Chocolate Soft Bread | Fluffy, Rich & Easy Recipe
Chocolate Soft Bread (Old Dough Method) – Fluffy, Rich & Perfect for Chocolate Lovers
If you love soft, pillowy bread with a hint of rich cocoa, this Chocolate Soft Bread made using the Old Dough Method is a must-try. The old dough (pre-fermented dough) not only enhances the flavour but also gives the bread a finer crumb, better structure, and longer shelf life.
Perfect for chocolate sandwiches, French toast, or eaten plain—it’s the kind of bread that disappears fast in every household!
What Is the Old Dough Method & Why It Makes Better Bread
The Old Dough Method—also known as pâte fermentée—is a traditional baking technique where a small portion of fermented dough is incorporated into a fresh batch. Think of it like a shortcut sourdough: it’s not as tangy, but it brings complexity, structure, and softness to the final bread.
This method is widely used in professional bakeries for its consistency and flavor-enhancing properties. Instead of relying solely on fresh yeast, the old dough contributes strength and depth developed during its fermentation.
This technique is especially ideal for enriched doughs like this chocolate loaf.
Key Benefits:
- Improved Flavor – Adds depth and complexity from slow fermentation.
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Finer Crumb Texture – Promotes better gluten development for a soft, tight crumb.
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Better Oven Spring – Enhances dough strength and elasticity, leading to a taller, lighter loaf.
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Longer Freshness – Helps the bread stay moist and soft for several days.
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Reduced Yeast Usage – Lowers the need for added yeast, improving digestibility and flavor.
Even if you don’t bake daily, you can build old dough from scratch a few hours before your main dough or ferment it overnight in the fridge. It’s a simple addition that makes a huge difference in the quality of your homemade bread.
How To Make Chocolate Soft Bread Loaf
Ingredients (Yields: 1 Loaf)
Instructions
- Old Dough
- Combine water, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until get a smooth dough. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Kneading Main Dough:
- Put all ingredients (except butter) including old dough (I usually tear the old dough slightly) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 -3 minutes or until the dough become elastic and comes together.
- Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Round up the dough and put back in the same bowl or another clean bowl. Cover with lid and let the dough rise in a warm place for about 60 minutes or until double in size. My kitchen room temperature is about 29C - 30C.
- Shaping:
- Transfer the dough to a clean floured or slightly oiled surface then divide into 3 equal portions (about 216g per portion). Please use a kitchen scale if you want to be exact.
- Form each portion to a ball. Rest for 10 minutes.
- Flatten with rolling pin.
- Fold right to centre and fold left overlap it. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in the prepared loaf pan.
- Final Proofing:
- Let it proof in a warm place for about 30 - 60 minutes or until the dough reaches about 1 cm below the height of the pan. My kitchen room temperature is around 29 - 30C.
- To bake:
- Preheat oven at 180C - 190C (top & bottom heat) or 170C - 180C (fan-forced) for 15 minutes before baking.
- Brush with egg wash.
- Bake in a preheated oven for about 30 minutes, or until golden brown. If it is browning too quickly, cover the top loosely with aluminium foil.
- Remove bread from oven then remove the bread from the pan. Let it cool on rack completely before slicing.
Must-Know Tips Before You Start
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Storage Tips
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Room Temp: Keep in an airtight container up to 3 days.
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Freezer: Slice and freeze for up to 1 month. Toast straight from freezer or thaw at room temp.
FAQ – Chocolate Soft Bread (Old Dough Method)
1. Can I make this bread without old dough?
Yes, you can, but the results will be slightly different. Without old dough, the bread may not be as flavorful, soft, or long-lasting. If skipping it, you may need to increase yeast slightly and adjust proofing time.
2. Why is my chocolate dough not rising as much?
Cocoa powder can inhibit gluten development and absorb extra liquid. Ensure you're using high-protein bread flour and consider kneading longer for full gluten strength. Also, be sure the dough is proofed in a warm (not hot) spot, around 29°C–30°C.
3. Can I add chocolate chips or nuts?
Absolutely! Fold in 30–50g of chocolate chips, chopped nuts, or dried fruit after kneading. Just be sure not to overload the dough or it may become heavy.
4. Can I use plant-based milk or make this dairy-free?
Yes. You can substitute the milk with oat, soy, or almond milk and replace the butter with plant-based margarine or coconut oil. It may slightly alter texture, but the bread will still be soft and rich.
5. Can I use this dough for buns or rolls?
Yes! This versatile dough works beautifully for soft chocolate buns, braided loaves, or filled rolls. Adjust baking time based on shape and size.
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Tried this Chocolate Soft Bread with the Old Dough Method?
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Leave a Comment
I’d love to hear how your loaf turned out!
