Uploaded February 2025 | Updated September 2026, 1 week ago

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~Accordion Bread~
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*Sweet stiff starter*
– triple in 7-8hrs at 27-28C
30g starter
90g bread flour
40g water
15g sugar
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*dough*
230g bread flour
20g sugar
4g salt
1 egg (55g)
110g milk
20g butter
All of the sweet stiff starter
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Cocoa paste
10g dark cocoa powder
15g water
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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
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