Bumblebee Stripes Sourdough Sandwich Loaf

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