Leave a comment below to share feedback, ask a question, or just say hello. 😊
Final Thoughts
The Old Dough Method makes a noticeable difference in the flavor, texture, and longevity of this Chocolate Soft Bread. Whether you're baking for family, gifting a loaf, or treating yourself, this recipe is a beautiful balance of indulgence and softness.
Happy baking!
how much coffee powder could you use?
ReplyDeleteHi, thank you for asking. You can see from my Mocha Soft Sourdough Bread link that I posted above. However, it is about 1 sachet (1.7g) instant coffee (I used Nescafe), add more if you prefer strong coffee flavour.
DeleteCheers :)
Hi, are you using KA mixer? What speed did you use to reach windows pane? Thanks
ReplyDeleteYes, the heavy duty model. I used no. 2. But, when I saw the dough was too slow to come together, I turned to no. 3 and then no. 4 for about a minute, then turned back to no. 2.
DeleteCheers :)
Hi.. how long can the yudane dough can kept in the fridge?
ReplyDeleteHi, thank you for asking. Maybe 2 -3 days. I never experimented for keeping more than 2 days.
DeleteCheers :)
Hi, can I add chocolate chip in and how much can be added?
ReplyDeleteHi, additional adding chocolate chip or replacement of cocoa powder?
DeleteI never experimented with chocolate chip in this recipe. Sorry, I do not know how much should add. You can add, but just don't know how much.
Cheers :)
Do I have to reduce the cocoa powder when I add instant coffee powder so that the total weight is still 18g?
ReplyDeleteHi, Thank you for asking.
DeleteYes, you should reduce the cocoa powder to get the total weight of 18g.
Cheers :)
Hi, anything I should take note if I’m using hand knead Instead of stand mixer?
ReplyDeleteHi, thank you for asking. To be honest, I never tried hand kneading before. Just do the method and way that you know ya. Cheers :)
DeleteHI, Can Yudane and Tangzhong bread receipt be changed to sourdough one?
ReplyDeleteHi, thanks for asking. Yes.. I have this recipe in sourdough. But, I added coffee powder to Mocha sourdough soft bread. Please omit coffee powder for chocolate soft bread.
DeletePlease click this for recipe:
https://www.bakewithpaws.com/2019/06/mocha-soft-sourdough-loaf.html
Cheers :)
Hi,
DeleteThank you for your sharing.
I am curious that how I can convert your other receipts into sourdough one?
Because I only use sourdough for making breads.
Thank
Hi, I have plenty of Soft Sourdough Bread recipes in my blog. You can search under CATEGORIES at the side bar or RECIPES on the top bar.
DeleteCheers :)
Hi, this looks amazing! I’d love to make it for my grandchildren, but only have 9 x 5 non stick and 8 x 4 inch cast iron pans. Do you think one of these would work? Hi f so, which would you suggest? Thank you for your time and fantastic recipes!
ReplyDeleteHi, thanks for asking. This recipe should work for both of your pans. 9X5 inc pan will be slightly shorter and 8X4 inc pan will be slightly shorter. I think non stick pan will be easier. No need to line the pan.
DeleteYou are most welcome and happy baking :)
Hi , Can I change butter to veg oil?
ReplyDeleteHi, thanks for asking. Yes of course you can.
DeleteCheers :)
Hi, is it available to replace butter with veg oil?
ReplyDeleteThanks
Yes, of course. Cheers :)
DeleteIs it possible to use this recipe to make buns instead? Would i have to adjust the baking time? You mentioned before that the milk powder can be omitted, how would it affect the bread?
ReplyDeleteHi, thanks again for reading this recipe.
DeleteYes, you can make into buns. The baking time should be around 20 mins for pull-apart buns. For separate buns, should be around 15 mins.
You mentioned before that the milk powder can be omitted, how would it affect the bread?
Just the aroma and not much different.
Cheers :)
If I don't have milk poder, what would be the substitute for that? Or can I skip it?
ReplyDeleteHi, Thanks for reading this recipe and your question. You can omit milk powder is fine. I added just to get more milky flavour.
DeleteCheers 😊
Could I use heavy cream instead of milk for extra richness?
ReplyDeleteHi, thanks for reading this recipe. You can but maybe small about like 20 - 30g. This bread is quite moist because of the yudane method. Adding more fat may affect the texture of the bread.
DeleteYou can try and play around with it.
Cheers :)
Hi, can I use chocolate milk instead of normal milk for more chocolaty bread? Also, can increase the sugar amount for more flavourful? Thanks
ReplyDeleteHi, thanks for reading this post. Yes, of course you can. Most of my recipes use less sugar. Please go ahead and add more if you like.
DeleteCheers :)
Thanks again for your reply! Usually, how much more of the sugar can be added so that it won't affect the bread texture?
DeleteMost welcome :) Maybe another 10g to 15g more?
