Bumblebee Stripes Sourdough Sandwich Loaf

Updated: Jun 7

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

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