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90% bread flour

10% rye flour

9% cocoa powder

1.25% ground cardamom

95% water

10% honey

30% chocolate chips or chunks

20% dried, sweetened sour cherries

2.2% salt

5% levain

35g rye flour

4g (1 ¼ teaspoons) ground cardamom

100g boiling water

210g cool (70-73˚F) water

35g honey

18g levain

300g bread flour

30g cocoa powder

8g (1 ¼ teaspoons sea) salt

100g chocolate chips or chunks

70g sour cherries

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1. Combine the rye flour and cardamom in a large bowl. Add the boiling water and stir with a dough whisk or spatula until uniform. Cover loosely and let sit for 20 minutes.

2. Transfer about 10 grams (~2 teaspoons) of the water to a small bowl and set aside. Add the remaining water, honey, and levain to the rye scald and whisk until uniform.

3. Add the flour and cocoa powder and stir with a dough whisk or wooden spoon until uniform and no dry flour remains. Cover and let rest at room temperature for 20 minutes.

4. Sprinkle the salt and reserved water over the dough and knead gently in the bowl until the dough is combined. Cover and let rest at room temperature for 30 minutes.

5. Add the chocolate chips and cherries and knead gently in the bowl until the dough is evenly mixed.

6. Bulk Fermentation: 11-13 hours at 75˚F, until the dough is domed, lightly bubbly, and increased in volume by about 50%.

7. Dust top of the dough lightly with flour and invert onto a lightly-floured countertop. Preshape into a round and let rest at room temperature for 30 minutes.

8. Shape the loaf and transfer to a floured banneton or lined basket. Cover and let sit for 30 minutes, then transfer to the refrigerator for 8 to 24 hours.

9. One hour before baking, adjust an oven rack to the middle position, set a covered heavy-bottomed Dutch oven on the rack, and heat the oven to 450 degrees.

10. Lay a 12- by 6-inch sheet of parchment paper on the counter. Remove the loaf from the fridge, dust the bottom of the loaf with flour, and invert onto the center of the parchment paper.

11. Carefully remove the Dutch oven from oven, place on the stovetop, and set the lid aside. Score the loaf as desired, then, using the parchment as a sling, carefully lower it into the Dutch oven.

12. Carefully cover the pot and transfer to the oven. Bake for 20 minutes.

13. Remove the lid, reduce the oven temperature to 425 degrees, and continue to bake until the crust is crisp and a thermometer inserted into the center of the loaf reads at least 195˚F, 15 to 20 minutes longer.

14. Transfer the loaf to cooling rack and allow to cool for at least three hours before serving.

https://newsletter.wordloaf.org/recipe-chocolate-sour-cherry-cardamom/