Recipe makes 1 loaf
INGREDIENTS
*Sweet stiff starter*
– triple in 7-8hrs at 27-28C
- 30g starter
- 90g bread flour
- 40g water
- 15g sugar
*dough*
- 230g bread flour
- 20g sugar
- 4g salt
- 1 egg (55g)
- 110g milk
- 20g butter
- All of the sweet stiff starter
*Cocoa paste*
- 10g dark cocoa powder
- 15g water
METHOD
- Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
- Mix everything except butter till dough comes together and is strong.
- Add butter gradually and knead until fully incorporated and dough achieves window pane.
- Split dough into two equally
- Add the cocoa paste to one of the dough and mix to combine
- Rest the dough for 15mins
- Roll out the two dough and stack one on top of another with 1/3 offset
- Make a single fold and chill in fridge for 15mins
- Roll out the dough into rectangle
- Roll up from one end to another (like rolling Swiss roll)
- Score the dough and place into greased tin (20x10x10cm)
- Proof 3.5-4hr at 28C or until dough fills 90% if the tin
- Egg wash (optional)
- Bake at 180C for 40-45mins
THIS RECIPE IS PREPARED AND PRESENTED TO YOU BY THE TALENTED CHEF @autumn.kitchen
A bakery near me
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