Cherry Chile French Bread

3 1/2 cups bread flour, plus more if needed
2 teaspoons salt
1 1/2 teaspoons instant yeast
1/2 cups dried cherries
2 fresno chiles, chopped

Put the flour in a food processor.  Add the salt and yeast and turn the machine one; with the machine running, pour about a cup through the feed tube.  Process until the dough forms a ball, adding a tablespoon more water at a time until it becomes smooth; if the dough begins sticking to the side of the bowl, you've added too much water, add 1/4 cup or so of flour and keep going.  You are looking for moist, slightly shaggy but well defined ball.  It should take about 30 seconds.   

Dump the lump of dough into a large bowl or simply remove the blade from the processor bowl and leave the dough in there.  Either way, cover with plastic wrap and let sit for at least an hour at room temperature for two hours.

Dust a little flour onto a counter or tabletop. Knead the cherries and chiles into the dough.  Shape the dough into a boule (round loaf). Let the bread rise again for 2 hours covered with a towel 

Heat the oven (with a pizza stone) to 400 F while you let the dough rise. When you are ready to bake, slash the top of the loaf with a sharp knife.  Slide it onto the pizza stone.  Turn the heat down to 375 F.

Bake until the crust is golden brown and the internal temperature of the bread is at least 210 F or the loaves sound hollow when tapped.