Chocolate, Cherry, and Hazelnut Bread
 
Makes 1 (10-inch/2¾ pound) loaf
Ingredients
  • 2 cups (480 grams) hot water (160°F/71°C to 170°F/77°C)
  • 1 cup (113 grams) chopped hazelnuts
  • ½ cup (80 grams) chopped dried tart cherries
  • 3 cups (381 grams) bread flour
  • 1¼ cups (156 grams) whole wheat flour
  • ½ cup (43 grams) Dutch process cocoa powder
  • 3¾ teaspoons (11.25 grams) kosher salt
  • 1 tablespoon (12 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • ½ cup (85 grams) chopped 60% cacao bittersweet chocolate
  • 2 cups (480 grams) warm water (105°F/41°C to 110°F/43°C)
  • Semolina flour, for dusting
Instructions
  1. In a small bowl, combine 1 cup (240 grams) hot water and hazelnuts. In another small bowl, combine cherries and remaining 1 cup (240 grams) hot water. Let stand for 30 minutes; using a fine-mesh sieve, drain hazelnuts and cherries.
  2. In the bowl of a stand mixer, whisk together bread flour, whole wheat flour, cocoa, salt, sugar, and yeast by hand. Add drained hazelnuts, drained cherries, and chocolate. Add 2 cups (480 grams) warm water; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds.
  3. Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 50 minutes to 1 hour. Refrigerate for at least 2 hours or preferably overnight.
  4. Turn out dough onto a heavily floured surface. Using floured hands, lightly press dough into a 1-inch-thick oval. Fold bottom third over to center. Fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you until seam side down, and using both hands, cup dough and pull it toward you to seal. Rotate dough 90 degrees, and pull again until a tight, smooth boule forms. Place, seam side up, in a banneton (proofing basket) heavily dusted with bread flour (or a medium bowl lined with a kitchen towel dusted with bread flour). Loosely cover dough with towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 50 minutes to 1 hour.
  5. Preheat oven to 425°F (220°C).
  6. Generously dust top of dough in banneton with semolina flour, and invert dough, semolina side down, directly into Le Creuset Bread Oven. Score dough, if desired. Cover with lid, and place in oven.
  7. Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 30 to 35 minutes more. Immediately remove loaf from Bread Oven, and let cool completely on a wire rack before slicing. Store in a bread box, bread bag, or well-sealed paper bag for up to 3 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-cherry-hazelnut-bread/