Terra Rossa and Cherry Sour Dough
Slow fermented sourdough with sweet and tart cherries paired with bitter complexities of cocoa and vanilla
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Dutch oven
- Banneton
- Instant-read thermometer
- Kitchen scale
- Silicone baking mat
- Lame
- Oven
- Saucepan
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Bench scraper
- Cooling rack
- Bread knife
Ingredients
- 150g Cocoa Mass (melted)
- 90g Powdered Sugar
- 60g Dextrose
- Note: Cocoa mass can be replaced with 60% Terra Rossa and 40% Cocoa butter
- 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)
- 80g Levain
- 380g Water
- 18g Vanilla Paste
- 45g Erythritol
- 30g Active Sourdough Starter
- 120g Lukewarm Water
- 60g Wholemeal Flour
- 60g Rye Flour
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