Chocolate Marble Sourdough Bread

My boys love anything chocolate, including myself. Adapted from a yeasted recipe, I'm satisfied with the outcome that uses my foundation sandwich loaf recipe. and with a unique shaping techniques. Hope you enjoy my recipe sharing, happy baking!

Ingredient

For base bread dough:

• Active Levain or Cold Sourdough Discard 200g

• Japanese Bread Flour 250g

• Cold Fresh Milk 100g

• Sugar 30g

• Sea Salt 3g

• Unsalted Butter 30g

For chocolate sheet:

• Dark Chocolate 50g

• Salted or Unsalted Butter 20g

• Japanese All-Purpose Flour 20g

• Cornstarch 5g

• Cocoa Powder 10g

• Sugar 15g

• Fresh Milk 60g

• 1 Large Egg White

Method

1. Start by preparing chocolate sheet in advance.

• In a saucepan, melt dark chocolate and butter and set aside

• In a mixing bowl, whisk together all dry ingredients, Japanese all-purpose flour, cornstarch, cocoa powder and sugar.

• Add in fresh milk and egg white, stir to combined to formed a mixture

• Pour the mixture into the saucepan together with melt chocolate and butter

• Place saucepan on stove and cook it at low heat, until it turned into a paste

• Removed from heat, pour it onto a cling wrap and leave it to cool for 5-10 minutes

• Place another cling wrap over it

• Using a rolling pin, roll over to form a 20cm square sheet

• Freeze it until its ready to use

2. Mixing and kneading of dough:

• In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk into the mixing bowl except for butter and knead until all 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

• Transfer to a clean bowl and roll into a ball, and bench rest for 15 minutes

• Cover the dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

3. Time to shape the dough (Click HERE to watch the shaping method)

• Punch down the dough to deflate the air, roll into a ball, and bench rest for 15 minutes

• Use a rolling pin, roll dough into a rectangle shape

• Place frozen chocolate sheet in the middle on top of rectangle dough

• Fold top and bottom to form a smaller rectangle

• Flatten the dough again into long rectangle

• Repeat 2-3 times

• After final round of flattening the dough, cut dough into 6 strips

• Plait it together and formed 1 twisted pair of 3 strips on each side

• Roll the dough like a "Swiss roll" and place into loaf tin (11cm x 19.5cm x 10.5cm)

• Proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

4. 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