
Swirly Matcha-Chocolate Sourdough Sandwich Loaf
Updated: Jun 8, 2021
Matcha and Chocolate, a perfect match for dessert or cake. How about using the idea and turned it into a bread? The flavour between chocolate and matcha was well-balanced and not overpowering, tastes great even on it's own. A great idea for tea time snack, along with a pot of hot tea or coffee, whichever you prefer!
Note: You might be interested in the sub-version of this recipe - Click HERE to refer recipe of Swirly Purple Sweet Potato Sourdough Sandwich Loaf.

Ingredient
Active Levain or Cold Sourdough Discard 200g
Japanese Bread Flour 250g
Cold Fresh Milk 100g
Sugar 30g
Sea Salt 3g
Unsalted Butter 30g
Matcha Powder 8g + Fresh Milk 10g
Cocoa Powder 10g + Fresh Milk 10g
Method
1. During the initial stage, all three 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: Divide dough into 3 equally for matcha, chocolate and plain
Take the first dough, add matcha powder and ffesh milk and knead until well combined, approx. 5 minutes
Take the second dough, add cocoa powder and fresh milk, knead until well combined, approx. 5 minutes
As for the third (or the plain dough), do not need to do anything at this stage
Cover all the 3 dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)
2. Time to shape the dough (Click HERE to watch how the bread was shaped!):
Punch down the dough to deflate the air, roll the 3 dough into a ball individually and bench rest for 15 minutes
Using a rolling pin, roll each dough into a rectangle sheet
Stack each dough on top of each other, based on your desired sequence
Cut the dough into 6 strips (do not cut it through)
Twist each strip of dough, repeat steps for rest of dough
Roll it up like a "Swiss roll" and place it into a 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)
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