Marbled Sourdough Loaf


For dough 1:

200g of bread flour

160g filtered water at room temperature

45g levain (a younger version of the starter)

4g kosher or sea salt


For dough 2:

200g bread flour

8g cocoa powder

165g filtered water at room temperature

45g levain

4g kosher or sea salt


Take two separate mixing bowls. Add the required amounts of water and levain to both. Mix the levain with water then add the required dry flour and don’t forget to add the cocoa powder to one bowl. Start mixing with a dough whisk till you make a shaggy dough. Your dough doesn't have to be smooth and manageable at this stage. Cover the bowls and place them by the window for one hour.

 After an hour, uncover and add salt to each bowl. Push the salt in with your fingertips and knead it in the dough. Spread a little water on the counter and slam and fold the dough a few times for the salt to mix in fully.

Transfer the two doughs back to the bowls and cover them again for 30 minutes. Keep the bowls in a relatively warm place. Ideally, you are looking for a spot where the temperature is around 78-80 F. After the first 30 minutes of rest do the first coil fold as you can see in the video.

Repeat it two more times with 30 minutes rest in between. Then let the dough ferment till it doubles in size. This could take an extra 2 to 3 hours.

Now take the dough out of the bowls and spread them slightly on the oiled surface. Top one dough with the other one and fold like shown in the video. Proceed to shaping it and be careful not to overmix it. If you shape it roughly after layering it you might disturb the marbling. So try to get as much tension on the surface as you can without ripping the layers.

Now transfer it to a floured and lined banneton basket with the smooth side down and cover it. Seal the top of the dough by gently stitching it. Refrigerate it overnight.

Next day, heat a Dutch oven with the lid on, in the 450-degree oven on the lower third rack. Flip the dough loaf from the banneton and onto the parchment. Score it as desired and transfer it to the heated Dutch oven carefully. Put the lid back on and bake for 20 minutes covered. Now, remove the lid, lower the oven temperature to 420, and bake for 18-20 minutes. Remove from the oven and let it cool for an hour before slicing.

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