Giraffe Spots Sourdough Sandwich Loaf

Updated: Jun 7

By far my top Instagram post. I just want thank those whom have liked and shared my post. And, thank you to those whom recreated these lovely bread with your own hands. I'm truly touched by all your endearing love and support!


Penned down this wonderful recipe here, so that more people could learn and have fun baking this bread! Also, giving credit to Sonia a.k.a. Nasi Lemak Lover, for adapting her shaping techniques of giraffe pattern bread.


Click HERE to watch how the bread was shaped!

Ingredient

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk or Non-dairy Milk 100g

  • Sugar 40g

  • Sea Salt 3g

  • Unsalted Butter 30g

  • *Cocoa Powder 20g

  • *Fresh Milk 10g

Method

1. During the initial stage, both dough will be mixed together, but note the steps after dividing the 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 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

  • Dough Dividing: Cut 220g out of the dough and put into another mixing bowl, this will formed the PLAIN dough

  • The remaining dough will be made into CHOCOLATE dough; add *cocoa powder, *fresh milk, and knead until well combined, approx. 5 minutes

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

2. Time to shape the dough:

For PLAIN Dough, punch down the dough to deflate the air, divide into:-

  • 1 x 70g

  • 3 x 50g

  • Roll into a ball, and bench rest for 15 minutes (see pic for reference, left row)

For CHOCOLATE Dough, punch down the dough to deflate the air, divide into:-

  • 1 x 130g

  • 3 x 100g

  • Roll into a ball, and bench rest for 15 minutes (see pic for reference, right row)

  • Using a rolling pin, roll CHOCOLATE dough into a flat oval shape, then roll it up like "Swiss roll"

  • Using a rolling pin, roll PLAIN dough into a flat oval shape

  • Place the CHOCOLATE dough over PLAIN dough, cover the CHOCOLATE dough with PLAIN dough and seal the edges (see pic for reference)

  • Gently roll them into log shape of 24cm in length. Repeat till all dough is completed

  • Cut each dough into two portions. (see pic for reference)

  • Firstly, stack 3 small dough in the prepared loaf pan, followed by 2 large dough in the middle, the remaining 3 small dough on top (see pic for reference)

  • Proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), 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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