🍞 Vanilla & Chocolate Marble Loaf
Link to our LIVE sourdough starters:
Vanilla Dough
• 75g active sourdough starter
• 164g warm filtered water
• 250g bread flour
• 5.5g salt
1 T Vanilla
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Chocolate Noir Dough
• 100g active chocolate starter
• 25g sugar
• 4.5g olive oil
• 175g filtered water
• ½ tbsp vanilla
• 250g bread flour
• 27.5g unsweetened cocoa
• 5.5g salt
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Instructions
1. Mix starter and water. Add flour and salt. Stir until a shaggy dough forms.
2. Rest 1 hour.
3. Stretch and fold every 30 minutes for 1.5–2 hours, covering in between.
4. Bulk ferment 4–8 hours, or until doubled and dough pulls cleanly from the bowl.
5. Cut dough into 3–5 big chunks each. Gently arrange the chunks in a pattern, alternating between vanilla and chocolate doughs.
6. Shape by gently bouncing and clasping the dough closed.
7. Rest at room temperature for 60 minutes.
8. Cold proof overnight (covered).
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Baking (Next Day)
1. Preheat Dutch oven to 450°F. Let dough come to room temp for 1 hour.
2. Score and transfer to the Dutch oven. Lower heat to 400°F.
3. Bake:
• 20 minutes covered
• 30 minutes uncovered, until deep golden brown
4. Cool fully on a wire rack before slicing.
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Happy Baking! 🍫🍦#sourdough #sourdoughbread #marblebread #asmr #sourdoughstarter #asmrsounds #sourdoughforbeginners #sourdoughrecipe #chocolate #vanilla #sourdoughdiscard #artisanbread
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