In a mixing bowl, combine the flour and water and mix just until no dry spots remain. Cover the bowl and let the dough rest for one hour for autolyse.

Add the active sourdough starter, then knead in the salt and butter. Continue mixing until the dough becomes smooth, elastic, and easy to handle.

Transfer half of the white dough into a separate bowl and cover it.

To the remaining half of the white dough, add the grain coffee powder along with a small amount of water.

Knead until evenly incorporated and smooth. This is your light brown dough.

Divide the light brown dough in half and cover one portion. To the remaining portion, knead in the cocoa powder and a small amount of water until the dough is fully colored and smooth. This is your dark brown dough.

At this point, you should have three doughs: white, light brown, and dark brown.

Perform three sets of stretch and folds for each dough, spacing them about twenty to thirty minutes apart. Work with each dough separately, but within the same time frame. After the final set, cover all three doughs and let them rest.

Divide each dough into twelve uneven pieces. The pieces do not need to be the same size. The irregularity is what gives the bread its natural leopard or giraffe pattern.

Roll each light brown piece into a short rope about 10 cm or 4 inches long. Roll each dark brown piece into a strip of the same length.

Place the light brown rope along the longer edge of the dark brown strip and roll it up to enclose it. This creates the “spot” that will show in the final loaf.

Roll each white piece into a strip of the same length. Place one dark brown roll on the longer edge of the white strip and roll it up. Gently roll the white dough logs with your hands until they match the length of your loaf pan. You can lightly flatten them with your hand if needed.

Line the loaf pan with a reusable liner or parchment paper, letting the long sides hang over so the bread is easy to lift out later. Lightly dust the pan with flour and arrange all the white dough logs next to each other inside the pan.

Cover the pan and let the dough rise for about five hours at room temperature, then transfer it to the refrigerator to rest overnight. If you prefer, you can also let the dough finish rising completely at room temperature and bake it the same day.

Bake the bread for about fifty minutes. With a convection or fan oven, bake at 180°C or 355°F. Without a fan, bake at 200°C or 390°F. The loaf should be fully set and nicely browned. Let the bread cool in the pan for about ten minutes, then lift it out and allow it to cool completely on a rack before slicing.

Every loaf turns out slightly different, and that is part of the charm!