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PatrickT · January 11, 2023

Maurizio Leo's Dark-Chocolate Cherry Sourdough, just out of the oven. I scaled his recipe to 500g flour weight and baked it in a 9x4x4 Pullman pan. Overnight counter BF at 63F (just shy of doubled in volume), followed by 2hr pan proof at 77F (1/2 inch from top). Baked in a steamed oven at 425F for 20 min, then 375F for another 40 min (internal temp was 205F). Hopefully the crumb will not disappoint. I'm quite confident the taste will not! 😆

EDIT: Crumb shots added. Outrageous texture and flavor!

PatrickT · January 11, 2023

Maurizio Leo's Dark-Chocolate Cherry Sourdough, just out of the oven. I scaled his recipe to 500g flour weight and baked it in a 9x4x4 Pullman pan. Overnight counter BF at 63F (just shy of doubled in volume), followed by 2hr pan proof at 77F (1/2 inch from top). Baked in a steamed oven at 425F for 20 min, then 375F for another 40 min (internal temp was 205F). Hopefully the crumb will not disappoint. I'm quite confident the taste will not! 😆

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PatrickT

PatrickT

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