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@bryanmadridsta: Simply Lamine✨ #fyp #footballtiktok #lamineyamal #barcelona #blowthisup

Jude mbappingham
Jude mbappingham
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Wednesday 14 October 2026 22:58:25 GMT
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Zebra bread is so much fun to make, but even better to eat 🦓😋 Recipe ⬇️⬇️⬇️ Sweet Stiff Starters (Prepare Separately) Plain sweet Starter: • 15g starter • 45g bread flour • 20g water • 7g sugar Cocoa sweet Starter: • 15g starter • 40g bread flour • 20g water • 7g sugar • 5g cocoa powder → Ferment both starters until they triple in volume, about 7-8 hours at 27-28°C. Dough • 230g bread flour • 20g sugar • 4g salt • 1 egg (55g) • 110g milk • 20g butter • All of the plain sweet stiff starter • All of the cocoa sweet stiff starter Cocoa Paste • 10g dark cocoa powder • 15g water → Mix into a smooth paste and set aside. 1. Mix Dough • Combine all ingredients except butter and mix until a strong dough forms. • Gradually add butter and knead until fully incorporated and dough achieves windowpane. 2. Divide & Incorporate Starters • Divide the dough into two equal portions. • Knead the plain starter into one portion and the cocoa starter into the other until fully incorporated. • Mix the cocoa paste into the cocoa dough until fully combined. 3. Rest & Lamination • Rest both doughs for 15 minutes. • Roll out each dough separately and stack them with a 1/3 offset. • Perform a single fold and chill in the fridge for 15 minutes. 4. Shaping • Roll the dough into a rectangle. • Roll it up from one end to another like a Swiss roll. • Score the surface and place it into a greased 20x10x10cm tin. 5. Final Proof • Proof at 28°C for 3.5-4 hours or until the dough fills 90% of the tin. 6. Bake at 325F for 28-30 min #Recipe #bread #chocolate #soft #fromscratch #bakery
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