Cocoa Marble Sourdough (ซาวโดโกโก้)

1.Mix sourdough starter, water, and bread flour until just combined. Rest for half an hour.

2.Add salt then stretch the dough and fold on to itself about 15 to 20 times then rest for another half an hour.

3.After resting, use slap and fold method to knead the dough then rest for another half an hour.

4.Mix cocoa powder with warm water and leave until lukewarm.

5.Roll the dough into rectangle, brush cocoa liquid thoroughly. Pluck out a small part of dough to use as a benchmark for resting. Fold the dough on top of each other to create layer. Rest for another half an hour.

6.Fold the dough with Coil Fold method ( Coil fold start by wetting your hand and remove the dough out of the bowl gently, tuck both end under and place the dough back in the bowl then turn the bowl 90 degrees). Repeat the coil fold twice and divide dough into two portions. Store the dough in the box and rest for half an hour.

7.Repeat another cold foil on the dough and rest for another one to three hours depend on the temperature. Refer to the reserved dough as a benchmark.

8.Form the bread by fold and tuck the dough tightly into a loaf.

9.Dust rice flour on to the dough basket. Place the dough in and rest for an hour.

10.Remove dough from the basket and score the dough about 1cm deep across the dough. Preheat conventional oven to 230 °C. Place a water tray inside the oven for steam as well.

11.Bake sourdough for twenty minutes. Remove the water tray and bake for another 20 – 25 minutes.

12.Rest sourdough on a rack for two to six hours before serve.