheat the Oven:

Preheat your oven to 450°F (230°C) about 30 minutes before baking.

8. Score and Bake:

Score the Dough:

- Just before baking, use a sharp blade or a bread lame to score the top of the loaf. This allows the bread to expand properly and adds a decorative touch.

Bake:

- Place the loaf in the preheated oven. Bake for 25-30 minutes with a lid, and 25-30 minutes without a lid or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

9. Cool: