This Chocolate Cherry Sourdough Bread is a decadent dessert loaf made with cocoa powder, chocolate chips, and dried cherries - perfect for Valentine’s Day or anytime you want to treat your favorite chocolate lover.

Valentine's Day has always been extra special in my house because it's also my fiancé's birthday!
This year, I wanted to create a sweet, indulgent sourdough bread recipe perfect for the occasion. Of course, I immediately thought of chocolate. Then, after browsing Pinterest for inspiration, I decided dried cherries would add the perfect burst of sweetness and color.
When I was testing this recipe, I gave some to my mom and stepdad, and they ate three pieces in one night! They loved it with jam and gave it two big thumbs up. That made me even more excited to share this recipe with you all!
This chocolate cherry sourdough bread is made with Dutch-processed cocoa powder, chocolate chips, and sweet dried cherries, creating a decadent dessert loaf that’s perfect for a special occasion (or anytime you want to spoil the chocolate lover in your life).
I hope you’ll give it a try and enjoy it as much as we do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active for the best rise. If using discard, use one that's just a few days old. But keep in mind the dough might take longer to rise.
- Dried Cherries- If your cherries are large, cut them into smaller pieces, about the same size as the chocolate chips. Can’t find dried cherries? Dried cranberries make a good substitute!
- Chocolate Chips- I love using semi-sweet chocolate chips because they’re the perfect balance of sweet and bitter, but you can use any type of chocolate you prefer.
- Dutch-Processed Cocoa Powder- This type of cocoa is treated to balance out acidity, giving the bread a more balanced chocolate flavor. It’s my go-to for sourdough recipes.
- Bread Flour- Gives the bread a nice, chewy texture and helps achieve a good rise. You can use all-purpose flour, or swap in some whole wheat flour - just add a little extra water.
- Water- Cocoa powder absorbs a lot of liquid, so the dough might feel firmer than usual. Feel free to adjust the water for a wetter or firmer dough.
- Granulated Sugar- Just a little sweetness to balance the chocolate, without making the bread overly sweet.
- Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
Tips for Success
- Use active starter. For the best rise, make sure your starter is bubbly and active. If you're using discard, stick to one that's just a few days old. Keep in mind the dough might take a bit longer to rise with older discard.
- Opt for Dutch-Processed Cocoa. Dutch-processed cocoa gives the bread a more balanced chocolate flavor, which pairs well with the sourdough’s tang. It’s my go-to for recipes like this.
- Find a warm spot to rise. Dough rises best in a warm spot. If your kitchen is cool, try placing the dough near a warm oven or on top of the fridge.
- Use a straight-sided container. A straight-sided container makes it easy to track your dough’s rise during bulk fermentation and see how much it’s grown.
- Build tension when shaping. When shaping, aim to create a tight surface without tearing. This helps the dough rise tall in the oven instead of spreading out.
- Cool completely. Let the bread cool for at least two hours before slicing to avoid a gummy texture and get that perfect crumb!
How to Make Chocolate Cherry Sourdough Bread
Making sourdough chocolate cherry bread is so easy! Here’s my step-by-step process with pictures to help you along the way:
1. Feed Sourdough Starter
- Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active.
- Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
2. Mix the Dough
- In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt.
- Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining.
- Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.
3. Stretch and Fold
- Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips and dried cherries in the center.
- Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over.
- Rotate the bowl 90°, add another ¼ of the chocolate chips and cherries, and repeat until all the chips and cherries are incorporated.
- Gather the dough into a rough ball and place it seam-side down.
- Cover and rest for 20 minutes.
- Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.
4. Bulk Fermentation
- Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
- The rise time can vary anywhere from 4-12 hours (or longer) depending on your kitchen temperature and starter strength.
🍞 Fermentation Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to better track its progress.
5. Pre-Shape
- Gently turn the dough out onto a floured surface and stretch it into a rectangle.
- Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down.
- Use your hands or a bench scraper to gently shape it into a round ball.
- Cover and let it rest for 15 minutes.
6. Shape
- Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
- If you're using a bowl or banneton, repeat the shaping process above.
- For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
7. Cold Proof
- Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it.
