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I am 6 weeks post partum and only have moments of sitting and letting my thoughts go just where it wants. So this time I am thinking, what do you get when you cross a cake with a bread? You get this Easy laminated chocolate sourdough bread!!! With a bonus lesson to be learned: Why wait until your bread is completely cooled before cutting?
When taking bread from the oven it is still baking, when you cut it immediately you will find the inside sticky and the bottom might seem very dense. You might also risk loosing the breads shape because it is still extremely soft.
If you have wondered why my slices are oddly shaped… I couldn’t wait until it was completely cold… hence the rule from above…
This recipe is an enriched sourdough dough and an enriched chocolate sourdough dough (stay with me), rolled out to the same size and laminated to form beautiful swirls once you’ve cut it.
IMPORTANT SOURDOUGH BAKING TERMINOLOGY
Cold fermentation: Cold fermentation is by putting the dough for a time, usually for 8-12 hours. During this time the dough develops depth of flavour and the bacteria has time to break down the gluten.
Sourdough: Sourdough is fermented dough. The gluten is broken down through the fermentation process and it has a sour taste that can vary greatly due to many factors.
Sourdough starter: A sourdough starter is a living organism in a flour and water mixture that consists of a combination of friendly bacteria and wild yeast. It feeds on the flour and excretes carbon dioxide. It is used as a natural way to use as leaven for bread and other baked products instead of commercial yeast or other leavening agents.
Autolyse: Autolyse is the process of leaving dough after mixing so the flour can soak up all the liquid and also jumpstart the gluten formation.
Active starter: An active sourdough starter is when a starter is fed and left for 4-6 hours, when it has doubled in size, have a lot of visable bubbles on top. A healthy and active starter that rises well indicates that it is strong enough to make bread dough rise as well.
Stretch and fold: Stretch and fold is a method to strengthen the dough by stretching in different directions.
Coil fold: Coil fold is a method to strengthen dough by lifting and folding it onto itself into a ‘coil’ this method is especially useful with high hydration dough.
Window pane: Window pane is when stretching dough until you can see light through the ‘window’. This indicates that the dough has developed good strength.
Gluten network: Gluten network is a structure that forms during resting and kneading or stretching the dough. This structure is what traps carbon dioxide excreted by the bacteria in the starter and makes the dough rise. The stronger the gluten network, the better the dough will rise.
Enriched dough: Enriched dough is when milk, butter or oil and or eggs are added to a dough to achieve a fluffier final product.
BAKERS PERCENTAGE
What is bakers percentage?
Bakers percentage or bakers math is a method to determain ingredients in relation to the flour.
Flour will always be 100%.
Why use bakers percentage?
Bakers percentage have the advantage to measurements because the result is much more accurate every time. Scaling recipes up or down will be much easier with the same result every time.
Bakers formula
Bakers % = (Ingredient weight / total flour weight) x 100
COMMON QUESTIONS
WHAT DOES ONE EGG WEIGH?
One medium egg weighs about 45g.
WHY USE WEIGHT IN A RECIPE AND NOT JUST CUPS LIKE NORMAL PEOPLE?
Using weight rather than measurements is much more accurate and will give a much more consistent outcome every time you bake a recipe.
CAN YOU SKIP COLD FERMENT OVER NIGHT?
Yes, you can skip cold fermentation if you are in a hurry, or if breaking down the gluten is not that important to you and if you have the 3-4 hours to let the dough rise after preparing the rolls.
DOES LONG FERMENT SOURDOUGH BREAK DOWN ALL THE GLUTEN?
No there will still be a small amount of gluten present in the dough depending on the flour being used and time fermented.
Recipe for this Easy laminated chocolate sourdough bread
INGREDIENTS
CHOCOLATE DOUGH
- 175g Flour
- 20g Sifted cocoa powder
- 45g Room temperature milk
- 67g Active sourdough starter
- 64g Melted butter or vegetable oil
- 64g Eggs (room temperature)
- 34g Sugar
- 4g Salt
WHITE DOUGH
- 195g Flour
- 45g Room temperature milk
- 67g Active sourdough starter
- 64g Melted butter or vegetable oil
- 64g Eggs (room temperature)
- 34g Sugar
- 4g Salt
METHOD
- MIXING: Crack eggs into a bowl and beat until well mixed.
- Add milk, starter and butter and mix.
- In a separate bowl put flour, sugar and salt and lightly mix.
- Mix wet and dry ingredients until no dry flour is visible.
- Cover and let rest or autolyse for 1 hour.
- TIME TO KNEAD: Divide into smaller portions and knead until you reach windowpane, about 5-10minutes.
- RISE: Cover and let rise in a warm spot for about 4 hours, then move to the fridge for overnight cold fermentation.
- THE NEXT DAY. Butter a bread pan and set aside.
- Roll both chocolate and white dough on a floured surface into a rectangle about 30x40cm big.
- Put one dough on top of the other and make sure there is no air trapped and that it is the same size.
- SHAPING: Fold right side 2/3 of the way to the middle, then fold left side on top of the right side. Roll dough from the top down into a tight log.
- Put dough into the buttered bread pan and set aside to do final rise for about 4 hours. (Can take longer in winter)
- Preheat oven to 180°C.
- Bake for 45min
- WAIT UNTIL IT IS COMPLETELY COLD BEFORE CUTTING!
Easy laminated chocolate sourdough bread
This recipe is an enriched sourdough dough and an enriched chocolate sourdough dough (stay with me), rolled out to the same size and laminated to form beautiful swirls once you've cut it.
Ingredients
- CHOCOLATE DOUGH
- 175g Flour
- 20g Sifted cocoa powder
- 45g Room temperature milk
- 67g Active sourdough starter
- 64g Melted butter or vegetable oil
- 64g Eggs (room temperature)
- 34g Sugar
- 4g Salt
- WHITE DOUGH
- 195g Flour
- 45g Room temperature milk
- 67g Active sourdough starter
- 64g Melted butter or vegetable oil
- 64g Eggs (room temperature)
- 34g Sugar
- 4g Salt
Instructions
- MIXING: Crack eggs into a bowl and beat until well mixed.
- Add milk, starter and butter and mix.
- In a separate bowl put flour, sugar and salt and lightly mix.
- Mix wet and dry ingredients until no dry flour is visible.
- Cover and let rest or autolyse for 1 hour.
- TIME TO KNEAD: Divide into smaller portions and knead until you reach windowpane, about 5-10minutes.
- RISE: Cover and let rise in a warm spot for about 4 hours, then move to the fridge for overnight cold fermentation.
- THE NEXT DAY. Butter a bread pan and set aside.
- Roll both chocolate and white dough on a floured surface into a rectangle about 30x40cm big.
- Put one dough on top of the other and make sure there is no air trapped and that it is the same size.
- SHAPING: Fold right side 2/3 of the way to the middle, then fold left side on top of the right side. Roll dough from the top down into a tight log.
- Put dough into the buttered bread pan and set aside to do final rise for about 4 hours. (Can take longer in winter)
- Preheat oven to 180°C.
- Bake for 45min
- WAIT UNTIL IT IS COMPLETELY COLD BEFORE CUTTING!
More recipes like this Easy laminated chocolate sourdough bread
DOUBLE CHOCOLATE SOURDOUGH ROLLS
Double Chocolate Baked Cheesecake
HEALTHY SOURDOUGH CHOCOLATE CHIP COOKIES WITH OATS AND COCONUT
SOURDOUGH REAL LIFE PLAY DOUGH FOR KIDS
My favourite Sourdough gadgets
Cast iron dutch oven
Sourdough kit
Kitchen scale
