Inspiration
After I made the super delicious sourdough vegan milk bread, I have been thinking of ways to take it up a notch as I always do. Altering the flavor of the bread is definitely a good way to start! While I was debating between matcha sourdough or chocolate sourdough, why not make them both in one loaf, whilst creating a marble effect? 🍵🍫
However, the only thing that concerns me is that the cacao flavor will overpower the matcha flavor. Also, usually people make it by rolling two layers up while shaping the bread. Although I am not against this method, as a blogger who always consider the photogenic factor first, it won’t show a good pattern when you tear up the bread. What’s more, I always like to let nature do their own job. Hence, letting the dough create the pattern as they go.
Outcome
The final product is very nice. Fluffy, stringy and sightly sweetened. Same as the Vegan Sourdough Milk Bread, I replace the Hokkaido milk in traditional recipe with almond milk and tofu. The matcha and chocolate flavors are both prominent in the bread that taste both of them separately. Most importantly, they compliment each other well instead of overpowering each other.
Serving Suggestion
This bread is perfect on its own or serve with butter (VEGAN butter of coz). Given them they are slightly sweetened and super fluffy, French toast is my favorite way to enjoy them 🙌 Without further ado, I present the Sourdough Vegan Matcha & Chocolate Marble Milk Bread 🍵💚
Sourdough Matcha & Chocolate Marble Bread
Course: AppetizersCuisine: JapaneseDifficulty: High8
servings1
hour35
minutesIngredients
- Stiff levain
45g bread flour (I used Bob’s Red Mills Artisan Bread Flour)
20g water
15g sugar
15g sourdough starter
- Tangzhong
90g almond milk
15g bread flour
- Bread dough
140 g almond milk
50 g sugar
305g bread flour
50 g silken tofu, blended
3 g salt
42 grams vegan butter, soft (I used Miyoko‘s)
- Matcha dough
Add 3g matcha powder
- Chocolate dough
Add 15g dutch processed cacao powder
- “Egg” Wash
2 tablespoons of sugar dissolved in 3 tablespoons of water
- Topping
Sesame seeds (optional)
Directions
- Starter
- In the morning, mix the starter ingredients in a jar. Press down with your knuckles to create a uniform surface and to push out air to reduces drying out. Leave at room temperature for around 5-6 hours or until it doubles in size.
- Tangzhong
- In a sauce pan set on med-low heat, whisk the almond milk and flour until blended. Then cook for several minutes until thickened, stirring regularly. Place it in a bowl and let it cool.
- Dough
- The night before, mix everything (except the vegan butter, matcha powder and cacao powder) in a mixing bowl until combined. Then place the dough in the fridge overnight.
- The next morning, take the dough out from the fridge when you mix the starter. Allow the dough to sit at room temperature when the levain is rising.
- When the levain has doubled in size, separate the dough into 2 equal halves.
Divide the COOLED Tangzhong into 2 equal portions. Add the portions to the separated dough. - To one dough, add matcha powder. Hand knead for 10-15 mins. Let it rest for 15 mins.
During the rest time, you can knead the chocolate dough. Add cacao powder and knead for 10-15 mins. Rest for 15 mins. - Separate the stiff levain (sourdough starter) into 2 parts. Add them to the matcha and chocolate dough respectively. Mix them each for 5-10 mins. At the end of the mixing process, it should not stick to your hands and should pass the windowpane test.
- Let both dough rest for 30-40 mins (depends on room temperature).
- Perform lamination. Perform 2 more sets of coil S&F with 30-40 mins interval.
Leave untouched and let it rise for another 4-5 hours (or until it doubled in size). - Scrape the dough out onto a clean counter top. Divide the dough into 3 equal portions. Pre-shape. Rest for 15 mins. Grease your bread pan.
- Shape them into 3 small rectangular logs and place them into the greased bread pan.
- Cover and let it rise for another 2-4 hours. Or you can also leave it at room temperature for 15 mins and them retard in the fridge overnight.
- Preheat the oven to 180°C. Brush the surface of the dough with “Egg” wash, sprinkle with sesame seeds and bake for 30-35 mins. Take out the bread and brush with more “egg” wash. Bake for another 2-3 mins.
- Let your chocolate matcha sourdough cool completely before serving 🙆🏻♀️
