Terra Rossa and Cherry Sourdough

This loaf combines the tangy depth of sourdough with the vibrant sweetness of cherries and the earthiness of Terra Rossa. The cherries add a fruity burst, while the sourdough's natural tangy flavour offers a perfect contrast. This bread can be served as an accompaniment to cheese, meats, or simply enjoyed with butter.
Cooking Time
30-40
Portions
8

Ingredients

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Ingredients PART 1: Baking Cocoa

  • g deZaan quito oro cocoa mass drops (melted)
  • g powdered/icing sugar
  • g Sosa dextrose
  •   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
  • 80 g levain (refer to part 4)
  • 375 g water
  • 40 g bread flour
  • 43 g deZaan terra rossa cocoa powder
  • 21 g espresso
  • 9 g wheatgerm
  • 10 g salt
  • 110 g dried cherries
  • 110 g baking cocoa (refer to part 1)
  • 80 g levain (refer to part 4)
  • 380 g water
  • 450 g bread flour
  • 43 g deZaan terra rossa cocoa powder
  • 18 g Norohy vanilla paste
  • 9 g wheatgerm
  • 10 g salt
  • 45 g Sosa erythritol
  • 110 g dried cherries
  • 110 g baking cocoa (refer to part 1)
  • 30 g active sourdough starter
  • 120 g lukewarm water
  • 60 g wholemeal flour
  • 60 g rye flour