Chocolate Marble Sourdough Bread

Updated: Jun 7

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

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