Chocolate Cherry Bread

Dough
Flour 3000g
Water 1860g
Salt 30g
Oil 120g
Sugar 240g
Yeast 120g
Dried Cherries 900g
Intens Fresh 2-30 7.5g
Sapore RTU Sponge 120g
S500 Green A+ 30g
Softgrain Coco Nibs 900g
Working Method:
  • Mixing Spiral - 5' 1st speed - 6-8' 2nd speed 
  • Dough Temperature - 75°F 
  • Bulk fermentation - 10' ambient temperature 
  • Scale - 550g 
  • Intermediate proof - 10-15' ambient temperature 
  • Make Up - Pan loaf 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - Dust with flour and score 
  • Oven temperature °C - 425°F reduce to 390°F 
  • Baking Time - 22-25 minutes with little steam

About this recipe:

Complexity level: