Gentil Rosso Chocolate & Cherry Bread

With the last cherries of the season, I made an irresistible Chocolate Bread that combines the bold flavor of dark chocolate with the tart flavor of cherries, perfect for breakfast or as a snack.

• 300 g Type “2” flour
• 225 g Water
• 60 g Licoli (liquid cultured sourdough)
• 15 g Raw Cocoa Powder
• 150 g Cherries
• 25 g Dark cocoa drops
• 6 g Whole salt.

1st Step Autolysis:

Mix the flour and cocoa powder in a bowl (photo 1)

Pour 200 g of water (in summer use cold water)

Knead for about 3 minutes.

The dough should be lumpy and not fully formed. (Photo 2)

Cover the bowl and let it rest for at least 60 minutes at room temperature.

2nd Step

After 60 minutes, add the sourdough starter and knead for about 4 minutes, cover and leave to rest for an hour.

3rd Step

Dissolve the salt in the remaining water, pour it into the dough and continue kneading for another 5 minutes.

Cover and let the dough rest for 60 minutes, after which it will be necessary to fold it again in a bowl, cover and let it rest.

4th Lamination Step

Turn the dough out onto a work surface and spread it out with your hands to form a thin, rectangular sheet. (Photo 3)

Sprinkle the pitted cherries and cocoa chips (photo 4) and continue with a simple 4-fold fold (photos 4 – 6 – 7 – 8). Return the dough to the bowl and let it rest for 15 minutes.

5th Forming Step

Turn the dough out onto the work surface, shape it into a loaf (photo 9), and dust a proofing basket with plenty of flour. Place the dough inside and let it rest for 20 minutes (photo 10).

6th Maturation Step

Cover the basket and place it in the refrigerator for 12 hours.

7th Cooking Step

Preheat the oven to 240°C (450°F) with a small pan of water on the bottom and the baking tray already inside.

Once the temperature is reached, pour half a glass of water into the saucepan to create steam in the oven.

Remove the dough from the fridge, make a sharp cut (photo 11) and bake for 20 minutes.

Lower the temperature to 200°, remove the pan and cook like this for 15 minutes.

Lower the heat to 180°C again for 10 minutes.

When the bread is well cooked, it will sound hollow when knocking at the base.

Remove from the oven and let it cool on a wire rack so it can dry thoroughly. (photo 12)