A worthwhile challenge for any sourdough baker!

Taking inspiration from @autumn.kitchen “accordion bread” and many creative Hokkaido milk bread loaves by @bread_md. I chose to challenge myself and create a recipe that bridges creativity and technique.

Being that the “accordion bread” process was confusing to me in how its steps differed from the process I’ve followed in the past. I went back to my older @bread_md inspired recipes and created what I felt was a doable version 1.0 of a”marbled” Hokkaido milk bread recipe. A recipe which took into account my whole grain ethos, Autumn’s ability to balance appearance and crumb texture, and Benny’s (Bread MD) easy to follow process and techniques.

Makes 2 Loaves

Permanent Link: https://fgbc.dk/3ush

Sweet Stiff Levain

115g Flour (100%)

72g Water (62.6%)

48g Organic Can Sugar (41.7%)

52g Starter (100% hydration) (45.2%)

Tanzhong->Dough

228g Tangzhong Milk (48g flour) (22.6%) – (1:5 flour to milk)

95g Rye (9.4%)

605g Base Flour (59.9%)

215g Spelt (21.3%)

95g Wheat (9.4%)

114g Organic Cane Sugar (11.3%)

25g Salt (2.5%)

500g Almond Milk/Water (3:1) (49.5%)

133g egg, whole (13.2%)

115g Olive Oil(11.4%)

24g Cocoa Powder (2.4%)

Key Process Notes:
I…1) Split the dough in half after mixing all of the ingredients in. 2) Added cocoa powder and some extra water to the now “dark half” 3) Let both dough ferment as usual with 3 sets of folds each. 4) Divided both doughs in two and gently rolled out one dark and one light at a time. 5) Overlapped the doughs so that half of each was now showing. 6) Overlapped the outer halves. 7) Checked to make sure that the outside of the shaped loaf would be the lighter dough. 8) Rolled up the dough/s, lightly sealed the ends, and put each loaf in its respective loaf pan. 9) Proofed the shaped loaves for an hour at room temperature then put them in the refrigerator. The next morning I took them out and allowed them to finish proofing. 10) Baked them at 180C with fan until they reached 195F (90.5C) internal.

Tangzhong (I create mine the night before dough prep day at a 1:5 flour to milk ratio) :  Tangzhong (credit: The Perfect Loaf), also called yukone in Japan, is an Asian technique that calls for pre-cooking a portion of the raw flour in a recipe with a liquid (usually water or milk) until it forms a paste. Then, this paste can be added to dough, resulting in bread that’s tenderer, more fluffy, and lasts longer before staling.When the flour is cooked to approximately 150°F (65°C), the starches gelatinize as the liquid is absorbed into the starch, which swells as the mixture becomes more viscous and gel-like. This gelatinization is similar to how the exterior of a bagel gelatinizes during boiling. When you do this, the process irreversibly turns the mixture into a sticky starch paste that’s then added to the dough during mixing.