Sourdough chocolate braid

Category: Sourdough bread
Sourdough chocolate braid

Ingredients

wheat sourdough 100% moisture active 170 gram
milk 80 gram
sugar 30 grams
premium wheat flour 350 grams
pressed yeast 5 grams
butter 150 grams
eggs 2 pcs.
Fine sea salt 5 grams
For filling
chocolate (any) 100g
banana 1 PC.
brown sugar 2 tablespoons
odorless vegetable oil for lubrication 2 tablespoons
for streusel crumbs
flour 30 grams
sugar 30 grams
cold butter 15 grams
egg for lubrication with a spoonful of water or milk

Cooking method

  • I fed the sourdough in equal parts 8-10 hours before kneading.
  • Dough.
  • Dilute the leaven with warm milk. Combine yeast with flour, crumbling into fine crumbs. Combine all ingredients except oil and salt and knead for 8 minutes with a hook. Stir in oil gradually and add salt. About 8-10 minutes more. The dough is very soft and very sticky. Round the dough with oiled hands, put in a greased container with a lid and refrigerate overnight.
  • For toppings Grate the chocolate, chop the banana finely.
  • In the morning, take out the dough and roll it cold into a layer 5-7 millimeters thick on a table dusted with flour. Grease the layer with vegetable oil, sprinkle with chocolate and brown sugar and roll up a not very dense roll. Cut the roll lengthwise, turn the filling up and braid from the middle. Transfer to a dish lined with baking paper.
  • The molding can be viewed HERE... Thanks to Ilona for the detailed photos. The dough is very soft and mobile, so you need to work quickly so that it does not have time to warm up. Proof at room temperature. Should increase by 1.5-2 times. I had 2.5 hours.
  • Streusel crumb.
  • Mix flour and sugar, add cold butter. Grind everything into small crumbs.
  • Grease the dough ready for baking with an egg and sprinkle with crumbs.
  • Bake in an oven preheated to 200 degrees for the first 15 minutes with steam. Then remove the steam, ventilate the oven, reduce the temperature to 170-180 degrees and bring to readiness. My total time was 50 minutes.
  • Sourdough chocolate braid
  • Sourdough chocolate braid

The dish is designed for

about 1 kg.

Time for preparing:

4-5 hours.

Cooking program:

oven.

Note

The source of the recipe is here with my changes. The author's dough is even softer, but I couldn't work with him. I changed it for myself, increasing the amount of flour and decreasing the amount of milk. The recipe is completely without yeast, and I used the yeast, fearing that the dough would be sour.
What to say about the spit itself? Very airy, fluffy and tasty dough. Next time I would add sugar again, even though I doubled it compared to the original. A dough with a slight sourness that does not spoil the taste. When baking, there was a breathtaking baking smell. Next time I'll add vanillin too. I will definitely bake and recommend it to you.

Twist
Angela, I am the first for such a tasty treat! I would love to eat a piece of tea now!
And then I just arrived, in the refrigerator roll a ball and there is such beauty!
ang-kay
Quote: Twist

Angela, I am the first for such a treat!
Oh thank you . Marishka, who ran in and praised
Quote: Twist
I would love to eat a piece of tea now!
Itself with pleasure ate 2, or maybe three pieces
Quote: Twist

And then I just arrived, in the refrigerator roll a ball and there is such beauty!
I DO NOT BELIEVE! This cannot be!
Twist
Angela, for a couple of days that I was on a business trip, my husband picked up everything cleaned up! And while everything is defrosting and the bread dough comes up, I am here on my favorite site.
ang-kay
Wait for something new? once put the bread?
Twist
Angela, I am planning a new oven at the weekend. Now while I'm doing the duty option - a simple and quick loaf.
Natali06
Whoa! So you bake all day today? What a hard worker! She brought such a bun, soaking! And fluffy!
ang-kay
Natasha!The bun is really cool. I bake for half a day. : girl_haha: I also baked bread with semolina, but I'll load it tomorrow. And that is already ashamed. : oops: Dispersed!

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