Accordion Bread
The accordion bread is one of my earliest creation a few years back. The bread is named after the accordion pleats.
Ingredients
Dough
Sweet stiff starter
Cocoa paste
Directions
- 1
Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
- 2
Mix everything except butter till dough comes together and is strong.
- 3
Add butter gradually and knead until fully incorporated and dough achieves window pane.
- 4
Split dough into two equally.
- 5
Add the cocoa paste to one of the dough and mix to combine.
- 6
Rest the dough for 15mins.
- 7
Roll out the two dough and stack one on top of another with 1/3 offset.
- 8
Make a single fold and chill in fridge for 15mins.
- 9
Roll out the dough into rectangle.
- 10
Roll up from one end to another (like rolling Swiss roll).
- 11
Score the dough and place into greased tin (20x10x10cm).
- 12
Proof 3.5-4hr at 28C or until dough fills 90% if the tin.
- 13
Egg wash (optional).
- 14
Bake at 180C for 40-45mins.