DeleteThanks again! Another question, how to have consistent proofing time if baking 2 loaves of bread? As, the first loaf will ended up proofed faster. Any tips to share? :)
DeleteYou are most welcome. Maybe you can place the first loaf in the fridge first once you done shaping. Then take it out to proof in room temperature when you done with second loaf shaping.
DeleteI usually don't bake two loaves. Just an ideal.
Cheers :)
Thanks for the tips! :)
DeleteMost welcome and happy baking :)
DeleteThank you for this recipe! I used this in an attempt for making a copycat version of the 85 Degrees Chocobun with chocolate chip cream cheese filling and it turned out great, but I was wondering if you had any suggestion for storing the finished buns?
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. I usually left the bread on the counter (RT: 27 - 30C) for about maximum 2 days. Since you have cream cheese filing and may not be good idea to leave on the counter for long.
DeleteCheers :)
Hi. 45 g of egg is for egg wash or to put in main dough
ReplyDeleteThankyou
Hi. 45 g of egg is for egg wash or to put in main dough
ReplyDeleteThankyou
Hi, thanks for reading this recipe. 45g is under the main dough ingredients, to be added in the dough. If you have balance, then use the balance for egg wash. Otherwise, please crack another egg for egg wash.
DeleteCheers:)
I wanted to express my deep gratitude for sharing your incredible recipe and providing such detailed guidance. I have struggled countless times in the past with various recipes, always ending up with a cakey bread instead of the desired result.
ReplyDeleteFeeling disheartened, I decided to use up the remaining bread flour I had and stumbled upon your page while searching for a new recipe. With a hopeful heart, I followed your instructions and to my amazement, I finally achieved a perfect loaf of bread.
My children were absolutely stunned by the outcome. I cannot thank you enough for sharing your expertise and helping me finally succeed in baking delicious bread.
Your recipe truly made a difference in my kitchen, and I am so grateful for your generosity in sharing it with the world. Thank you from the bottom of my heart. ❤️
You are most welcome, Josephine!
DeleteThank you for trying this recipe and sharing with me your feedback. You made my day and it really mean a lot to me.
By the way, I just rebaked this Chocolate bread with improved recipe using the old dough method. I find this new recipe is even better. I have deleted the old recipe and replaced with the new one.
I will send you the old recipe in another reply just incase you didn't write it down.
Thank you, again for your kind feedback.
Cheers and Happy Baking!
Chocolate Soft Bread Recipe
DeleteINGREDIENTS:
Yudane Dough:
70g bread flour (I used Japan High Gluten Flour)
70g boiling water
Main Dough:
280g bread flour (I used Japan High Gluten Flour)
18g cocoa powder
1 1/2 tsp instant yeast (can be reduced to 1 tsp)
36g (3 Tbsp) brown sugar
1 tsp salt
8g (1 Tbsp) milk powder
26g butter, room temperature
45g egg, whisked (from 1 egg and balance reserve for egg wash)
140g full cream milk (whole milk), reserve 20g to be added in later if too dry.
Egg Wash:
Balance from the above 1 egg + 1/2 tsp water
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
METHOD:
1.Yudane Dough:
Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Use directly from the fridge.
2. Kneading Main Dough:
Put all ingredients together (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. First Proofing:
Let the dough rise in a warm place for 45 - 60 minutes or until doubled in size. I usually left it in the same mixing bowl and covered.
4. Shaping:
Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions.
Form each portion into a ball.
Flatten with rolling pin.
Roll the dough like a swiss roll into a log.
Flatten the log with rolling pin as shown.
Roll up the dough again like a swiss roll until a small log is formed.
Place all the dough in the prepared loaf pan.
5. Final Proofing:
Let it rise for another 30 - 45 minutes or until dough rises to the rim of the pan.
6. Baking:
Preheat the oven to 190C (top and bottom heat) or 170 (fan-forced mode) for 15 minutes before baking.
Brush with egg wash and bake in a preheated oven for 25 - 30 minutes.
Remove bread from oven and let the bread cool completely on a rack before slicing.
Hi, I have a few questions that need clarification:
ReplyDelete- Was the instant dry yeast the same as active dry yeast?
- Is instant yeast the same as instant dry yeast or different?
- Can I use instant yeast if I don't have instant dry yeast?
I hope you able to provide me with my questions Appreciates so much 🙏🏻
Thank you.
Hi, thank you for your interest in this recipe.
DeleteInstant dried yeast and active dried yeast are different things.
Instant dried yeast can mix directly into dry ingredients. Whereas active dried yeast must first be dissolved and rehydrated in liquid first.
We usually used instant dried yeast as easily available here in Malaysia.
Cheers and happy baking.
hi, can i omit the whipping cream?
ReplyDeleteHi, can i omit the whipped cream? or any replacement for the whipped cream?
ReplyDeleteHi, thank you for your interest in this recipe. You can replace with whole milk/full cream milk. But, please don't add all the milk at one time. reserve 20g first.
DeleteCheers :)