Uploaded August 2022 | Updated September 2026, 1 week ago
~ Marble Loaf ~
Trying to perfect my marble loaf. Sigh, I always make the same mistakes, the layers are not even and stripes thickness not consistent. Nevermind, I will try again. 😄
On a brighter note, the black and white dough is more balanced this round. Out of the 600g dough, 340g is white and 260g black dough.
*Ingredients (Sweet Stiff Starter)*
30g sourdough starter
90g high protein flour
40g water
15g sugar
*Ingredients (Dough)*
230g high protein flour
20g sugar
4g salt
110g milk
1 whole egg (55g)
20g unsalted butter
All of the sweet stiff starter
2 tsp charcoal powder and a bit water to make into paste
*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 in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Split dough into two (4:6 plain:charcoal)
➡️ add charcoal paste into one of the dough and mix to combine
➡️ Bulk proof the dough for 2hrs at 28C
➡️ roll out the two doughs and stack one on top of the other with a 1/3 offset
➡️ Make a single fold and chill in fridge for 10-15mins
➡️ Roll out again and make a single fold, chill in fridge 10-15mins
➡️ roll out to approximate 10x40cm
➡️ cut into three strips and braid accordingly
➡️ place into loaf tin (San Neng DS1920197) and proof until 90% of the tin
➡️ bake 170C for 45mins
________________________________________________________________________
Instagram
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
~ Marble Loaf ~
Trying to perfect my marble loaf. Sigh, I always make the same mistakes, the layers are not even and stripes thickness not consistent. Nevermind, I will try again. 😄
On a brighter note, the black and white dough is more balanced this round. Out of the 600g dough, 340g is white and 260g black dough.
*Ingredients (Sweet Stiff Starter)*
30g sourdough starter
90g high protein flour
40g water
15g sugar
*Ingredients (Dough)*
230g high protein flour
20g sugar
4g salt
110g milk
1 whole egg (55g)
20g unsalted butter
All of the sweet stiff starter
2 tsp charcoal powder and a bit water to make into paste
*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 in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Split dough into two (4:6 plain:charcoal)
➡️ add charcoal paste into one of the dough and mix to combine
➡️ Bulk proof the dough for 2hrs at 28C
➡️ roll out the two doughs and stack one on top of the other with a 1/3 offset
➡️ Make a single fold and chill in fridge for 10-15mins
➡️ Roll out again and make a single fold, chill in fridge 10-15mins
➡️ roll out to approximate 10x40cm
➡️ cut into three strips and braid accordingly
➡️ place into loaf tin (San Neng DS1920197) and proof until 90% of the tin
➡️ bake 170C for 45mins
________________________________________________________________________
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