- Cover the dough and refrigerate overnight (12-16 hours) to cold proof.
8. Bake the Bread
- Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife.
- Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.
- Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
- Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
Baker's Timeline
Here’s an example of a schedule you can follow to make this chocolate cherry sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00 AM: Mix the dough.
- 8:20-9:30 AM: Stretch and fold, adding chocolate chips and dried cherries.
- 9:30 AM-5:30 PM (Varies): Bulk fermentation.
- 5:30-6:00 PM: Pre-shape and final shape.
- 6:00 PM-8:00 AM (Next Day): Cold proof.
- 8:00-8:45 AM: Bake.
- 8:45 AM-12:45 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.
How to Store
Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.
When you're ready to enjoy it, simply thaw at room temperature or warm it up in a toaster or oven.
Serving Suggestions
This cherry chocolate sourdough bread is amazing with blueberry, strawberry, cranberry, or cherry jam. It’s also delicious with peanut butter (Teddie is my favorite), butter, or cream cheese.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Chocolate Cherry Sourdough Bread
Equipment
- Banneton or bowl lined with tea towel
- Lame or sharp knife
- Straight-sided container (optional)
Ingredients
- 4 cups (480 grams) bread flour
- ¾ cup (60 grams) Dutch-processed cocoa powder
- ¼ cup (50 grams) granulated sugar
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- 1 ¾ cups (420 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" sourdough discard (i.e. less than one week old) - dough may take longer to rise
- ½ cup (85 grams) semi-sweet chocolate chips
- ½ cup (80 grams) dried cherries roughly chopped
- Rice flour for dusting banneton basket
- 2 ice cubes for steam
Instructions
- Start by feeding your sourdough starter 6-12 hours before baking to ensure it’s bubbly and active. Depending on your kitchen temperature, it might take 6 hours in warmer kitchens (around 75℉), or up to 12 hours in cooler kitchens (65-68℉).
- In a large mixing bowl, whisk together bread flour, cocoa powder, sugar, and salt. Add warm water and the sourdough starter, mixing until fully incorporated with no dry flour remaining. Cover and let rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax.4 cups (480 grams) bread flour, ¾ cup (60 grams) Dutch-processed cocoa powder, ¼ cup (50 grams) granulated sugar, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter
- Lightly wet your hands to prevent the dough from sticking. Flatten the dough slightly and sprinkle ¼ of the chocolate chips and dried cherries in the center. Perform a stretch-and-fold by grabbing one side of the dough, stretching it upwards, and folding it over. Rotate the bowl 90°, add another ¼ of the chocolate chips and cherries, and repeat until all the chips and cherries are incorporated. Gather the dough into a rough ball and place it seam-side down. Cover and rest for 20 minutes. Repeat the stretch-and-fold process 3 more times, allowing the dough to rest 20 minutes between each fold.½ cup (85 grams) semi-sweet chocolate chips, ½ cup (80 grams) dried cherries
- Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. The rise time can vary anywhere from 4-12 hours (or longer) depending on your kitchen temperature and starter strength. (Tip: You can transfer the dough to a straight-sided container and mark the dough’s starting level to track its progress.)
- Gently turn the dough out onto a floured surface and stretch it into a rectangle. Fold both long sides toward the center like you're folding a letter, then fold the short sides inward, and flip the dough seam-side down. Use your hands or a bench scraper to gently shape it into a round ball. Cover and let it rest for 15 minutes.
- Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
- Generously dust your proofing basket with rice flour, then transfer the dough seam-side up into the basket. If needed, pinch the seam to seal it. Cover the dough and refrigerate overnight (12-16 hours) to cold proof.Rice flour
- Place a lidded Dutch oven inside your oven and preheat to 450℉. Let the Dutch oven heat for an extra 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a piece of parchment paper. Score the top as desired with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam. Use the parchment paper to transfer the dough into the hot Dutch oven. Cover immediately with the lid to trap the steam inside.2 ice cubes
- Bake at 450℉ for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes, if needed, to achieve your desired crust color.
- Allow the bread cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Storage: Store bread at room temperature in an airtight container or bread box for up to 4 days. For longer storage, slice and freeze in a freezer-safe container for up to 3 months.
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