Chocolate Sourdough Milk Bread
By Trang Doan · thelabreadtory.com
~24 hrs (mostly fermenting/proofing)3 loaves, 12 slices each
A rich, tender milk bread enriched with cocoa and sourdough starter, using tangzhong for moisture and a long fermentation for depth.
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| prepFeed starter 10–12 hours before mixing (6–7 am) | |||||||||||||
| prepPreheat oven to 400°F / 205°C for at least 30 minutes before baking | |||||||||||||
| 20 grams all-purpose flour (11.7% protein) | Make tangzhong: cook flour & cocoa with milk | Add cooled tangzhong, egg & starter, knead 20 min | Bulk fermentation, stretch & fold #1 at 45 min | Stretch & fold #2 at 45 min | Stretch & fold #3, refrigerate overnight | Divide into 3 portions, rest 10–15 min | Shape into logs, place in pans | Proof 6–7 hrs until puffy & springs back slowly | Brush with milk, bake 400°F / 205°C 7 min | Reduce to 350°F / 180°C, bake 20 min until golden | Cool in pan until warm, then on rack completely | ||
| 15 grams cocoa powder | |||||||||||||
| 100 ml whole milk | |||||||||||||
| 73 ml whole milk | Scald milk & sugar, melt butter into it | Whisk flour & salt, mix into cooled milk base | Autolyse, rest 15–20 min | ||||||||||
| 55 grams granulated sugar | |||||||||||||
| 57 grams unsalted butter, sliced into thin pats | |||||||||||||
| 245 grams all-purpose flour (11.7% protein) | |||||||||||||
| 6 grams kosher salt | |||||||||||||
| 1 large egg, room temperature | |||||||||||||
| 100 grams chocolate starter, ripe | |||||||||||||
| Neutral oil for dough handling | |||||||||||||
| Extra milk for wash | |||||||||||||
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