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.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 3gSodium: 200mgFiber: 2gSugar: 10g
Notes
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 ready to enjoy. Experiment with different chocolate types and consider adding nuts or dried fruits for variation.
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