Add all ingredients, except the chocolate chips and cherries to mixer and mix for 5 minutes on slow speed and 4 minutes on fast speed. Incorporate chocolate chips and cherries during the last 2 minutes of mixing. Dough will be properly mixed when fully homogenized.
Scale & Make-Up
Bulk ferment dough for 60 minutes. Scale to 600 g and let rest for 15 minutes. Pre-shape into round boules and let rest for an additional 15 minutes. Roll into final boule shape.
Place dough into proofer for 45-60 minutes at 30°C / 80% RH. For decoration, cross cut each piece.
Oven temperature to be set at 210°C (410°F) with steam.