Eggless Dark Chocolate Swirl Sourdough Loaf 无蛋黑巧克力漩涡酸面包~~(Tangzhong Method)

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After done shaping the dough into the baking tin,  I  went out to do some groceries shopping while I left the dough proofing on the counter. My loaf took less than 3 hours proofing time and reached to the lid. 😄 I have to forcefully open the lid...  the top of the dough was torn a bit as I slide opened the lid. My accordion bread looks imperfect liao .... sigh!😓

This loaf is soft and with a chocolaty flavour. Love the swirl on the loaf, it's so pretty. 😍






Eggless Dark Chocolate Swirl Sourdough Loaf 无蛋黑巧克力漩涡酸面包~~(Tangzhong Method)


Ingredient：

Levain: 

40g starter + 40g flour + 40g water


Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  


Bread Dough：

200g  Bread Flour 

60g     All Purpose Flour

20g     Sugar 

15g     Milk Powder  

60g     Water 

20g     Milk

120g   Levain 

One quantity of above Tangzhong (100-110g)

1g       Instant Dry Yeast  (Optional)

3g       Salt

30g     Butter

15g     Dark Chocolate Powder

1 tsp   Water


Method:

  1. Built the levain and use at peak.
  2. Make the TangZhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
  3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 
  4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.
  5. Divide the dough into 2 portions (One portion of dough mix with Dark Chocolate powder).
  6. For Dark Chocolate dough, put back in the mixer, add in Dark Chocolate powder and 1 tsp of water, and knead till the powder are incorporated.
  7. Round it and cover it and rest for 15 mins( Both dough). 
  8. Shaping~~ roll each dough into a rectangle. Put the Dark Chocolate dough on top the plain dough, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  9. Final fermentation~~Cover the dough and ferment for 2 hours. (It depends on the room temperature)
  10. Preheat the oven at 190°C.
  11. Brush some milk on the surface ( Optional)       . 
  12. Bake for 35-45 minutes.


Happy Baking!


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