Chocolate/ Levain & Yeast Hybrid/ modernist/ my favorites

Chocolate Cherry Sourdough Bread in “Modernist Bread”

The chocolate cherry sourdough bread recipe is published in the New York Times article, “slicing through the myths to rethink bread.” The article reviews the new bread book, Modernist Bread, chronicling the history and science of the bread making in-depth. It addresses the key question: how do you make the best bread possible?

Do I need another bread book? I own the Modernist Cuisine at Home and have read it from cover to cover. Furthermore, I thoroughly enjoy the deeper explanation and useful variations the “modernist” books provide. This bread book can be useful. But it is also seriously expensive ($600), there is just no way to justify it for a home baker, isn’t there? Why not start baking one of its recipes?

I have tried over the years to make a very dark chocolate bread that tastes like a dessert. Nothing like having a decadent chocolate dessert without the quintessential sugar being one of its ingredients. The bread I tasted at Dan Barber’s Blue Hill at Stone Barns, shown below, has fed my fascination in a chocolate sourdough bread. But nothing I tried (black bread or chocolate cherry rolls) came close to that incredible balance of taste, sweetness, texture and color. Overtime, that effort has been relegated to the back burner, until now.

I stayed true to the “modernist” chocolate cherry sourdough bread recipe and followed the process as closely as I could, especially in my first attempt. The bread was everything I’ve expected, and better. Made one loaf, tasted one or two slices, and I gave away the rest of the loaf to my daughter. I wouldn’t have given it to anyone else. Somehow, this chocolate bread has not left the realm of my bread imagination and memory; it was that good.

This chocolate cherry sourdough bread earns a place on your holiday dessert table. What is different about this bread as compared to most sourdough breads I make?

  • The use of yeast as leavener, in conjunction to the basic one-stage sourdough starter.
  • Sourdough starter is in excess of 100% of flour weight, a large amount of sour culture where lactic-acid-producing bacteria or LAB dominates.
  • Hydration is about 89%, considering the high percentage of 100% hydration sourdough starter used. However, the dough was quite manageable.
  • A copious amount of cherries and chocolate chips are added at the second fold, making the bread a delectable celebration dessert/bread.
  • High degree of gluten development is desired.
  • A cold ferment in the refrigerator for 14 to 16 hours is an option. Or proof at about 55 degrees until the dough has increased in size.
  • Cold dough is brought to room temperature in a cold cast-iron Dutch oven. (This reminds me of Westphalian Pumpernickel and Icelandic hot-spring bread that cook low and slow, in sealed pans. The slowly rising internal temperature creates the ideal conditions for the amylase enzymes to transform starches into sugars and the bread carries a slightly molasses notes.) Then bake in the 500°F oven for a total of 43 minutes.
  • The final bread has a subtle sweetness, produced by the enzyme activity and as the sugars caramelize during baking. Meanwhile, there is no sugar at all on the ingredient list.

The addition of yeast, the high percentage of sourdough starter, the cold-temperature proofing and the use of a cold Dutch oven are measures bakers often use to manipulate the yeast, enzyme and LAB balance. They work wonderfully well here to create the complex flavor profile of this bread. This recipe is reminding me what I’ve read in the bread-baking books and the true notion that “baking is biochemistry.” Indeed!

 

The chocolate bread at Blue Hill

The loaf baked from a “Modernist Bread” recipe

The sweetness of  the chocolate sourdough bread is evident. “Baking is biochemistry.”

 

 

Chocolate Cherry Sourdough Bread

Serves: 8-10

Ingredients

  • 1 heaped teaspoon/8 grams instant dry yeast
  • ¾ cup/185 grams warm water
  • 1 cup plus 1 tablespoon/230 grams liquid sourdough starter (see recipe)
  • 1 ⅔ cups/225 grams bread flour, plus extra for dusting
  • ¼ cup/30 grams cocoa powder
  • 1 tablespoon/15 grams espresso or very strongly brewed coffee
  • 1 ⅛ teaspoon/7 grams fine salt
  • Canola oil (or other neutral oil), for greasing
  • 1 cup/160 grams dark chocolate chips
  • 1 generous cup/160 grams dried cherries

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

Notes

Adapted from The New York Times

Thermoworks Specials

ThermoWorks Thermapen Mk4 Backlit

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24 Comments

  • Reply
    73V
    May 8, 2018 at 4:40 pm

    Just made some of this choc and cherry bread and it was absolutly stunning, everyone was totally blown away, best bread I have ever made. Didn’t have a Dutch oven so used a Romertopf, still damned good. Thanks for posting. Going to try the San Joaquin Sourdough next, looks good.

    • Reply
      Shirley@EverOpenSauce
      May 8, 2018 at 4:52 pm

      I’m delighted to hear about your stunning results. I have made this bread many times and it has never failed to impress my friends and family for its remarkable taste and that sugar is not a dough ingredient. Thanks for commenting. Good luck on the San Joaquin, another stunner!

  • Reply
    Robert
    November 1, 2018 at 2:57 pm

    Your formula calls for 50 times as much dry yeast as the original Modernist Bread formula. Is that intentional?

