For sourdough starter I combined:
130 g mature whole wheat sourdough culture (taken from the refrigerator)
173 g water
171 g whole wheat flour
It was fermented at room temperature from 8PM to 10 AM.
Then, in a large mixing bowl I mixed:
370 g sourdough starter
800 g water
881 g stone ground 100% rye flour
and I left it in the kitchen from 11AM to 4PM.
Then I added:
213 g water
28 g salt
41 g cocoa powder
340 dried unsweetened dark cherries
327 g stone ground 100% rye flour.
I combined the ingredients and left the dough in the bowl for 45 minutes.
Then I put the dough into pans and I let it rise for 1 hour. In the meantime I preheated the oven to 500F. I baked the loaves for 20 minutes. Than I reduced the temperature to 450F and I baked them for another 20 minutes. I removed the smaller loaf from the oven; I reduced the temperature to 400F and I left the heart shaped loaf for another 10 minutes in the oven (without its pan).
Submitted to Yeastspotting and