This creative bread is named for its accordion-like pleats.
Sweet Stiff Starter:
- 30g starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 1 egg (55g)
- 110g milk
- 20g butter
- All of the sweet stiff starter
Cocoa Paste:
- 10g dark cocoa powder
- 15g water
Instructions:
- Prepare starter and use when tripled.
- Mix dough ingredients (except butter). Add butter gradually.
- Divide dough, add cocoa paste to one half.
- Rest, then roll out doughs and stack with offset.
- Fold, chill, roll into a rectangle, roll up, score, and place in greased tin.
- Proof, egg wash (optional), and bake at 180°C for 40-45 minutes.