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Terra rossa and cherry sour dough

Terra rossa and cherry sour dough


24
45
30

A slow fermented sourdough with sweet and tart cherries paired with the bitter complexities of cocoa and vanilla.

Makes 3 loaves

Part 1: Baking cocoa (inclusion)

Ingredients

150g deZaan quito oro cocoa mass drops (melted)

90g powdered/icing sugar

60g Sosa dextrose

Note: cocoa mass can be replaced with 60% deZaan terra rossa cocoa powder and 40% Casaluker cocoa butter

Method

Mix all ingredients together in a pan and gently heat it to 50C.

Roll out the cocoa mixture flat on a silicone sheet and leave it in the fridge to harden.

Remove the hardened mixture and rough chop into small chunks.

Part 2: Cocoa coffee dough

Ingredients

80g levain (refer to part 4)

375g water

450g BFP bread flour

43g deZaan terra rossa cocoa powder

22g espresso

9g wheatgerm

10g salt

110g dried cherries

110g baking cocoa (refer to part 1)

Method

Mix all ingredients except levain and salt until no visible dry flour remains.

Rest the dough for 30 minutes (autolyse).

Mix the levain and salt into the dough until homogenous.

Rest the dough for 15 minutes, followed by 1 coil fold.

Bulk ferment (25C-27C) for 3 hours, stretch and fold every 15 minutes.

Add in the dried cherries and baking cocoa inclusions followed by stretch and fold every 30 minutes for another 2 hours of bulk ferment (25C-27C).

Part 3: Vanilla dough

Ingredients

80g levain (refer to part 4)

380g water

450g BFP bread flour

43g deZaan terra rossa cocoa powder

18g Norohy vanilla paste

9g wheatgerm

10g salt

45g Sosa erythritol

110g dried cherries

110g baking cocoa (refer to part 1)

Method

Mix all ingredients except levain and salt until no visible dry flour remains.

Rest the dough for 30 minutes (autolyse).

Mix the levain and salt into the dough until homogenous.

Rest the dough for 15 minutes, followed by 1 coil fold.

Bulk ferment (25C-27C) for 3 hours, stretch and fold every 15 minutes.

Add in the dried cherries and baking cocoa inclusions followed by stretch and fold every 30 minutes for another 2 hours of bulk ferment (25C-27C).

Part 4: Levain (starter to ferment the sourdough)

Ingredients

30g active sourdough starter

120g lukewarm water

60g Artisan's choice wholemeal flour

60g rye flour

Method

Mix all ingredients well

Ferment at room temperature for about 4-6 hours (30C-32C).

Levain should increase in volume by at least 50%.

To test if the levain is ready, take a small teaspoon and drop it into water, if it floats, the levain is ready, otherwise leave to ferment longer and test again.

Part 5: Assembly

Method

Stack both doughs on top of one another, stretch and fold every 30 minutes for the last hour of bulk ferment.

Divide the dough evenly into 3 pieces.

Transfer to a benchtop, pre-shape into a ball and bench rest, loosely covered for 30 minutes.

Final shape into a boule, dust the exterior with rice flour and place the dough seam side up into a batard shaped banneton.

Rest the dough (retard) in the chiller for 8-10 hours OR final proof for 1-2 hours.

To check if the dough is ready for baking, poke the dough gently and it should spring back slowly.

*If you choose to retard the dough, ensure that the dough comes back to room temperature before baking.

Part 6: Baking (using convection oven)

Method

You will need a large, round or oval, cast iron dutch oven.

Preheat the oven and dutch oven to 220C.

Turn the dough into the pre-heated dutch oven, dusting if needed. Score and bake at 220C for 20 minutes, covered.

Reduce the heat to 200C and bake for another 15 minutes.

Reduce the heat to 180C and open the lid to bake for a final 10 minutes.

The bread should sound hollow if you tap the bottom, otherwise the internal crumb should register at least 98C.

Fully cool before slicing.

Recipe courtesy of deZaan

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