Firm starter build:

If you maintain a 100% hydration starter, you can convert a small portion into a firm build like this:

• 23 g ripe 100% hydration starter (seed)
• 90 g all-purpose flour
• 10 g white whole wheat flour
• 50 g water (add a few extra grams if it feels dry and won’t come together)

Mix until fully combined, knead briefly into a stiff ball, cover, and let ferment until expanded and domed.

Note: If you take a portion of your active starter and feed it the day before, the firm starter should be ready to use the next day. Use what you need for the dough and save the remainder to seed your next firm build.

Mix the dough

1. In the bowl of a stand mixer, break up the firm starter in the mix water. The water should be around 80°F so the starter disperses more easily.
2. Add the flour and mix to combine. You’re looking for a cohesive dough with no dry flour pockets. Let the dough sit for 20 minutes, uncovered.
3. Add the salt and continue mixing, ~6 minutes, until the dough begins to feel smoother and more elastic.

Add cherries + chocolate

1. Transfer the dough to a clean (or lightly oiled) mixing bowl. Rest the dough briefly (covered), so it relaxes before adding inclusions.
2. Scatter the well-drained cherries and chocolate chunks over the dough.
3. Fold the dough over itself to enclose the add-ins, then continue folding gently until the inclusions are evenly distributed.
4. If using orange zest, add it during this step so it spreads evenly.

Note: Avoid using the mixer for this step. The cherries can bleed and discolor the dough if worked too aggressively.

Bulk fermentation + folds

I did two folds early in bulk to strengthen the dough and finish distributing the inclusions:

• Fold #1 about 30 minutes into bulk
• Fold #2 about 30 minutes after that

Then let the dough continue fermenting until it looks lighter, slightly domed, and shows bubbles at the edges.

(In my kitchen, the dough needed roughly a couple of hours at around mid-70s°F, but I always go by the dough more than the clock.)

Divide, pre-shape, bench rest

1. Turn the dough out and divide into two equal pieces (mine were about ~793 g each).
2. Pre-shape gently into rounds.
3. Cover and rest 20 minutes.

Shape + proof

1. Shape each piece into a boule, building surface tension without tearing the dough.
2. Place seam-side up in floured bannetons.
3. Let them sit at room temp for a short proof (I did about 30 minutes).
4. Refrigerate overnight for a cold proof.

Bake (Dutch oven or Bread cloche)

I baked mine in a bread cloche, but a Dutch oven works the same way.

1. Preheat the oven with the cloche/Dutch oven inside to 450°F.
2. When ready to bake, turn the dough out onto parchment.
3. Score with an X plus a couple of decorative slashes, if desired.
4. Bake covered 20 minutes, then uncovered 15-20 minutes, until deeply browned.

Cool completely before slicing. This is one of those breads that’s even better once the crumb sets.