Orange zest made this chocolate-cherry loaf the favorite

Strong dough, shiny chocolate pockets, and slices that disappear fast.

Author

Cathy Warner
February 23, 2026

This month’s anniversary bake with the Bread Baking Babes started with a classic pain de campagne dough and ended with something way more fun: Chocolate Cherry Campagne Boules.

I converted my usual 100% hydration starter into a firm, biga-like starter, and it made the dough wonderfully strong and easy to handle (even with chocolate and cherries folded in).

Bonus: the second bake got a hit of orange zest, and it was the clear favorite.

The Feature: Chocolate-Cherry Sourdough Campagne Boules 🍫🍒

Some loaves are for sandwiches. This one’s for “just one more slice”. This rustic campagne-style sourdough boule, studded with dried cherries and melty chocolate, with an optional orange zest twist, makes the whole thing taste like it has a fancy backstory.

This recipe takes a classic country loaf and gives it dessert energy without losing that chewy crust + airy crumb we’re all chasing. It’s built with a firm starter, which helps keep the dough strong enough to handle chunky add-ins (aka: fewer sad chocolate sinkholes).

The cherries bring a bright tang, the chocolate adds richness, and the orange zest adds a bright citrus note that makes the chocolate and cherries pop.

 

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Baker’s Cheat Sheet

  • Style: Pain de campagne-inspired boule

  • Leaven: Firm starter (stiff levain vibes)

  • Mix-ins: dried cherries + chocolate; optional orange zest

  • Best payoff: next-morning toast (the flavors settle and get even better)

Best Practices for Mix-Ins + Proofing

  1. Soak the cherries. If yours are super dry, give them a quick soak (water, tea, orange juice, or brandy). Pat dry. If using brandy, soak the cherries overnight.

  2. Add mix-ins late. Wait until the dough has strength, then fold in gently.

  3. Go chunkier with chocolate. Bits vanish; chunks = pockets.

  4. Don’t overproof. Sugar can speed fermentation—watch the dough.

  5. Cool fully before slicing. To prevent gooey chocolate smears when you slice.

Variations (still delicious)

  • Fruit: cranberries, sour cherries, chopped apricots

  • Flavor: orange zest (yes), espresso powder, cinnamon

  • Crunch: toasted walnuts or pecans

Serving Ideas

  • Toasted + salted butter

  • Ricotta + honey + pinch of flaky salt

  • Mascarpone + orange zest

  • Weekend upgrade: French toast

Why use a firm starter?

A firm starter tends to bring extra strength and structure, which is exactly what you want when your dough is hauling chocolate + fruit.

Give these Chocolate Cherry Boules a try

📸Send me a note (or tag bread_experience) with a photo of your loaf. I’m always curious: more cherries, more chocolate…or just enough?

Let it cool, slice it slow, and share it warm. Some loaves are meant to be lingered over.

Happy Baking! See you in the Kitchen!
Cathy, Bread Experience