This is very loosely based on the recipe from Modernist Cuisine. I found myself searching for variations and I was pleasantly surprised to find a few solid contenders, including a great looking Chocolate Sourdough Noir on the Clever Carrot website. One of the websites copied Modernists recipe, almost getting it right except for one pretty major goof. Instead of 1/8 tsp of active dry yeast, the writer listed 8 grams - a heaping tsp. And dummy that I am, that was the recipe I used. I recently purchased a block of fresh yeast, so any recipe that calls for dry yeast I just convert the amount to compensate. Imagine, if you will, what my kitchen smelled like when I added approximately 20 grams of fresh yeast to the mix!! 🤣 I was mortally afraid I had screwed the pooch - but much to my amazement the bread came out just fantastic!!
Ingredients:
• .39 grams instant dry yeast
• 185 grams warm water
• 230 grams liquid sourdough starter
• 10 grams diastatic malt powder
• 200 grams bread flour - General Mills All-Trumps High-Gluten Flour
• 40 grams Organic Spelt flour
• 30 grams Hershey's sp. dark cocoa powder
• 15 grams espresso
• 7 grams fine salt
• 80 grams dark chocolate chips
• 80 grams Nestle espresso chips
• 160 grams canned tart cherries
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Wow does that ever look decadent. I made a chocolate cherry hazelnut sourdough loaf this past February and it was delicious. I bet your loaf tastes amazing as well.
Benny
Thanks a bunch Benny. I'm really enjoying my new found obsession. It took me a minute to really get rolling while I developed my starter(s). The specialty loaves are fun, but I get the most satisfaction from the rustic country type of bread. Fresh bread and strong coffee in the morning. That's living!!!✨
Beautiful bake. I bet this must taste amazing as well.
Thanks!!! Tastes even better than it looks. Definitely a dessert bread.