Ingredients
Method
- Mix sourdough starter, water, bread flour, and rye flour to build the levain. Ferment until doubled and bubbly.
- Combine bread flour, rye flour, and most of the water. Mix into a shaggy dough and rest for 30 minutes.
- Add levain, salt, and remaining water. Mix until smooth and elastic.
- Perform stretch-and-folds every hour for 2–3 hours during bulk fermentation.
- Laminate dough and evenly distribute cherries and chocolate chips. Fold gently and rest.
- Shape dough into a tight boule and place seam-side up in a floured banneton.
- Cold proof in the refrigerator for 12–14 hours.
- Preheat oven with Dutch oven to 500°F (260°C).
- Score dough and bake covered, then uncovered, until deep golden and fully baked.
- Cool completely on a wire rack before slicing.
Notes
Allow the bread to cool fully before slicing to prevent a gummy crumb. Pat cherries dry before adding to avoid excess moisture.