This recipe features a naturally leavened, lightly sweetened shokupan made with cocoa powder. The bread has a soft texture with a beautiful swirly top and wavy interior, making it visually appealing and delicious.
1: In the morning, make your sweet stiff levain. It’s ready to be used when it doubles or triples, ~7-8hr at 80F.
2: In the evening, mix all dough ingredients except butter and cocoa paste in a stand mixer until dough comes together.
3: Add butter and mix until dough achieves window pane. Divide the dough in half and incorporate the cocoa paste into one half.
4: Form each dough into a ball, cover, and proof in separate bowls for 2-3hrs in a warm environment. Dough should rise slightly. Place into the fridge overnight.
5: The next morning, roll each dough into a 13x16” rectangle. Place the chocolate dough on top of the plain and gently go over it with a rolling pin once more to remove any air bubbles.
6: Shape it into a log starting from the 13” side.
7: Divide the dough into 6 sections and place each into a 20x10x10cm tin with the swirl facing upwards.
8: Cover and proof until it fills up 90% of the tin.
9: Bake at 355F for 35-40mins. Tent with foil if the top is getting too brown.
10: Optional: brush the top with sugar water for a shiny top (20g sugar dissolved into 20g water).
