Marbled Toast Bread

marbled-toast-bread

I was amazed by the beautiful colour of this toast bread.  It uses cooked biga as the pre-dough.  What is it?  It is basically 1 portion of flour and 5 portions water cooked until it is thickened.  Then leave the dough overnight to ferment and as a base of the pre-dough.  Outcome of the bread is – soft.

marbled-toast-bread2

Plain doughmarbled-toast-bread-dough
58g cooked biga
178g bread flour
10g milk powder
22g sugar
3g salt
3g yeast
19g egg
45g milk
15g Butter

Chocolate doughmarbled-toast-bread-preparation
58g cooked biga
178g bread flour
12g cacao
8g milk powder
30g sugar
3g salt
3g yeast
19g egg
52g milk
15g Butter

Mix all ingredients except salt and butter.  Knead and form a ball.

Add salt and butter and knead till a transparent pane can be seen when stretching the dough.

Let the two dough rise till double, about an hour.

Divide each dough in 10 portions. Cover with towel  or cling film.  Rest for 10 minutes.

Knead and form the chocolate small dough as rectangular shape.

Roll the white dough flat.  Place chocolate dough inside the white dough and wrap it.

Place the dough into a toast box (454g).  Until it rises to 90% of the top, cover it.

Preheat oven to 180C.  Bake for 35 minutes.

Let cool, slice and enjoy.

marbled-toast-bread-first-time

When I made it the second time, the pattern looked nicer as I stack up the divided dough in a different way.  The loaf is irregular when rising and after the baking.

marbled-toast-bread-2nd-rise

marbled-toast-bread3

marbled-toast-bread1

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s