@autumn.kitchen: _~Accordion Bread~ . *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 . #shokupan #sourdoughshokupan #sourdoughbread #sourdoughloaf #sourdoughsandwichloaf #wildyeast #naturalyeast #levain #sweetstiffstarter #accordionbread

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Tuesday 18 February 2025 12:43:27 GMT