Activate the Starter – Ensure your sourdough starter is bubbly and active before beginning.

Mix the Dough – In a large bowl, combine the starter, warm water, bread flour, cocoa powder, and honey. Stir until fully incorporated.

Rest (Autolyse) – Let the dough rest for 30 minutes to allow the flour to absorb the liquid.

Add Salt and Mix – Sprinkle salt over the dough and knead until well combined.

Incorporate Cherries and Chocolate – Gently fold in the dried cherries and chocolate chunks, distributing them evenly.

Bulk Fermentation – Cover the dough and let it ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes.

Shape the Dough – Once the dough has risen, shape it into a round or oval loaf.

Final Proof – Place the dough in a banneton or a floured bowl and let it proof for 8-12 hours in the refrigerator.

Preheat the Oven – Set the oven to 475°F (245°C) and preheat a Dutch oven inside.

Bake – Transfer the dough onto parchment paper and place it in the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 15-20 minutes until deeply browned.

Cool – Let the bread cool completely on a wire rack before slicing.