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Add all ingredients, except the Belcolade chocolate chunks and cherries to mixer and mix for 5 minutes on slow speed and 4 minutes on fast speed.
Incorporate chocolate chips and cherries during the last 2 minutes of mixing. Dough will be properly mixed when fully homogenized.
Bulk ferment dough for 60 minutes. Scale to 600 g and let rest for 15 minutes.
Pre-shape into round boules and let rest for an additional 15 minutes. Roll into final boule shape.
Place dough into proofer for 45-60 minutes at 30°C / 80% RH. For decoration, cross cut each piece.
Oven temperature to be set at 210°C (410°F) with steam.
Bake for 25-30 minutes.
The natural sourness of the dough tempers the sweet character of the added cherries and chocolate creating a captivating combination. This bread is sure to be a memorable one for all!
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