Accordian Chocolate Sandwich Loaf

Simple method to make this soft and fluffy Accordian Chocolate Loaf.

Accordian Chocolate Sandwich 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  Instant 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） 

15g  Cocoa Powder   可可粉

2 tsp milk 牛奶 or water 水

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 (308g ~plain & 306g ~Chocolate dough).

4. For chocolate dough, put back in the mixer, add in cocoa powder, 2 tsp milk and knead till the cocoa powder are incorporated.

5. Round it and cover it and rest for 35 mins. 

6. Shaping~~ roll and stretch each dough into a rectangle. Put the chocolate dough on top the plain dough, roll with a rolling pin and swiss roll up. Put into a loaf pan.

7. Final fermentation~~Cover the dough and ferment for 2 - 2.5  hours. (It depends on the room temperature)

8. Preheat the oven at 180°C.

9. Brush some egg wash on the surface. 

10. Bakefor 35-40 minutes.

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

Note:

• If  dry yeast is not added , the proofing time may take longer.
• 70ml water can be less or more, it depending on water absorption of flour.

Happy Baking!