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Chocolate Vanilla Swirl Sourdough Bread Recipe

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4.6 from 76 reviews

This Chocolate Vanilla Swirl Sourdough is a visually stunning and flavor-packed artisan bread combining three distinct doughs: vanilla, cocoa, and black cocoa espresso. Featuring a soft but chewy crumb and a striking marbled effect, this loaf offers a sophisticated balance of sweet vanilla and rich chocolate flavors enhanced by natural sourdough fermentation. Ideal for bread lovers seeking a creative and gourmet sourdough baking challenge.

Ingredients

Vanilla Dough

  • 110 g water, room temperature
  • 30 g sourdough starter, active
  • 6 g vanilla paste
  • 160 g bread flour
  • 4 g sea salt, coarse

Cocoa Dough

  • 115 g water, room temperature
  • 30 g sourdough starter, active
  • 140 g bread flour
  • 15 g dutch process cocoa powder
  • 4 g sea salt

Black Cocoa Dough

  • 65 g water, room temperature
  • 50 g fresh brewed espresso, cooled
  • 30 g sourdough starter, active
  • 140 g bread flour
  • 15 g black cocoa powder
  • 4 g sea salt

Instructions

  1. Make The Dough: In three separate medium bowls, prepare each dough. For the vanilla dough, mix water, sourdough starter, and vanilla paste, then add bread flour and sea salt until fully combined. For the cocoa dough, whisk water and starter, then add bread flour, dutch process cocoa powder, and salt, mixing thoroughly. For the black cocoa dough, combine cooled espresso, water, and starter, then incorporate bread flour, black cocoa powder, and salt. Cover each bowl and let rest for 60 minutes.
  2. Stretch And Fold: Starting with the lightest dough, uncover each bowl and perform a set of stretch and folds by gently pulling one flap of dough and folding it over itself, then rotating the bowl and repeating three more times. Cover each bowl and let rest for another 60 minutes. Repeat this stretch and fold process two more times over two hours, each followed by a 60-minute rest.
  3. Laminate + Bulk Ferment: Lightly flour your work surface. Turn out each dough into rectangles starting with vanilla, then cocoa, and finally black cocoa dough. Brush the vanilla dough surface with water, layer the cocoa dough on top, pressing firmly to adhere. Brush the cocoa dough and layer the black cocoa dough, pressing to adhere. Brush the top with water, then fold the dough into thirds, fold corners inward, and roll into a log. Place the log into a large bowl, cover, and bulk ferment for 2-3 hours until slightly risen and bubbly.
  4. Pre-Shape and Shape: Transfer the bulk fermented dough to a floured surface, gently press it into a rectangle, and fold it like a letter. Fold the corners inward, rotate, and roll into a tight log to build surface tension. Rest covered for 30 minutes. After resting, dust with rice flour and place seam side up into a banneton.
  5. Prove + Cold Retard: Let the shaped dough prove in a warm place for 2-3 hours until visible rise occurs. Cover and refrigerate to cold retard for up to 3 days to develop flavor and improve texture. Baking immediately after prove is possible but less flavor-optimized.
  6. Bake: Preheat the oven to 450°F (232°C) with a baking stone on the lower rack and a cast-iron skillet filled with 4 cups of water on the oven floor for steam, heating for at least 45 minutes. Turn the cold-retarded dough out of the banneton onto parchment paper and transfer to the baking stone. Bake uncovered with steam for 5 minutes, then score deeply down the center. Continue baking for 30 minutes, remove the skillet, then bake an additional 5-10 minutes until crust is well browned and internal temperature reads 205-210°F (96-99°C).
  7. Cool: Remove the bread from the oven and transfer to a wire rack. Cool completely for at least 2 hours before slicing to ensure optimal crumb structure and texture.

Notes

  • The vanilla dough has higher hydration to form a pliable base layer for lamination.
  • Use a pastry brush with water between dough layers to prevent air pockets.
  • Stretch and fold technique is critical for gluten development and dough strength.
  • Cold retard fermentation enhances flavor and texture but can be skipped if short on time.
  • Use rice flour for dusting banneton to prevent sticking without burning during baking.
  • Ensure oven and baking stone are fully preheated for proper oven spring and crust development.
  • Internal temperature check helps avoid underbaking or overbaking the loaf.

Find it online: https://forkvista.com/chocolate-vanilla-swirl-sourdough-bread-recipe/