Public Recipe
Cherry Vanilla Sourdough
Shared on 7/10/2025
Dried cherries and vanilla bean paste transform this sourdough into a dessert-worthy loaf. The cherries become jammy pockets while the vanilla adds warmth throughout.
Prep Time
45 minutes active
Bake Time
45 minutes
Difficulty
advanced
Yield
1 loaf
sourdough
fruit bread
specialty
Ingredients
- 450g (3⅔ cups) Bread flour
- 50g (⅓ cup) Whole wheat flour
- 340g (1½ cups) Water
- 100g (½ cup) Sourdough starter active
- 10g (2 tsp) Salt
- 10g (2 tsp) Vanilla bean paste or 1 vanilla bean, scraped
- 120g (¾ cup) Dried cherries soaked and drained
Instructions
1
1
Soak dried cherries in warm water 15 minutes. Drain well.
2
2
Autolyse flour and water 30-45 minutes.
3
3
Add starter, salt, and vanilla paste. Mix thoroughly.
4
4
Bulk ferment 4-5 hours with 4 folds. Add cherries on 2nd fold via lamination.
5
5
Shape gently and cold proof 8-14 hours.
6
6
Bake at 475°F covered 20 min, then 450°F uncovered 25 min.
Equipment
- Dutch oven
- Digital scale
- Banneton
Tips
- •Drain cherries well—excess moisture affects dough.
- •Vanilla bean paste distributes better than extract.
- •Toast a slice and top with mascarpone for dessert.
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