By Aqsa 
If you enjoy baking bread and want to try something truly eye-catching and delicious, the accordion bread recipe is just the challenge you need. This beautiful loaf combines a soft, fluffy texture with a unique swirled appearance that looks just like the folds of an accordion. It’s a little work, but the final result is totally worth it.
With a sweet stiff starter as its foundation, this enriched bread includes a cocoa twist, rolled and layered to create a marbled effect. Whether you’re baking for a special occasion or just want to indulge in a satisfying kitchen project, this accordion bread recipe will not disappoint.
Why Make Accordion Bread?
Unlike simple loaves, accordion bread delivers not just on taste but on presentation. The technique involves layering two contrasting doughs — one plain and one cocoa — and rolling them in a way that mimics an accordion fold. The result? A gorgeous spiral of soft, slightly sweet bread with a hint of chocolate flavor in every bite.
Ingredients You’ll Need
Here’s everything required to make this bread from scratch. The recipe is divided into three parts: the sweet stiff starter, the dough, and the cocoa paste.
Sweet Stiff Starter
30g active starter
90g bread flour
40g water
15g sugar
Main Dough
230g bread flour
20g sugar
4g salt
1 egg (approx. 55g)
110g milk
20g butter
All of the prepared sweet stiff starter
Cocoa Paste
10g dark cocoa powder
15g water
Making Accordion Bread in 3 Simple Steps
Let’s break this down into three manageable stages: Build the dough, Shape the layers, and Proof & bake. Each step has its purpose and helps achieve the beautiful final product.
Step 1: Build the Dough
Start by preparing your sweet stiff starter well in advance. Combine 30g active starter, 90g bread flour, 40g water, and 15g sugar. Knead lightly until you form a stiff dough. Place it in a sealed container and let it ferment at a warm room temperature (around 27–28°C) for 7–8 hours. It should triple in volume before use.
Once the starter is ready, mix it with 230g bread flour, 20g sugar, 4g salt, 1 egg, and 110g milk in a large bowl. Knead until all ingredients come together and form a slightly tacky dough. Don’t add butter yet.
Now, slowly incorporate the 20g butter in chunks. Knead until it’s fully absorbed and the dough is smooth, glossy, and passes the windowpane test — stretch a small piece of dough between your fingers. If it stretches thin without tearing, your dough is ready.
Divide the dough into two equal parts. Leave one plain, and mix the other with the cocoa paste made by blending 10g cocoa powder with 15g water. Knead until the cocoa is evenly distributed. Let both doughs rest, covered, for 15 minutes.
Step 2: Shape the Layers
After resting, roll out both the plain and cocoa doughs into equal-sized rectangles. Place one sheet on top of the other, offsetting them by one-third. This means one dough layer should stick out on one side — this is key to the accordion effect.
Fold the stacked dough like a letter — one side over the center, then the other side over that. Wrap the folded dough in plastic and chill it in the fridge for 15 minutes. Chilling helps firm the layers for easier rolling.
Once chilled, roll the dough out again into a large rectangle. Starting from the shorter edge, roll it up tightly like a Swiss roll. This tight rolling gives the bread its signature swirl.
Next, score the surface deeply along the top. This not only looks beautiful but also allows the bread to expand evenly in the oven. Place the rolled and scored dough into a greased loaf tin (20x10x10 cm), making sure the seams are at the bottom.
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Step 3: Proof and Bake
Cover the tin loosely with a towel or plastic wrap and let the dough proof at 28°C for 3.5 to 4 hours, or until it fills 90% of the tin. This step is essential to give your accordion bread its pillowy texture.
Once proofed, you may apply an egg wash (optional) for a glossy finish.
Preheat your oven to 180°C and bake for 40 to 45 minutes. The bread should be golden brown on top and sound hollow when tapped. If it starts browning too quickly, cover the top with foil during the last 15 minutes.
Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Resist slicing while it’s hot to preserve the layered texture inside.
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Final Thoughts: Is Accordion Bread Worth the Effort?
