Cherry Chocolate Sourdough Bread
A semi-sweet sourdough loaf made with Olipop Vintage Cola and loaded with Fruit Riot x Olipop Candy Crunch Cherries and dark chocolate chips. The cola adds subtle caramel depth to the crumb while the cherry-chocolate combination makes this an unforgettable artisan bread.
Servings: 1 loaf
Equipment
- mixing bowl
- Dutch oven or two loaf pans
- Banneton or lined bowl
- Rice flour for dusting
- Parchment paper
- Lame or sharp knife for scoring
- Wire cooling rack
Ingredients
Dough
- 500 g bread flour
- 350 g Olipop Vintage Cola room temperature and flat (reserve remaining in can)
- 100 g active sourdough starter
- 10 g salt
Inclusions
- 8 oz Fruit Riot x Olipop Candy Crunch Cherries quartered (1 bag)
- 1/2 cup mini dark chocolate chips
Instructions
Autolyse
- Combine the sourdough starter and 350g of flat, room temperature Olipop Vintage Cola in a large mixing bowl. Add the bread flour and mix until no dry flour remains. Cover and rest for 1 hour.
Add Salt
- Sprinkle the salt over the dough. Pour the remaining Olipop from the can over the salt. Dimple the salt and liquid into the dough, then knead for a few minutes until fully incorporated.
Stretch and Folds
- Rest the dough for 30 minutes. Perform 4 sets of stretch and folds, spaced 30 minutes apart.
Bulk Fermentation
- Allow the dough to bulk ferment at room temperature for approximately 8 hours. Watch the dough, not the clock. The dough is ready when it is no longer sticky, pulls away from the sides of the bowl, has a domed top, and shows visible bubbles.
Add Inclusions
- Turn the dough out and gently spread it into a rectangle. Scatter a layer of quartered cherries across the surface. Fold the dough like an envelope. Add more cherries and the dark chocolate chips on top, then roll the dough up to incorporate.
Shape
- Tuck the edges of the dough underneath to form a round. Let it rest for 15 minutes. Flip the dough into a banneton dusted generously with rice flour. Let it rest for 10 minutes, then stitch the bottom closed.
Cold Retard
- Cover the banneton and refrigerate for 8 to 12 hours.
Bake
- Preheat your oven to 450°F with the Dutch oven inside for at least 30 minutes. Flip the dough onto a piece of parchment paper, score as desired, and carefully lower it into the hot Dutch oven. Bake covered for 40 minutes. Remove the lid and bake for an additional 10 to 15 minutes until deep golden brown.
Cool
- Remove the loaf from the Dutch oven and place on a wire cooling rack. Allow to cool for at least 2 hours before slicing.
Notes
The Olipop must be room temperature. I have used a can that is room temperature without letting it go flat and it does fine. Optimal is letting it sit opened to let some of the carbonation die down.
Watch the dough, not the clock during bulk fermentation. Timing will vary depending on your environment and starter strength.
You can substitute different Olipop flavors like Root Beer or Cream Soda for a different flavor profile.
White chocolate chips can be used in place of dark chocolate for a sweeter variation.
For more cherry flavor, add a handful of dried cherries along with the Fruit Riot cherries.
Adding a tablespoon or two of sugar will make a sweeter loaf but may affect fermentation timing.
This bread makes exceptional French toast the next day.
This is a semi-sweet loaf. The sweetness is subtle and balanced, not like a dessert bread.
