Terra Rossa and Cherry Sour Dough
Part 1: Baking Cocoa (Inclusions)
Ingredients
Method- 150g Cocoa Mass (melted)
- 90g Powdered Sugar
- 60g Dextrose
- Note: Cocoa mass can be replaced with 60% Terra Rossa and 40% Cocoa butter
- 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
Method- 80g Levain (refer above)
- 375g Water
- 450g Bread Flour
- 43g Terra Rossa Cocoa Powder
- 22g Espresso
- 9g Wheatgerm
- 10g Salt
- 110g Dried Cherries
- 110g Baking Cocoa (refer above)
- 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
Method- 80g Levain
- 380g Water
- 450g Bread Flour
- 43g Terra Rossa Cocoa Powder
- 18g Vanilla Paste
- 9g Wheatgerm
- 10g Salt
- 45g Erythritol
- 110g Dried Cherries
- 110g Baking Cocoa (refer above)
- 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
Method- 30g Active Sourdough Starter
- 120g Lukewarm Water
- 60g Wholemeal Flour
- 60g Rye Flour
- 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)
MethodYou 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
