As I knead the dough, the rich aroma of chocolate and coffee fills the kitchen, bringing a comforting warmth that reminds me of cozy afternoons spent baking with family. It’s a simple act, yet it holds a world of meaning—the blending of ingredients and the anticipation of how they will transform. This Double Chocolate Espresso Sourdough Bread is not just a recipe; it’s a way to celebrate flavors we love. You will find joy in each bite, where the tang of sourdough meets the deep notes of cocoa and espresso. It’s special because it pairs the unique depth of sourdough with a chocolate lover’s delight, creating a bread that is perfect for breakfast or dessert.
why make this recipe
This recipe is perfect for those who want to elevate their baking. The combination of chocolate and espresso not only complements the sourdough flavor but also makes for a deliciously unique bread. Whether you’re a sourdough enthusiast or a chocolate lover, this bread will satisfy your cravings. It’s versatile enough to enjoy on its own, with butter, or even as a decadent base for a dessert. Making this bread allows you to explore new flavors while enjoying the process of baking from scratch.
how to make Double Chocolate Espresso Sourdough Bread
Ingredients
- 50 grams (4 Tablespoons) boiling water
- 3 grams (1 Tablespoon) instant espresso
- 50 grams (2 Tablespoons) active, bubbly starter
- 325 grams (1 1/2 cups) warm water
- 55 grams (1/4 cup) brown sugar
- 470 grams (3 1/4 cups + 2 Tablespoon) bread flour
- 9 grams (1 1/2 teaspoons) salt
- 30 grams (1/3 cup) unsweetened cocoa powder
- 2 grams (1 teaspoon) ground cinnamon (optional)
- 180 grams (1 cup) chocolate chunks (optional)
Directions
- In a small bowl, combine the boiling water and instant espresso. Stir until dissolved and set aside.
- In a large mixing bowl, combine the warm water and brown sugar. Add in the active sourdough starter and mix well.
- Gradually add the bread flour, cocoa powder, salt, and optional cinnamon. Mix until a rough dough forms.
- Pour in the espresso mixture and knead the dough for about 10 minutes. The dough should feel elastic and smooth.
- Place the dough in a lightly greased bowl, cover it, and let it rise until it has increased in size by 50-60%. This should take about 4-6 hours.
- Once risen, add the chocolate chunks and fold them into the dough.
- Shape the dough into a round loaf and place it in a proofing basket. Let it rest for another 1-2 hours.
- Preheat your oven to 450°F (230°C).
- Once preheated, carefully transfer the dough to a baking stone or a baking sheet. Bake for 30-35 minutes until the crust is firm and sounds hollow when tapped.
- Remove the bread from the oven and let it cool on a wire rack.
how to serve Double Chocolate Espresso Sourdough Bread
This bread is delicious served warm with a pat of butter or a drizzle of honey. You can also enjoy it as is for a rich breakfast or an afternoon snack. Pair it with a cup of coffee or tea for a perfect treat.
how to store Double Chocolate Espresso Sourdough Bread
Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and freeze it. Thaw at room temperature when you’re ready to enjoy.
tips to make Double Chocolate Espresso Sourdough Bread
- Make sure your sourdough starter is active and bubbly before you begin.
- For a stronger coffee flavor, you can increase the amount of instant espresso.
- Experiment with different types of chocolate, such as dark or milk chocolate chunks, based on your preference.
variation
To add a twist to the bread, consider including chopped nuts or dried fruits. You can also substitute some of the bread flour with whole wheat flour for a nuttier flavor.
FAQs
Can I use regular yeast instead of sourdough starter?
Yes, you can use active dry yeast. Follow the package instructions for the yeast amount and rising times.
What can I do with leftover sourdough starter?
You can use the leftover starter in pancakes, waffles, or even in other bread recipes.
How do I know when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom and has a nice deep brown crust. You can also check the internal temperature; it should be around 200°F (93°C).
Double Chocolate Espresso Sourdough Bread
Ingredients
Dough Ingredients
- 50 grams boiling water
- 3 grams instant espresso
- 50 grams active, bubbly starter Ensure the starter is active before use.
- 325 grams warm water
- 55 grams brown sugar
- 470 grams bread flour
- 9 grams salt
- 30 grams unsweetened cocoa powder
- 2 grams ground cinnamon Optional
- 180 grams chocolate chunks Optional; can use dark or milk chocolate.
Method
Preparation
- In a small bowl, combine the boiling water and instant espresso. Stir until dissolved and set aside.
- In a large mixing bowl, combine the warm water and brown sugar. Add in the active sourdough starter and mix well.
- Gradually add the bread flour, cocoa powder, salt, and optional cinnamon. Mix until a rough dough forms.
- Pour in the espresso mixture and knead the dough for about 10 minutes until elastic and smooth.
- Place the dough in a lightly greased bowl, cover it, and let it rise until increased in size by 50-60%, approximately 4-6 hours.
- Once risen, add the chocolate chunks and fold them into the dough.
- Shape the dough into a round loaf and place it in a proofing basket. Let it rest for another 1-2 hours.
Baking
- Preheat your oven to 450°F (230°C).
- Once preheated, transfer the dough to a baking stone or sheet and bake for 30-35 minutes until the crust is firm and sounds hollow when tapped.
Cooling
- Remove the bread from the oven and let it cool on a wire rack.