Name: Espresso Cocoa Sourdough
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 500 g bread flour; 30 g Dutch-process cocoa powder; 15 g espresso powder; 350 g water; 100 g active sourdough starter; 10 g salt; 20 g brown sugar (optional)

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Why Make This Recipe

Espresso Cocoa Sourdough is a delightful blend of bold flavors and comforting chocolate. This unique bread brings together the deep taste of espresso with the richness of cocoa, making it perfect for breakfast, snacks, or dessert. Whether you enjoy it toasted with butter or paired with your favorite spread, this sourdough will surely impress family and friends. Plus, baking your own bread can be a rewarding experience, giving you control over the ingredients and flavors.

How to Make Espresso Cocoa Sourdough

Ingredients

500 g bread flour
30 g Dutch-process cocoa powder
15 g espresso powder
350 g water
100 g active sourdough starter
10 g salt
20 g brown sugar (optional)

Directions

Whisk together bread flour, Dutch-process cocoa, and espresso powder in a bowl.
Add water and active sourdough starter; mix until the dough is shaggy.
Rest for 30 minutes (autolyse).
Add salt and optional brown sugar; knead or perform stretch-and-folds until smooth.
Bulk ferment for 4–6 hours at room temperature, performing gentle folds every 30–40 minutes early on.
Shape and place seam-side up in a floured banneton; proof overnight in the refrigerator.
Preheat a Dutch oven to 475 °F (245 °C). Transfer the dough on parchment, score, and bake 20 minutes covered, then 20–25 minutes uncovered.
Cool completely before slicing.

How to Serve Espresso Cocoa Sourdough

You can serve Espresso Cocoa Sourdough in many ways. It’s delicious on its own, but you can also enjoy it with butter, cream cheese, or your favorite jam. For an extra treat, try toasting slices and adding a drizzle of honey or a spread of Nutella. This bread also pairs well with coffee, making it an excellent option for breakfast or a cozy afternoon snack.

How to Store Espresso Cocoa Sourdough

To store your Espresso Cocoa Sourdough, keep it in a paper bag at room temperature for up to three days. If you need to keep it longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week. For optimal freshness, you can slice and freeze the bread in an airtight container for up to three months. Just toast the slices directly from the freezer when you’re ready to enjoy them.

Tips to Make Espresso Cocoa Sourdough

Make sure your sourdough starter is active before you begin. Feed it a day or two before baking for the best results.
Adjust the amount of cocoa and espresso to suit your taste. If you prefer a milder flavor, consider using less.
Don’t skip the autolyse step; it helps to develop gluten, making the bread airy and chewy.

Variation

If you want to experiment, try adding chocolate chips or nuts to the dough for extra texture and flavor. You could also replace some bread flour with whole wheat flour for a nuttier taste.

FAQs

1. Can I use instant coffee instead of espresso powder?
Yes, you can substitute instant coffee for espresso powder, but the flavor may be slightly different.

2. What can I do if my dough is too wet?
If your dough feels too sticky, you can sprinkle a little more flour during the kneading process, but be careful not to add too much.

3. How can I tell when my bread is done baking?
The bread is done when it has a deep brown crust and sounds hollow when tapped on the bottom. You can also use a thermometer to check for an internal temperature of about 200 °F (93 °C).