Christmas Chocolate Chunk Cherry Chacon
Yes, it is a 5 C alliteration Holiday bread inspired by trailrunner’s chocolate cherry bread posted earlier this week found here Chocolate sourdough enhanced bread 
Sometimes Lucy sees a post on TFL and just has to move her version of it to the top of the bake list – and this was one of those times.
Lucy cit the recipe in half, used weights instead of volume, used white whole wheat for about a third of the flour putting it all in the levain and poolish, used yeast water and a small 50 g pinch of ADY poolish for the leaven, Used the dried cherry re-hydration for part of liquid, increased the butter and chocolate chunk a bit, did an 18 hour retard of the shaped dough and formed it into a chacon to complete the special effects for Holidays.
Other than that, it was very close to trailrunner’s inspiration. We love the chocolate and cherry combination and it made for a fine looking and working dough. We used the KA mixer with dough hook, for the time in ages, to do the 10 minutes of kneading and then followed that with 3 stets of stretch and folds to get the gluten developed.
Part of the dough was then shaped into a knotted roll which was surrounded by 8 balls of 2 different sizes to make the design for the chacon. The rest of the dough was formed into an oval bialy to place over the design in the oval basket.
The dough spent an hour in the heating pad before going into the fridge for a 18 hour retard. While in the fridge the dough did absolutely nothing so, we took it out in the morning and put it on the heating pad for 7 hours to see if it would get to 85% proof. It never really did much so we baked it off.
Sure enough the chacon bloomed and cracked where we thought it would and it turned out OK looking on the outside. It sure smelled great baking its way to 205 F on the inside. Can't wait to cut into it and give it a taste. Well, it tastes great......the chocolate and cherries go so well together. The crumb is soft moist and more open than we thought it would be too. This is what Lucy calls a desert bread. Toasted with butter is about as good as it gets! It is a fine Holiday bread for sure.
Thanks trailrunner for the inspiration and your beautiful post of this bread.
Cherry Chocolate Chunk French toast breakfast at dabrownman's per Ian's recommendation.
Yeast Water Build
Pinch of ADY
White Whole Wheat
Yeast Water & Pinch of ADY Poolish
Levain % of Total
Total Dough Flour
Cherry Re-hydration 100, Water 107
Dough Hydration w/o starter
Tot. Hydration w/ Starter
YW 100, Cherry Water 100, & Water
Total Hydration with Adds
Add - Ins