A flavorful dark chocolate cherry loaf made using white chocolate chips and cranberries, resulting in a perfect balance of sweetness and tartness. The dough is crafted with a high hydration and sourdough starter, leading to a delightful texture.
1: Autolyse for 30 minutes.
2: Mix in the levain, salt, and remaining water.
3: Perform a few slap and folds until the dough comes together.
4: Place the dough into a bowl for bulk fermentation.
5: Let it proof for 1 hour before the first stretch and fold.
6: Repeat the stretch and fold once more, followed by two rounds of coil folds separated by 45 minutes.
7: Shape the loaf and refrigerate for an overnight cold proof.
8: Bake the next morning.
