Swirly Matcha-Chocolate Sourdough Sandwich Loaf

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