Turmeric-Cocoa Marbled bread - portion & lamination tutorial

Turmeric-Cocoa Marbled Bread with Chocolate chips

Marbled bread is an amazing addition to your baking skills. Whether you bake sourdough or yeasted bread, I will show the lamination method that would help you bake gorgeous marbled bread that would be a beautiful treat for everyone enjoying it.
I often bake a cocoa marbled bread with chocolate chips for breakfast. Adding a 3rd layer with turmeric makes the bread even prettier. Hope you like the tutorial, drop any questions or comments, and if you like it, click the subscribe button.

Recipe:

For white dough
-100 g bread flour
-80 g water
-20g levain
-2 g salt

For cocoa dough
-125 g bread flour
-10g cocoa powder
-100 g water
-25g levain
-2 g salt

For yellow dough
-135 g bread flour
-6g turmeric powder
-110 g water
-27 g levain
-2 g salt

Method:

Mix flour and water (and cocoa or turmeric) for each part separately
and leave to autolyse for 1-2 hrs. Autolyse stage helps speed up gluten development. Add levain (always 20% of flour weight),
mix and leave covered for 30 min, then add salt to each part and mix well. Now, bulk proofing begins. We will leave the three bowls on the counter (where room temp is 70-74F ) and do 3 sets of coil folds 45-60 minutes apart.

Lamination:
Spray water on your counter lightly , wet your hands and stretch the white dough gently into a large rectangle. It needs to go thin (almost windowpane transparent). Take the cocoa dough and gently
stretch in your hands into a rectangle
then spread over white dough, until it covers it entirely. Remember, cocoa and turmeric parts are larger than the white one, so it should be no problem to cover the white dough. Repeat the same step for turmeric dough. Then gently stretch all three parts together, and add chocolate chips (or raisins, or skip inclusions altogether). Fold the dough onto itself - letter fold, roll and store in the bowl covered on for another 45-60 minutes, before doing one more coil fold. 60 minutes after last coil fold, dust the counter lightly and shape your dough. For marbled bread patterns to be nice and distinctive, this simple letter-fold shaping is perfect. I included a shaping tutorial in the video inset. Put the shaped dough in the banneton, leave on the counter for 30-40 minutes, then cover and send to the fridge for cold retard overnight . Bake in a cast iron Dutch oven. I used the Challenger baking pan, preheated to 500F then lower temp to 430F to bake 20 min covered , then 400F to finish baking for 20 min uncovered.

Let it cool, slice and enjoy.
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Видео Turmeric-Cocoa Marbled bread - portion & lamination tutorial канала Mariam Bakes at Home