Chocolate Sourdough with Dried Cherries
My husband and his friends were having a peach sour beer tasting party and he asked me to bake something that could pair well with those beers. I considered baking something peachy, but peach season is not quite in full swing yet, so the ones available at the farmers' markets are still a bit too pricey and not quite at their best.
I decided to bake him a chocolate sourdough bread. I used the formula found on the SFBI website, but I think there's a similar formula in "Advanced Bread and Pastry". It's a hybrid bread using both a levain and instant dry yeast which worked out well for me since my starter is acting lazy and won't raise bread sufficiently right now. (See this thread about it: http://www.thefreshloaf.com/node/38563/not-enough-yeast-starter).
The recipe called for chocolate chips, but I used chopped chocolate instead. Chopped chocolate had the added benefit of staying soft even after the bread cooled off. It's easier to slice when a hard chocolate chip isn't tearing through the crumb. I added 27% dried sour cherries which along with the chocolate gave me an add-in percentage of 20%. The dough is low hydration (64%) so it's easy to handle.
Others (elsewhere on the 'net, not on TFL) that have made this bread mentioned that it was not sweet at all. So I was taken by surprise that it was sweeter than I expected. Maybe other people expected something like a chocolate cake? Well, in that case I can understand the bread was not sweet when compared to cake. I expected less sweet and felt it was more sweet. It's all about expections.
Perceived levels of sweetness aside, I would not call the bread overly sweet. The honey played very nicely with the Dutch-processed cocoa. I didn't detect any tang from the levain. Overall, the flavor of the bread was very well-rounded. The smokey bitterness of the cocoa and the bright tartness of the cherries paired perfectly with all those sour beers.