Sourdough Chocolate Walnut Swirl Loaf

Lovely and swirly chocolate sourdough loaf is filled with walnuts filling. Also, I made another Sourdough Shokupan too because my husband was  preferred to a plain bread. 😉

The bread texture is soft, moist, fluffy and slightly chewy. It stays fresh longer than the non yudane method bread.

Sourdough Shokupan👆 specially made for my hubby.😘

* For making this Sourdough Shokupan loaf recipe, please refer to here: 👇

https://bakewithkaren.blogspot.com/2021/04/sourdough-shokupan.html

Sourdough Chocolate Walnut Swirl Loaf  

Levain 

50g starter + 50g flour + 50g water 

Yudane

60g flour + 60g boiling water 

* First build the levain and leave it to rise to peak .

* Prepare Yudane by mix the flour and boiling water. Cover up and leave cool for a few hours or overnight or prepare it along with preparing levain.

Ingredients for the loaf:

200g  Bread Flour  面包粉

60g  All purpose flour  通用面粉

15g  Milk  powder  奶粉

30g  Caster sugar  细砂糖

100g  Levain   酸种

60g   Yudane  老面种

70ml  Water   水

1g  Dry yeast   干酵母( Optional)（可以不放）

3g  Salt   盐

40g  Egg 鸡蛋( the balance egg liquid use for egg wash)

30g  Unsalted Butter (soften)   无盐黄油（软化） 

12g  Cocoa Powder   可可粉

1 tsp milk 牛奶

Some Chopped walnuts 核桃碎

Method:

1. Mix all the ingredients except butter. Knead untill a soft dough forms.

2. Add in butter and knead unill the dough is visibly smooth and elastic. 

3. Divide the dough into 2  portions(250g ~plain & 245g~ Chocolate dough).

4. For chocolate dough, put back in the mixer, add in cocoa powder,1 tsp milk and knead till the cocoa powder are incorporated.

5. Round it and cover it and proof for 3-5 hours. (It depends on the room temperature)

6. Turn the dough out onto a lightly flour surface, round it and rest for 15 minutes.

7. Shaping~~ roll and stretch each dough into a rectangle. Sprinkle some chopped walnut on top the plain dough then put the chocolate dough on top the plain dough; sprinkle some choppes walnuts, roll with a rolling pin and swiss roll up. Put into a loaf pan.

8. Final fermentation~~Cover the dough and ferment for 1-1.5 hours. (It depends on the room temperature)

9. Preheat the oven at 185°C.

10. Brush some egg wash on the surface. 

11. Bake in the middle rack for 25-30 minutes.

12. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 3 days at room temperature.

Happy Baking!