  • Reply
    Shirley@EverOpenSauce
    November 1, 2018 at 4:15 pm

    1 teaspoon and 4% of flour weight seems standard to most bread recipes.

    • Reply
      Shirley@EverOpenSauce
      November 5, 2018 at 3:53 pm

      Correction in the cheat sheet: 1 teaspoon of yeast is roughly 2% (not 4%) of flour weight for this bread, counting the amount of flour in the liquid starter. The starter should be included in the calculation in view of its high amount, over 100%, when 20% is the norm for most breads.On the other hand, I don’t know whether it’s truly a bread or a cake.

      • Reply
        Mary Ellen
        January 13, 2022 at 7:40 pm

        So are we supposed to use 1 tsp of yeast or 8 grams? I weigh ingredients, however, 1 tsp is roughly half 8 grams. 8 grams is 2 tsp. for me.

        • Reply
          Shirley@EverOpenSauce
          January 14, 2022 at 10:30 am

          1 teaspoon of yeast is 4 grams. I’d use a heaping teaspoon, but less than 2 teaspoons.

  • Reply
    Robert
    November 1, 2018 at 6:18 pm

    I’m just trying to point out that the Modernist Bread recipe calls for 1/8 of a teaspoon, and that is for people who don’t use a scale. It’s actually .16 grams. A yeast bread recipe typically has 1% yeast by baker’s percentage. But this is a sourdough recipe, and one that calls for 5x the typical 20% baker’s percentage because the chefs at Modernist Bread wanted a more tangy flavor. So I’m not sure you are doing your readers a favor by using 50 times as much yeast as the recipe calls for.

    • Reply
      Shirley@EverOpenSauce
      November 5, 2018 at 12:11 pm

      It does look like there is a lot of yeast. However, I’ve baked this bread with 1 teaspoon of yeast with good results. Less yeast will leave the bread flatter. Too much, the dough may collapse. Next time, I’ll reduce the yeast amount and see. There are a lot of reactions between acidic and alkaline compounds producing CO2 in this bread. Finding the sweet spot is always a challenge.

  • Reply
    Mary Lou
    February 26, 2019 at 2:31 pm

    Any suggestions for how to better incorporate the chips and dried cherries? Mine never incorporated into the dough very well, so when I baked the bread, the chips/cherries that were stuck to the outside basically came out charred black/burnt 😮 Should I have coated them in flour first? Wish I could attach a picture or two.

    • Reply
      Shirley@EverOpenSauce
      February 26, 2019 at 6:50 pm

      I know exactly what you mean. I’ve baked this bread a few more times since I last posted and encountered the same issue. I’d reduce the amount of chocolate chips to the extent that the dough can reasonably absorb. Then work the chocolate inside the dough as much as you can, be careful not deflating the bubbles. Happy baking!

    • Reply
      Mary Ellen
      January 13, 2022 at 7:42 pm

      My bottom was black as well. Not burned exactly. There is a bakery here near St. Louis that makes this bread and there are NO chocolate chips or cherries on the outside. Its bizarre! I wonder if perhaps to solve this problem is to mix them in right before you shape it? Try to get them all in the middle perhaps?
      In regards to burning, I bake mine at 450 degrees. So that could be why mine wasn’t so burned.

      • Reply
        Shirley@EverOpenSauce
        January 14, 2022 at 10:19 am

        All good ideas. We operate in different location and oven, feel free to adapt to make it work for you.

  • Reply
    cindyblakeslee
    September 2, 2019 at 10:49 am

    Is this recipe for dried tart cherries or sweet cherrie?

  • Reply
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  • Reply
    Leslie Gross
    June 8, 2020 at 4:03 pm

    I just made this and it is fantastic. Quite an involved project and I thought I’d burned it, but it is perfection!

  • Reply
    Millie
    August 24, 2020 at 5:57 pm

    Do you have to soak the the cherries first?

    • Reply
      Shirley@EverOpenSauce
      August 25, 2020 at 11:26 am

      That’s optional. I’ve done both depending on the moisture level of the cherries. Be mindful of the hydration level of the dough when you soak the cherries. Other than that, It’s fun to soak cherries in a little bit of kirsch!

  • Reply
    Rudy
    October 15, 2020 at 5:36 pm

    I make this bread all the time. Everyone loves it! I don’t add the cherries but add a few more chocolate chips. I also use dark cocoa powder. I add the chips as I add the flour and it works perfectly for getting the chips mixed uniformly into the dough. I also never put it in the refrigerator. I bake it the same day as I put it together. So easy!

    • Reply
      Shirley@EverOpenSauce
      October 18, 2020 at 1:38 pm

      The talk of this bread makes me want to bake one now, and without the cherries. They tend to pop out if you don’t tuck them in the dough tightly. Furthermore, this is such a rich bread. Cherries are like the extra icing on the cake.

  • Reply
    Martin
    April 1, 2021 at 9:24 am

    I have used prunes (preferably Argan or other soft prune) in this recipe. I am thinking of soaking the prunes in brandy next time.

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