Final recipe for sourdough version. Omit packaged yeast and use 1-1/2 cups (measure risen) poolish. After 1st bulk rise, fold in 1/3 c chopped 72% chocolate and 1/2 cup rinsed, dried, and sliced Amarena cherries. Form into ball and place in mold, then do 2nd bulk rise at room temperature until dough rises above the mold, about 5 hours. Continue with recipe.
