Myhrvold chocolate-cherry sourdough
It was from a $600 cookbook. It was featured in the New York Times. Sounded good. Didn't work out as planned.
Of course, after I plunged into the recipe, I discovered that I should have read it first. I was hobbled by an aging oven and lack of equipment. Oven's top element shorted out and oven is too old to get a replacement. Oven does not go over 360 F. Recipe wanted 500 F. Recipe wanted a banneton; don't have. Recipe wanted me to bake in a dutch oven; I have one, but only one, and I needed to make two loaves (one for home, one to take to my zen center). So I improvised wildly and ended up with dense loaves that are so strongly chocolate (and coffee and sourdough) that I I do not like them.
It may also have been a mistake to use dark chocolate chocolate chips.
Recipe was an interesting combination of techniques: pannetone, retarding in refrigerator, baking in dutch oven a la no-knead bread. I think it might have worked if done exactly as required, but it certainly did not degrade gracefully.
But other people like the bread. A friend said the preponderance of dried cherries reminds him of fruitcake.
Would be interested to hear if other people succeeded with this recipe and how it turned out. I think it might have been intended to be chocolate panettone.