
Bumblebee Stripes Sourdough Sandwich Loaf
Updated: Jun 8, 2021
Oh yesss, its FRIYAY, YEAHHHH! Getting ready to bake this fun and delicious sandwich loaf for family weekend brekkie! Weekend is also a family time for us, we will be heading out for cycling trip and hope it doesn't rain! *fingers crossed*

Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
Cold Fresh Milk 100g
Sugar 30g
Sea Salt 3g
Unsalted Butter 30g
*Pumpkin 50g
*Cocoa Powder 5g + *Fresh Milk 5g
Method
1. During the initial stage, all dough will be mixed together:
Start by steaming pumpkin for approx. 20 minutes, mash it and set it aside to cool
In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk, pumpkin into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes
Add butter, knead until windowpane, mix well, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes
Divide dough into halves for chocolate and pumpkin
Take the first dough, add *cocoa powder and *fresh milk, knead untill well combined, approx. 5 minutes
As for the pumpkin dough, do not need to do anything at this stage
Cover all the 2 dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)
2. Time to shape the dough (Click HERE to watch how the bread was shaped!):
Punch down the dough to deflate the air, divide each dough into 6 equal portion and bench rest for 15 minutes
Using a rolling pin, roll chocolate dough to a flat oval shape, place into loaf tin (11cm x 19.5cm x 10.5cm)
Roll pumpkin dough to a flat oval shape and place it on top of the chocolate dough
Repeat the above steps until the rest is done
Proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)
3. And finally, it's ready to be baked:
Preheat oven at 180°C for 15 minutes
Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)
Remove from tin and cool for at least 3 hours before slicing
Note
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out