Absolutely. The accordion bread recipe might seem complex at first glance, but when broken into just three clear steps, it’s surprisingly approachable. The final loaf offers a buttery crumb, a gorgeous cocoa swirl, and a wow factor that makes it stand out from any store-bought bread.
Perfect with butter, jam, or just on its own, accordion bread is an excellent project for those who want to elevate their baking skills with something unique yet satisfying.
Try It and Impress!
Once you’ve made accordion bread once, you’ll be tempted to make it again — maybe with different flavors, like matcha or coffee. The process becomes second nature, and you’ll love the moment you slice into your loaf to see the stunning layers inside.
Ready to roll up your sleeves? Get your ingredients ready, prep that sweet stiff starter, and let your kitchen fill with the warm aroma of fresh, swirled accordion bread.
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Accordion Bread Recipe
Soft, swirled, and sweet—this accordion bread recipe with cocoa layers is a stunning showstopper that's perfect for any occasion.
Type: Sweet Bread
Cuisine: Fusion (Asian-European style enriched bread)
Keywords: accordion bread recipe, sweet stiff starter bread, cocoa swirl bread, layered bread, homemade artisan loaf
Recipe Yield: 1 loaf (20x10x10 cm tin)
Calories: Approximately 250 calories per slice (10 slices per loaf)
Preparation Time: 9 hours (including fermentation and proofing)
Cooking Time: 45 minutes
Total Time: 9 hours 45 minutes
Recipe Ingredients:
- 30g active starter
- 90g bread flour
- 40g water
- 15g sugar
- 230g bread flour
- 20g sugar
- 4g salt
- 1 egg (approx. 55g)
- 110g milk
- 20g butter
- All of the sweet stiff starter
- 10g dark cocoa powder
- 15g water
Recipe Instructions:
Build the Dough:
Start by preparing your sweet stiff starter well in advance. Combine 30g active starter, 90g bread flour, 40g water, and 15g sugar. Knead lightly until you form a stiff dough. Place it in a sealed container and let it ferment at a warm room temperature (around 27–28°C) for 7–8 hours. It should triple in volume before use. Once the starter is ready, mix it with 230g bread flour, 20g sugar, 4g salt, 1 egg, and 110g milk in a large bowl. Knead until all ingredients come together and form a slightly tacky dough. Don’t add butter yet. Now, slowly incorporate the 20g butter in chunks. Knead until it’s fully absorbed and the dough is smooth, glossy, and passes the windowpane test — stretch a small piece of dough between your fingers. If it stretches thin without tearing, your dough is ready. Divide the dough into two equal parts. Leave one plain, and mix the other with the cocoa paste made by blending 10g cocoa powder with 15g water. Knead until the cocoa is evenly distributed. Let both doughs rest, covered, for 15 minutes.
Shape the Layers:
After resting, roll out both the plain and cocoa doughs into equal-sized rectangles. Place one sheet on top of the other, offsetting them by one-third. This means one dough layer should stick out on one side — this is key to the accordion effect. Fold the stacked dough like a letter — one side over the center, then the other side over that. Wrap the folded dough in plastic and chill it in the fridge for 15 minutes. Chilling helps firm the layers for easier rolling. Once chilled, roll the dough out again into a large rectangle. Starting from the shorter edge, roll it up tightly like a Swiss roll. This tight rolling gives the bread its signature swirl. Next, score the surface deeply along the top. This not only looks beautiful but also allows the bread to expand evenly in the oven. Place the rolled and scored dough into a greased loaf tin (20x10x10 cm), making sure the seams are at the bottom.
Proof and Bake:
Cover the tin loosely with a towel or plastic wrap and let the dough proof at 28°C for 3.5 to 4 hours, or until it fills 90% of the tin. This step is essential to give your accordion bread its pillowy texture. Once proofed, you may apply an egg wash (optional) for a glossy finish. Preheat your oven to 180°C and bake for 40 to 45 minutes. The bread should be golden brown on top and sound hollow when tapped. If it starts browning too quickly, cover the top with foil during the last 15 minutes. Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Resist slicing while it’s hot to preserve the layered texture inside.