Sourdough Chocolate Cherry Swirl Bread

Sourdough Chocolate Cherry Swirl Bread ingredients

• 100 g Active Sourdough Starter
• 180 g Whole Milk (warm, 90-95°F / 32-35°C)
• 50 g Granulated Sugar
• 50 g Unsalted Butter (melted, cooled)
• 1 Large Egg
• 400 g Bread Flour
• 8 g Fine Sea Salt
• 100 g Dark Chocolate Chips
• 75 g Dried Cherries (chopped)
• 1 tsp Orange Zest

Watch how to make Sourdough Chocolate Cherry Swirl Bread

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Chocolate Cherry Swirl Bread

1. **Combine Wet Ingredients:** In a large bowl, whisk together 100g active sourdough starter, 180g warm whole milk, 50g granulated sugar, 50g melted and cooled unsalted butter, and 1 large egg until well combined.
2. **Add Dry Ingredients:** Add 400g bread flour and 8g fine sea salt to the wet ingredients. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains. If using a stand mixer, attach the dough hook.
3. **Knead the Dough:** Turn the dough out onto a lightly floured surface or continue to knead in the stand mixer on medium-low speed for 8-10 minutes. Knead until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing).
4. **First Bulk Fermentation:** Lightly grease a clean bowl and transfer the dough to it. Cover with plastic wrap or a damp cloth. Let the dough bulk ferment at room temperature (70-75°F / 21-24°C) for 6-8 hours, or until it has nearly doubled in size.
5. **Prepare the Filling:** While the dough is fermenting, combine 100g dark chocolate chips, 75g chopped dried cherries, and 1 tsp orange zest in a small bowl. Toss gently to combine and set aside.
6. **Shape the Dough:** Lightly flour your work surface. Gently turn the fermented dough out onto the surface. Roll the dough into a large rectangle, approximately 12x18 inches (30x45 cm), maintaining an even thickness.
7. **Add the Filling and Roll:** Evenly sprinkle the chocolate-cherry filling over the entire surface of the rolled-out dough, leaving about a 1-inch border on one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
8. **Prepare for Second Proof:** Pinch the seam of the log closed to seal. Carefully transfer the rolled dough seam-side down into a lightly greased standard 9x5-inch (23x13 cm) loaf pan. Cover the loaf pan loosely with plastic wrap.
9. **Second Proof (Warm Environment):** Let the loaf proof at room temperature for 2-4 hours, or until it has risen to about 1 inch above the rim of the pan. Alternatively, for a deeper flavor, cold proof in the refrigerator for 8-12 hours.
10. **Preheat Oven and Bake:** Preheat your oven to 375°F (190°C) with a rack in the middle position. Once the oven is preheated, remove the plastic wrap from the loaf pan and bake for 40-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
11. **Cool Completely:** Remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely. Allow the bread to cool for at least 1-2 hours before slicing to ensure it sets properly and is not gummy inside.

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