You’ll love this bread for its complex flavor profile and artisanal appeal. The tart cherries add brightness and chew, while the dark chocolate melts into the crust and crumb, creating rich, bittersweet pockets. The natural sourdough fermentation brings a satisfying tang and structure to the loaf. Whether enjoyed toasted with butter or paired with soft cheeses and fruit, Black Forest Sourdough is a beautiful and unexpected way to elevate your bread-baking routine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Active sourdough starter
Bread flour
Whole wheat flour (optional, for depth)
Water
Salt
Dried tart cherries
Dark chocolate chunks or chips
Optional: cocoa powder for a chocolate-enhanced dough
Directions
In a large bowl, mix the sourdough starter, water, and flours until combined into a shaggy dough. Let rest for 30 minutes (autolyse).
Add salt and incorporate into the dough with wet hands.
Perform stretch and folds every 30 minutes for the next 2 hours.
After the first fold or two, gently fold in the dried cherries and dark chocolate. Be careful not to overwork the dough.
Cover and let the dough bulk ferment at room temperature until roughly doubled in size (4–6 hours depending on temperature).
Turn the dough out onto a floured surface, shape it into a round or oval loaf, and place into a floured proofing basket.
Cover and refrigerate overnight (8–12 hours) for cold proofing.
Preheat your oven to 475°F (245°C) with a Dutch oven inside.
Transfer the dough onto parchment paper, score the top, and place into the hot Dutch oven.
Bake covered for 20 minutes, then uncovered for 20–25 more, until the crust is deeply golden.
Cool on a wire rack for at least 1 hour before slicing.
Servings and timing
This recipe yields 1 large loaf (8–10 slices). Preparation time: 30 minutes (active) Bulk fermentation: 4–6 hours Cold proof: 8–12 hours Bake time: 45 minutes Total time: approximately 14–18 hours (mostly inactive)
Variations
Nutty version: Add chopped toasted hazelnuts or walnuts for added crunch.
Extra chocolatey: Mix cocoa powder into the dough for a rich, darker loaf.
Cranberry swap: Substitute dried cherries with dried cranberries if needed.
Boozy boost: Soak cherries in kirsch before adding to the dough.
Sweet crust: Brush the top with a light sugar glaze post-bake for a subtle dessert-like finish.
Storage/Reheating
Store the bread wrapped in a clean kitchen towel or in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze the loaf in a zip-top bag for up to 2 months. Reheat slices in a toaster or oven at 350°F for 5–7 minutes to refresh the crust and warm the chocolate.
FAQs
Can I use chocolate chips instead of chunks?
Yes, both work well—chips melt a bit more uniformly, while chunks give you bigger chocolate bites.
Do I need to soak the dried cherries?
Not required, but soaking can plump them up and prevent them from pulling moisture from the dough.
What type of chocolate should I use?
Dark chocolate (around 60–70% cocoa) provides the best balance against the sourdough’s tang.
Can I skip the overnight proof?
You can do a same-day bake with a 1–2 hour final proof, but cold proofing enhances flavor and texture.
Will the chocolate burn during baking?
Chocolate inside the loaf will melt nicely; exposed pieces on the surface may caramelize but shouldn’t burn.
Can I use all-purpose flour?
You can substitute some bread flour with all-purpose, but the structure may be slightly softer.
Can I add sugar to the dough?
It’s not necessary, but a small amount of sugar or honey can round out the flavor.
How do I know when the bread is done?
Tap the bottom of the loaf—it should sound hollow. Internal temperature should be around 200–210°F.
What’s the best way to slice this bread?
Use a serrated knife and let it cool fully before slicing to avoid smearing the melted chocolate.
Can I use fresh cherries?
Fresh cherries have too much moisture and will affect the dough’s structure. Stick with dried for best results.
Conclusion
Black Forest Sourdough Bread is a unique and flavorful take on artisan bread that brings together tangy, sweet, and rich elements in every slice. With its chewy cherries, pools of melted chocolate, and beautifully crisp crust, this loaf is a standout addition to your sourdough rotation. Serve it for breakfast, with cheese, or as a luxurious afternoon snack—it’s bold, delicious, and unforgettable.
Black Forest Sourdough Bread is an artisanal loaf that combines the tangy complexity of sourdough with the richness of dark chocolate and the tart sweetness of dried cherries. Inspired by the classic Black Forest dessert, this bread is ideal for breakfast, snacking, or pairing with cheese.
Author:Catherine
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:14–18 hours
Yield:1 loaf (8–10 slices)
Category:Bread
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
1/2 cup active sourdough starter (100% hydration)
3 1/2 cups bread flour
1/2 cup whole wheat flour (optional)
1 1/4 cups water
1 1/2 teaspoons salt
1/2 cup dried tart cherries
1/2 cup dark chocolate chunks or chips
Optional: 2 tablespoons cocoa powder for a chocolate-enhanced dough
Instructions
In a large bowl, mix sourdough starter, water, bread flour, and whole wheat flour until a shaggy dough forms. Let rest for 30 minutes (autolyse).
Sprinkle salt over the dough and incorporate using wet hands.
Perform a series of stretch and folds every 30 minutes over 2 hours.
After the first or second fold, gently incorporate the dried cherries and chocolate chunks into the dough.
Cover and let the dough bulk ferment at room temperature until doubled in size (4–6 hours depending on ambient temperature).
Turn the dough out onto a floured surface, shape it into a boule or batard, and place it into a floured proofing basket.
Cover and refrigerate overnight (8–12 hours) for cold proofing.
Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Transfer the dough onto parchment paper, score the top, and place into the hot Dutch oven.
Bake covered for 20 minutes, then uncover and bake an additional 20–25 minutes, until the crust is deep golden brown.
Cool on a wire rack for at least 1 hour before slicing.
Notes
Add 1/2 cup chopped toasted walnuts or hazelnuts for extra texture.Mix 2 tablespoons cocoa powder into the dough for a more chocolate-forward flavor.Substitute dried cherries with cranberries if needed.Soak cherries in kirsch for a boozy boost before adding to dough.Brush the cooled crust with sugar glaze for a dessert-like finish.
