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Chocolate Cherry Sourdough
Preparation info
- Makes
19 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Espresso beans, ground |
Method
- Line a fine-mesh strainer with cheese cloth and place the ground espresso in it. Pour 1 lb 10½ oz/750 g of the water, boiling, over the coffee. Cool to room temperature.
- Combine the cooled espresso, the remaining water, the sourdough, and pate fermentée and mix with the dough hook attachment on low speed just until blended, about 1 minute. Add the flour, cocoa
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