Ingredients
SwissBake® T55 Flour – 1000 g
SwissBake® Alpha Super Improver – 10 g
Water – 600 g
Sugar – 80 g
Butter – 60 g
Fresh Yeast – 20 g
Salt – 20 g
Cocoa Powder – 10g to 15g
Method
Mixing: Combine flour, water, yeast, salt, sugar, butter, and improver in a spiral or planetary mixer. Mix until halfway developed (approx. 4–5 minutes at slow speed).
Scaling Dough: Divide dough into two parts – 60% plain and 40% for chocolate. Add cocoa powder to the smaller portion. Mix both until full gluten development. Rest both doughs for 20–30 minutes at room temperature, covered.
Marble Layering and Panning: Roll out the plain dough into a rectangle. Roll out chocolate dough and layer it on top. Press gently and roll into a tight log, seam down. Place the dough into a greased loaf pan (Pullman mold preferred), seam side down.
Proofing & Baking: Proof at 30°C to 35°C with 75–80% humidity for 45–60 minutes or until doubled in size. Bake at 200°C for 30–35 minutes, until golden brown and internal temperature reaches 94°C. Demould and cool on a wire rack before slicing.
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