Simple and Delicious Chocolate Cranberry Sourdough Bread
If you’re a fan of sourdough bread, you’re going to love Chocolate Cranberry Sourdough Bread! This sweet and tangy loaf combines the rich, bittersweet flavor of dark chocolate with the sweetness of white chocolate and the tart burst of dried cranberries. Whether you’re a seasoned sourdough baker or new to the craft, this recipe will elevate your baking skills and wow anyone who takes a bite.
In this post, we’ll explore the benefits of baking with sourdough, the health perks of cranberries and dark chocolate, and walk you through the steps to create this delightful bread. Let’s get started!
Why You’ll Love This Bread
The natural fermentation of sourdough develops deep flavors that perfectly complement both the bitter notes of dark chocolate and the sweet-tart burst of cranberries. The long fermentation process also helps break down the flour’s complex carbohydrates, making this bread more digestible while enhancing the availability of nutrients.
Why Sourdough?
Sourdough bread has been around for centuries, known for its unique flavor and health benefits. Unlike bread made with commercial yeast, sourdough uses a natural fermentation process that enhances the texture and taste of the bread, while also offering nutritional advantages. Below are some of the benefits of baking with sourdough:
Health Benefits of Sourdough
- Improved Digestibility: The natural fermentation process involved in making sourdough bread helps break down gluten and other complex carbohydrates, making it easier to digest compared to regular bread. This process initiates the breakdown of proteins, which can be particularly beneficial for individuals with mild gluten sensitivities.
- Lower Glycemic Index: Sourdough’s acidic nature can slow down the digestion of starch, resulting in a more gradual rise in blood sugar. This makes it a better option for those who need to manage their blood sugar levels.
- Enhanced Nutrient Absorption: Sourdough fermentation increases the bioavailability of important minerals like calcium, magnesium, and zinc. This means your body can absorb these nutrients more effectively when eating sourdough bread.
The Power of Cranberries and Chocolate
The addition of cranberries and dark chocolate to sourdough bread not only introduces new flavors but also brings added health benefits.
- Cranberries: According to WebMD, these tart berries are packed with antioxidants, vitamin C, and fiber. They’ve been shown to improve digestion, boost immunity, and may help reduce the risk of urinary tract infections.
- Dark Chocolate: Dark chocolate, especially varieties with a high cocoa content, is rich in antioxidants, particularly flavonoids. These compounds have been linked to improved heart health, better brain function, and reduced inflammation.
Together, these ingredients create a loaf that’s not only delicious but also packed with nutrients.
What You’ll Need to Make Chocolate Cranberry Sourdough Bread
Before diving into the recipe, gather the necessary ingredients and tools.
Equipment:
- Measuring cups and spoons (or a kitchen scale for more accuracy)
- Large mixing bowl
- Dough scraper
- Banneton (proofing basket) or a clean bowl with a tea towel
- Dutch oven
- Parchment paper or silicone baking mat
Ingredients:
- 1/4 cup of active sourdough starter (60 g)
- 1 1/2 cups of warm water (350 g)
- 1 tablespoon of sugar (20 g)
- 1/4 cup coco powder (50 g)
- 3 1/2 cups of flour spooned into cup (450 g)
- 2 teaspoons of salt (10 g)
- ¾ cup of dried cranberries (100 g)
- 1 cup of white chocolate chips (100 g)
How to Make Chocolate Cranberry Sourdough Bread
- Activate Your Starter: Ensure your sourdough starter is active and bubbly before you begin.
- Mix the Dough: In a large bowl combine the sourdough starter, warm water, and sugar. Gradually add in the coco powder, flour and salt. Mix until the dough no longer has wet or dry spots.
- Rest: Cover your bowl with plastic wrap and rest at room temperature for 1 hour.
- Incorporate the Mix-ins: Once the dough has rested for one hour, sprinkle 1/2 of the white chocolate chips and 1/2 of the dried cranberries onto your dough. Stretch one end of the dough up and fold it over itself. Proceed to add half of the remaining white chocolate chips and dried cranberries and repeat the stretch and fold process. Sprinkle the remaining white chocolate chips and dried cranberries over your dough and stretch and fold it two more times for a total of four stretches and folds (or 1 round of stretch and folds). Don’t worry if your mix-ins aren’t mixed evenly yet, they will become more dispersed as you continue to work your dough.
- Stretch and Folds and First Rise: Perform 1 set of stretch and folds every hour for 3 hours, then allow the dough to rest in a warm spot until it’s risen by 75%.
- Shape the Dough: After the first rise, gently shape the dough into a round or oval loaf. Place it in a lightly floured banneton or a bowl lined with a tea towel. Let the dough rest for 30 minutes.
- Second Rise (Proofing): Cover the dough and let it rise for another 2-3 hours at room temperature, or you can refrigerate it overnight for a slower, cold fermentation that enhances the flavor even more.
- Preheat the Oven: If using a Dutch oven, place it in your oven and preheat to 450°F (232°C) for at least 30 minutes.
- Score and Bake: Once the dough has finished proofing, turn it out onto a piece of parchment paper or silicone baking mat. Use a sharp knife or bread lame to score the top of the dough (this allows the bread to expand while baking). Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep brown.
- Cool and Enjoy: Let the bread cool completely on a wire rack before slicing. This helps the crumb set and enhances the overall texture.
