Swirly Chocolate Sourdough

Updated: Jun 7

Hope you have fun browsing thru my recipe blog, I'm sure you will be fascinated to pickup this swirly sourdough recipe that involves developing of two different dough and lamination process. If you're curious to watch the lamination process, click HERE, it will bring you to watch a video of the lamination process at my Instagram page.

Love the ray of the morning sun! This SD was cooled overnight and the bread was sliced in the morning. :).

Mid Bake Shot!

Baker's Percentage

For Basic Dough

  • 90% Japanese Bread Flour 270g

  • 10% Whole Wheat Flour 30g

  • 75% Water 225g

  • 20% Levain 60g

  • 2% Sea Salt 6g

For Chocolate Dough

  • 80% Japanese Bread Flour 240g

  • 20% Whole Wheat Flour 60g

  • 6~7% Cocoa Powder 20g

  • 78% Water 234g

  • 20% Levain 60g

  • 2% Sea Salt 6g

  • 20% Dark Chocolate Chips 60g

Method

1. During the initial stage, both dough will be prepared separately (before lamination)

For Basic Dough:

  • Autolyse flour and water for 1-2 hours

  • Add levain, rest for 30 minutes

  • Add salt, rest for 10-15 minutes

  • Stretch and fold, once and rest for 30 minutes

  • Coil fold 2 sets, 30-40 minutes interval

  • Cut dough into halves

For Chocolate Dough:

  • Autolyse flour, water, and cocoa powder for 1-2 hours

  • Add levain, rest for 30 minutes

  • Add salt, rest for 10-15 minutes

  • Stretch and fold, once and rest for 30 minutes

  • Coil fold 2 sets, 30-40 minutes interval

  • Cut dough into halves

2. Combination of Basic and Chocolate Dough

  • At 3rd set of coil fold, combine basic, chocolate dough together, add in chocolate chip and rest for 30-40 minutes

  • Final coil fold, rest the dough for at least 1 hour before shaping

  • Shape the dough, proof the dough in the banneton basket for 10-20 minutes

  • Cold retard for 8-12 hours at 1-3°C

3. And finally, it's ready to be baked

  • Place dutch oven in the oven and preheat at 250°C for 30 minutes

  • Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 220°C uncovered

  • Cool for at least 3 hours before slicing

Note

  • This recipe yields 2 loaves of bread

  • Total bulk time 6-6.5 hours at 24-25°C

  • Nishio White Rose is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out


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