Note: cocoa mass can be replaced with 60% deZaan terra rossa cocoa powder and 40% Casaluker cocoa butter
PART 2: Cocoa Coffee Dough
g levain (refer to part 4)
g water
g bread flour
g deZaan terra rossa cocoa powder
g espresso
g wheatgerm
g salt
g dried cherries
g baking cocoa (refer to part 1)
PART 3: Vanilla Dough
g levain (refer to part 4)
g water
g bread flour
g deZaan terra rossa cocoa powder
g Norohy vanilla paste
g wheatgerm
g salt
g Sosa erythritol
g dried cherries
g baking cocoa (refer to part 1)
PART 4: Levain
g active sourdough starter
g lukewarm water
g wholemeal flour
g rye flour
PART 1:
1
Step 1
Baking Cocoa Method - Mix all ingredients together in a pan and gently heat it to 50C.
2
Step 2
Roll out the cocoa mixture flat on a silicone sheet and leave it in the fridge to harden.
3
Step 3
Remove the hardened mixture and rough chop into small chunks.
PART 2:
1
Step 1
Cocoa Coffee Dough Method - Mix all ingredients except levain and salt until no visible dry flour remains. Rest the dough for 30 minutes (autolyse).
2
Step 2
Mix the levain and salt into the dough until homogenous.
3
Step 3
Rest the dough for 15 minutes, followed by 1 coil fold.
4
Step 4
Rest the dough for 15 minutes, followed by 1 coil fold.
5
Step 5
Bulk ferment (25C-27C) for 3 hours, stretch and fold every 15 minutes.
6
Step 6
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
1
Step 1
Vanilla Dough Method - Mix all ingredients except levain and salt until no visible dry flour remains.
2
Step 2
Rest the dough for 30 minutes (autolyse).
3
Step 3
Mix the levain and salt into the dough until homogenous.
4
Step 4
Rest the dough for 15 minutes, followed by 1 coil fold.
5
Step 5
Bulk ferment (25C-27C) for 3 hours, stretch and fold every 15 minutes.
6
Step 6
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:
1
Step 1
Levain (starter to ferment the sourdough) Method - Mix all ingredients well
2
Step 2
Ferment at room temperature for about 4-6 hours (30C-32C).
3
Step 3
Levain should increase in volume by at least 50%
4
Step 4
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:
1
Step 1
Assembly - 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.
2
Step 2
Transfer to a benchtop, pre-shape into a ball and bench rest, loosely covered for 30 minutes.
3
Step 3
Final shape into a boule, dust the exterior with rice flour and place the dough seam side up into a batard shaped banneton.
4
Step 4
Rest the dough (retard) in the chiller for 8-10 hours OR final proof for 1-2 hours.
5
Step 5
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:
1
Step 1
Baking (using convection oven) - You will need a large, round or oval, cast iron dutch oven.
2
Step 2
Preheat the oven and dutch oven to 220C.
3
Step 3
Turn the dough into the pre-heated dutch oven, dusting if needed. Score and bake at 220C for 20 minutes, covered.
4
Step 4
Reduce the heat to 200C and bake for another 15 minutes.
5
Step 5
Reduce the heat to 180C and open the lid to bake for a final 10 minutes.
6
Step 6
The bread should sound hollow if you tap the bottom, otherwise the internal crumb should register at least 98C.
7
Step 7
Fully cool before slicing.
Ingredients
150 g deZaan quito oro cocoa mass drops (melted)
90 g powdered/icing sugar
60 g Sosa dextrose
Note: cocoa mass can be replaced with 60% deZaan terra rossa cocoa powder and 40% Casaluker cocoa butter