Tips for Making Perfect Chocolate Cranberry Sourdough Bread
- Use a Kitchen Scale: Precision matters in baking. Using a scale ensures you get the correct measurements, especially for flour and water.
- Hydration Levels: Sourdough dough tends to be sticky, but don’t be tempted to add too much extra flour. The hydration level helps create the beautiful open crumb that sourdough is known for.
- Cold Fermentation: If you have the time, refrigerate the dough overnight. This slower rise helps develop more flavor and a stronger dough structure.
Serving Suggestions
Chocolate Cranberry Sourdough Bread is incredibly versatile. You can enjoy it as-is, toasted with a pat of butter, or paired with a drizzle of honey for an extra touch of sweetness. It also makes for a decadent French toast or a delightful sandwich with a bit of brie and jam.
Whether for breakfast, dessert, or a snack, this bread will quickly become a household favorite!
FAQ’s
How long will this bread last?
Stored in an airtight container at room temperature, Chocolate Cranberry Sourdough Bread will stay fresh for 3-4 days. If you’d like to keep it longer, you can freeze it for up to 3 months.
Can I substitute different mix-ins?
Absolutely! Feel free to experiment with other dried fruits like apricots or cherries, or try different types of chocolate (like milk or white chocolate) for a sweeter variation.
Why isn’t my dough rising?
If your dough isn’t rising, the problem could be an inactive starter. Make sure your sourdough starter is well-fed and bubbly before mixing it into the dough. Also, keep in mind that sourdough requires a warm environment to rise—if it’s too cold, the dough will take longer to ferment.
Will the chocolate completely melt during baking?
No, using high-quality dark chocolate chunks (70% cocoa or higher) will ensure they maintain their shape while baking. They will soften but won’t completely melt, creating perfect pockets of chocolate throughout the bread.
Can I use fresh cranberries instead of dried?
No, fresh cranberries contain too much moisture and can affect the dough structure. Stick to dried cranberries, preferably soaked and patted dry, for the best results.
Why is my dough sticky after adding the mix-ins?
This is normal – both chocolate and cranberries can add moisture to the dough. Use a light dusting of flour during shaping, and make sure your hands and work surface are well-floured.
Can I skip the overnight refrigeration?
The cold fermentation is crucial for developing flavor and creating a more manageable dough. While you can technically skip it, the results won’t be as good.
How do I prevent the bottom from burning?
Place a baking sheet on the rack below your Dutch oven to deflect direct heat, or double up your parchment paper.
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Baking Chocolate Cranberry Sourdough Bread is a rewarding experience that combines creativity and skill. The result is a rich, flavorful loaf that will impress your friends, family, and most importantly, yourself! Happy baking!
Chocolate Cranberry Sourdough Bread
Equipment
- Measuring cups and spoons (or a kitchen scale for more accuracy)
- Large Mixing Bowl
- Dough scraper
- Banneton (proofing basket) or a clean bowl with a tea towel
- Dutch Oven
- Parchment Paper or Silicone Baking Mat
Ingredients
- 1/4 cup of active sourdough starter 60 g
- 1 1/2 cups of warm water 350 g
- 1 tablespoon of sugar 20 g
- 1/4 cup coco powder 50 g
- 3 1/2 cups of flour spooned into cup 450 g
- 2 teaspoons of salt 10 g
- ¾ cup of dried cranberries 100 g
- 1 cup of white chocolate chips 100 g
Instructions
- Activate Your Starter: Ensure your sourdough starter is active and bubbly before you begin.
- Mix the Dough: In a large bowl combine the sourdough starter, warm water, and sugar. Gradually add in the coco powder, flour and salt. Mix until the dough no longer has wet or dry spots.
- Rest: Cover your bowl with plastic wrap and rest at room temperature for 1 hour.
- Incorporate the Mix-ins: Once the dough has rested for one hour, sprinkle 1/2 of the white chocolate chips and 1/2 of the dried cranberries onto your dough. Stretch one end of the dough up and fold it over itself. Proceed to add half of the remaining white chocolate chips and dried cranberries and repeat the stretch and fold process. Sprinkle the remaining white chocolate chips and dried cranberries over your dough and stretch and fold it two more times for a total of four stretches and folds (or 1 round of stretch and folds). Don’t worry if your mix-ins aren’t mixed evenly yet, they will become more dispersed as you continue to work your dough.
- Stretch and Folds and First Rise: Perform 1 set of stretch and folds every hour for 3 hours, then allow the dough to rest in a warm spot until it’s risen by 75%.
- Shape the Dough: After the first rise, gently shape the dough into a round or oval loaf. Place it in a lightly floured banneton or a bowl lined with a tea towel. Let the dough rest for 30 minutes.
- Second Rise (Proofing): Cover the dough and let it rise for another 2-3 hours at room temperature, or you can refrigerate it overnight for a slower, cold fermentation that enhances the flavor even more.
- Preheat the Oven: If using a Dutch oven, place it in your oven and preheat to 450°F (232°C) for at least 30 minutes.
- Score and Bake: Once the dough has finished proofing, turn it out onto a piece of parchment paper or silicone baking mat. Use a sharp knife or bread lame to score the top of the dough (this allows the bread to expand while baking). Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is deep brown.
- Cool and Enjoy: Let the bread cool completely on a wire rack before slicing. This helps the crumb set and enhances the overall texture.
