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Chocolate Cherry Sourdough

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Preparation info
  • Makes

    19 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Espresso beans, ground

Method

  1. 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.
  2. 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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