RECIPE OF DUO-TONE BREAD LOAF 蓝花碳粉面包

Overnight Sponge Dough:

150 gram of bread flour

50 gram of all-purpose flour

¼ teaspoon of yeast

20 gram milk powder

16 gram of whipping cream

104 gram of blue pea flower water

Main Dough:

65 gram bread flour

30 gram sugar

½ teaspoon of salt

¼ teaspoon of yeast

30 gram of fresh milk

30 gram unsalted butter

** 1 teaspoon of charcoal powder for BLACK DOUGH

Method:

1. To place all the ingredients from Sponge Dough in your BM and select dough mode for 15 minutes. Or until all the ingredients have well cooperated. 
2. Keep in the fridge for about 17 hours.
3. Placed the ingredients in Main Dough (Except Butter)  + Overnight Sponge Dough, according to the sequence: Milk -> Sponge Dough -> Bread Flour -> Salt (one corner) -> Sugar (another corner) -> Yeast (Make a well and put your yeast in)
4. Select dough mode and run for 20 minutes.
5. Add melted butter and run for another 20 minutes or  until you have reached the window pane.
6. This recipe yield about 500 gram of dough. Took out 200 gram of dough and put it back into your BM. The rest of the 300 gram dough can keep in the fridge first.
7. Add charcoal powder in your 200 gram dough until it has became BLACK DOUGH.
8. Take out the remaining 300 gram dough from the fridge.
9. Shape both in log shape. Wrap black dough into the other dough and let it proof for 90 minutes.
10. Baked @ 190 C for about 40 minutes.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.