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This cherry chocolate sourdough bread recipe combines rich cocoa, juicy fresh cherries, and melty chocolate chips to create a decadent artisan sourdough loaf. With step-by-step instructions, you’ll learn how to make a soft and airy sourdough bread with a crisp crust and pockets of sweet-tart cherries and chocolate in every bite.

Perfect for breakfast, a special dessert, or to share with friends and family, this homemade sourdough bread is a bakery-quality treat you can make right in your own kitchen.

A loaf of cherry chocolate sourdough bread is cut in half in the background while two slices of the bread sit in the foreground.

With cherry season in full swing, I had an overabundance of cherries, and my kids could only eat so many. I had been mulling over the idea of making cherry chocolate bread and decided to test my recipe out while simultaneously testing several other flavor combinations (I don’t recommend it).

The one loaf that consistently came out beautifully was my cherry chocolate sourdough loaf. I knew I had a winner with this one when no one could stop eating it!

This sourdough loaf is simple to make. I’ll walk you through all the steps below! If you’re looking for other cherry desserts, I *highly* recommend this cherry cheesecake galette, which is perfect to make when company is over–it is such a crowd-pleaser!

If you’re looking for other sourdough inclusion loaves, this carrot cake sourdough bread and funfetti sourdough bread are lovely sweet breads, and this jalapeno cheddar sourdough loaf is great for grilled cheese!

Ingredients

active sourdough starter – active, bubbly starter is needed here
water – warm (not hot) filtered water is preferred
bread flour
cocoa powder – I use unsweetened cocoa powder. You can also use Dutch-processed cocoa powder.
salt
fresh cherries – Roughly chopped cherries–I’ve used fresh and frozen cherries and both have worked well for this recipe.
semi-sweet or dark chocolate chips – I prefer semi-sweet chocolate chips because of the flavor, but dark chocolate chips would work great. I’ve also used milk chocolate baking wafers, which is delicious, but they seemed to melt into the bread more than staying whole like the chocolate chips do.

A full chocolate cherry sourdough loaf sits on a wooden cutting board.

Step-By-Step Instructions

A glass mixing bowl sits on the counter with the cherry chocolate chip sourdough bread dough in it. The dough is shaggy after just being mixed together.

In a large bowl, stir together the starter and water with a dough whisk or your hands. Next, combine the bread flour, cocoa powder, and salt until it forms a shaggy dough.

Cover and let the dough rest for 30–60 minutes.

A glass mixing bowl sits on the counter with the dough after being stretched and folded multiple times. It is in a more cohesive ball shape now.

After resting, perform your first set of stretch and folds (about 10 pulls around the bowl for the first round, then 4 for the following rounds).

Cover and rest for 30 minutes, then repeat 3 more sets every 30 minutes.

Once the last fold is complete, cover the bowl and let the dough rise until it’s increased by 50–75%. This usually takes 4–6 hours, depending on your kitchen temperature.

The cherry chocolate sourdough dough is stretched out onto the counter in a rectangle shape. It has the chopped cherries and chocolate sprinkled evenly over it.

Gently stretch the dough into a rectangle. Sprinkle half the cherries and chocolate chips over the top.

The cherry chocolate sourdough dough is now folded in thirds to add more cherries and chocolate.

Fold one-third of the dough over, add half of the remaining inclusions

The cherry chocolate chip sourdough dough is now folded lengthwise with more inclusions added.

Then fold the final third over and sprinkle the rest on top.

The chocolate cherry sourdough dough is now shaped into a round ball.

Shape the dough into a round loaf, tucking the cherries and chocolate inside.

Place the dough on your work surface and gently push it away from you, then pull it back to create surface tension.

Let it rest for 30 minutes. Repeat the shaping action again to create more tension.

The shaped dough ball sits seam side up in the floured bread banneton.

Flip the dough seam-side up into a floured banneton. Pinch and stitch the seam closed with your fingers.

Cover the banneton and refrigerate the dough for 12–24 hours.

The fermented sourdough chocolate cherry dough sits on a bread sling. It has been scored and is ready to bake in the oven.

The next day, place your Dutch oven inside your oven and preheat to 450°F (232°C) for 30–60 minutes.

Flip the cold dough seam-side down onto parchment paper or a bread sling. Score the top with a bread lame.

Bake covered for 30 minutes, then remove the lid and bake for another 20–25 minutes, until the crust is deep brown and the internal temperature is 205°F (96°C).

Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.

A closeup of a slice of chocolate cherry sourdough bread.

Equipment Needed for the Cherry Chocolate Sourdough Bread

Large mixing bowl – for mixing the dough
Dough whisk or wooden spoon – to combine ingredients into a shaggy dough
Bench scraper – for handling and shaping dough
Kitchen scale – for measuring ingredients accurately (recommended for sourdough)
Measuring cups and spoons – for U.S. volume measurements if not using a scale
Plastic wrap, damp towel, or bowl cover – to cover dough during rests and bulk fermentation
Clean countertop or dough mat – for stretching, folding, and shaping the dough
Banneton basket (proofing basket) – to hold the dough during final proofing
Rice flour or all-purpose flour – to dust the banneton and prevent sticking
Dutch oven with lid – for baking and creating steam in the oven
Parchment paper or bread sling – to easily transfer dough into the hot Dutch oven
Lame or sharp razor blade – to score the dough before baking
Oven mitts – for handling the hot Dutch oven safely
Instant-read thermometer – to check the bread’s internal temperature (205°F / 96°C when done)
Wire cooling rack – to cool the baked loaf evenly

Tips for the BEST Cherry Chocolate Sourdough Bread

Use an active, bubbly starter – Your sourdough starter should be at its peak (doubled in size and full of bubbles) before mixing. This ensures a strong rise and good flavor.
Don’t skip the rest (autolyse) – That initial 30–60 minute rest after mixing helps the flour hydrate fully, making the dough easier to work with and improving gluten development.
Mind your inclusions – Gently fold in the cherries and chocolate after bulk fermentation to avoid tearing the dough. If using fresh cherries, blot them with a paper towel to reduce excess moisture.
Check your dough, not the clock – Bulk fermentation may take longer or shorter depending on your kitchen temperature. Look for dough that’s risen by 50–75% with a smooth, airy surface.
Get good oven spring – A very hot Dutch oven is key! Preheating for at least 45 minutes at 450°F will give your loaf a crisp crust and tall rise.
Score with confidence – Use a sharp lame or razor and make a deep, decisive cut. This controls where the bread expands in the oven, giving you that beautiful artisan look.
Cool completely before slicing – As tempting as it is, wait at least 1 hour before cutting into the loaf. This keeps the crumb from becoming gummy and lets flavors develop.

Storage

Bread is always best the day it is baked. Store any leftovers in an airtight container or bread bag at room temperature for up to 3 days.