
Chocolate Marble Sourdough Bread
Updated: Jun 8, 2021
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