Half loaf marbled “Leopard”

Ingredients

• 500 g Wheat flour (type 55) (For the base dough)
• 300 g Warm water (Temperature 30‑35°C)
• 7 g Dry baker's yeast (Approximately 2¼ teaspoons)
• 10 g Salt (Approximately 1.5 tsp)
• 10 g Sugar (Approximately 2 tsp)
• 20 g Unsalted butter (At room temperature, incorporated into the dough)
• 22 g Unsweetened cocoa powder (10 g for the light chocolate dough, 12 g for the dark chocolate dough)
• 20 g Whole milk (10 g added to each chocolate dough)
• 15 g Melted butter (for the pan) (To grease the loaf pan)

Instructions

1. Prepare the base dough

   In a large bowl, mix the flour, salt, sugar, yeast and warm water. Knead until you obtain a smooth and supple dough.

   Time: PT10M

2. Divide the dough into three portions

   Take 320 g of dough and place it in a bowl covered with a cloth (white dough). Take an additional 205 g and place it in a second covered bowl (white dough). The remaining dough stays in the first bowl.

   Time: PT5M

3. Color the light chocolate dough

   To the first portion (320 g), add 10 g cocoa powder and 10 g milk. Knead until you obtain a uniform light chocolate color.

   Time: PT5M

4. Color the dark chocolate dough

   To the second portion (205 g), add 12 g cocoa powder and 10 g milk. Knead until you obtain a deep dark chocolate color.

   Time: PT5M

5. First rise (proofing)

   Cover the three bowls with a cloth and let rise for 1 h 30 min at room temperature (≈ 25 °C).

   Time: PT1H30M

   Temperature: 25°C

6. Degas the doughs

   After the rise, degas each dough by gently pressing it with your hands.

   Time: PT2M

7. Shape into balls

   Divide each dough into equal portions (about 4 balls per dough) and shape each portion into a smooth ball.

   Time: PT5M

8. Create the light chocolate log

   On a lightly floured surface, roll out a ball of light chocolate dough into an oval shape, then gently roll it to form a long thin log.

   Time: PT5M

9. Assemble the three‑layer log (light + dark)

   Roll out a ball of dark chocolate dough into an oval, place the light chocolate log in the center, then roll everything together to obtain a two‑layer log (dark on the outside, light in the center).

   Time: PT5M

10. Assemble the final three‑layer log (white + chocolate)

    Roll out a ball of white dough into an oval, place the double‑layer log (dark + light) in the center, then roll to obtain a final log with three distinct layers.

    Time: PT5M

11. Repeat the operation

    Repeat steps 8‑10 with the remaining balls until you have four finished logs.

    Time: PT10M

12. Lengthen the logs

    Roll each log so that it is twice the length of the loaf pan, to obtain long thin logs.

    Time: PT5M

13. Cut the logs in half

    With a sharp knife, cut each log into two equal sections.

    Time: PT2M

14. Place in the pan

    Generously butter the loaf pan. Place the first four half‑logs side by side, then place the next four on top, filling the pan to the desired height.

    Time: PT5M

15. Second rise

    Cover the pan with a cloth (or a lid if using a half‑loaf pan) and let rise for 40 min at 25 °C.

    Time: PT40M

    Temperature: 25°C

16. Baking

    Preheat the oven to 180 °C. Bake the bread for 30 minutes until the crust is golden and a hollow sound is heard when tapping the bottom.

    Time: PT30M

    Temperature: 180°C

17. Cooling

    Remove the bread from the oven, unmold and let cool on a rack for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

1800

Protein

6 g

Carbohydrates

35 g

Fat

5 g

Fiber

2 g