IMG_7854yes, i’m into the starter dough craze these days…



Starter dough
105g high protein/bread flour
45g low protein/cake flour
12g trehalose
3g instant dry yeast
120g water

Main dough
84g high protein/bread flour
45g low protein/cake flour
21g cocoa powder
30g trehalose * increase quantity to 45g and use sugar if you like a sweet toast
1/2 tsp salt
12g hot chocolate powder
45g egg
27g milk
36g unsalted butter

70g dark chocolate, chopped coarsely * i used Lindtt 85% dark chocolate


高筋/面包粉 105克
低筋/蛋糕粉 45克
海藻糖 12克
即溶干酵母 3克
水 120克

高筋/面包粉 84克
低筋/蛋糕粉 45克
可可粉 21克
海藻糖 30克 *如偏爱甜吐司,可直接用白糖,并将用量增加至45克
盐 1/2小匙
热可可饮料粉 12克
鸡蛋液 45克
牛奶 27克
无盐黄油 36克

黑巧克力 70克,切碎 *我用了 Lindtt 的85%黑巧


IMG_7857– mix all of starter dough ingredients and allow to rise for at least 2 hours

– mix all main dough ingredients (except butter and chopped chocolate) into starter dough and knead till pliable. incorporate butter and continue kneading till window pane stage. add in chopped chocolate at the last 2 mins of kneading

– rise for an hour or till double in size

– punch dough down and divide into 3 equal portions. rest for 20 mins

– roll each dough out and swiss roll. repeat this one more time, then place into loaf pan to rise for around 40 mins

– brush dough with milk and bake in preheated oven of 180 degrees for 30 mins





Pollution index: 28 (excellent)


(23) Comments

  • Mel (October 13, 2014)

    I think this chocolate toast I don\’t need any spread as I can just eat it as it own!

  • LY (October 13, 2014)

    I\’ve not tried the 5 thousand dollar starter dough before. Will try to do this. Your bread looks really yummy. It\’s already very good on it\’s own. The spread is icing on the cake! 🙂

  • Doreen (October 13, 2014)


  • 婉婉下午茶 (October 13, 2014)


  • Veronica (October 13, 2014)

    I can eat this on its own as it is so chocolatey. I always love your bred, they are so soft and beautiful.

  • 0620 (October 13, 2014)


  • eileen (October 13, 2014)


  • Ann Low (October 13, 2014)


  • Fion (October 13, 2014)


  • Qi Qi in the house (October 13, 2014)


  • May Law (October 13, 2014)

    5千元的面包, 好贵呀! 哈哈哈。。。
    还是亲亲做给我吃好了, 我吃不起。。。嘻嘻!

  • Diana Gale (October 14, 2014)

    I love this!!! Am book marking it!! 😀

  • Gloria (November 10, 2014)

    What can i substitute for trehalose? Thanks

  • nunoi (December 4, 2014)

    Hi Victoria

    I am a new bread baker and started to bake your bread receipe. I like hokkaido milk loaf a lot. This bread look really soft and make me feel I have to bake it.
    May I know if I use sugar instead if trehalose, I should put the same amout or not.

    Thank you.

    • Victoria Bakes (December 5, 2014)

      Hello Nunoi, yes you have to do this.. it\’s got a gorgeous texture. yes, please use sugar, at the same amount. the reason i use trehalose is because of health purposes. it does not give that sweetness, but still render that colour that\’s needed for bakes. hope this helps

      • nunoi (December 7, 2014)

        Hi Victoria

        Thank you very much for your advice and sorry for my late reply

  • chloe (April 19, 2015)

    Hi Victoria. The 12gm of hot chocolate powder – can I replace with cocoa powder on top of the 21 gm coco powder or can I omit this otherwise I have to buy it just for this recipe. I hardly drink hot choc due to high sugar content in the packaging. Thanks again. Regards.

    • Victoria Bakes (April 19, 2015)

      Hi Chloe, cocoa and hot chocolate powder are two very different things altogether. When i created this recipe, i meant to use different type of chocolate to give it that punch.

      As u can see, there is already cocoa powder in it and substituting with more will make it a drier toast, n it will be very bitter. Having said that, you can do it if u like but bring water up n probably add chocolate chips and u must increase sugar to make it palatable. I will however, discourage as it totally revamps the recipe. Instead if needed, replace with things like milo, ovaltine or horlicks. U do not need to buy a whole pack. I always get mine when i stay in hotel.

      Hope this helps.

  • chloe (April 19, 2015)

    Hi Victoria. Thanks so much. I do have Milo. So I use the same amount which is 12 GMs of Milo??. Thanks as I hope to try this soon.

  • chloe (June 10, 2015)

    Hi Victoria. How are you. Just want to let you know that I baked this loaf and like it a lot. The texture was soft and fluffy and the taste was so wholesome packed with rich chocolate flavor. Thanks for your relentless effort and appreciate your sharing especially for beginners like me.regards.

    • Victoria Bakes (June 10, 2015)

      Chloe! how are you? i am glad to hear from you and your feedback. great to know you had a successful bake.. keep it coming!

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Victoria Bakes – Baking into the Ether