Chocolate and cranberry Sourdough bread

This chocolate and dried cranberry sourdough bread is my kid’s favorite. It is lightly sweet from cranberries and chocolate. The chocolate also gives the bread an extra crispy crust. I will show you a very smart shaping method here.

Ready? Let’s dive into it.



  • 5g sourdough starter
  • 35g water
  • 35g bread flour


  • bread flour 270g
  • dark rye flour 30g
  • dutched cocoa powder 9g
  • levain 60g
  • water 255g
  • salt 6g
  • semi-sweet chocolate chips 50g
  • dried cranberries 50g


  • Mix all the ingredients and rest for around 1hour
  • 3 sets stretch&folds or coil fold every 1hour. Add the chocolate chips and cranberries to the dough in the 2nd fold.
  • Bulk fermentation for 7.5hours at 70F /21C 
  • Final proof in the fridge for 12-15hours 
  • Preheat your oven with a combo cooker/Dutch oven inside to 475F/246C for at least 45 minutes.
  • Remove your dough from the fridge, split the dough into two doughs, score it, and transfer it to the combo cooker.
  • Bake at 475F/246C for 15 minutes with lid on and 450F/232C for 10 minutes without lid.


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