Why make this recipe
Double Chocolate Espresso Sourdough Bread is a delightful twist on the classic sourdough. This recipe combines the rich flavors of chocolate and espresso, creating a bread that is not only tasty but also unique. It is perfect for breakfast, a snack, or as a base for sandwiches. The deep chocolate flavor paired with the hint of coffee elevates your usual sourdough experience. Plus, the joy of baking your own bread is unmatched!
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
- Start by mixing the boiling water with the instant espresso in a small bowl. Stir until the espresso dissolves. Let it cool slightly.
- In a large bowl, combine the active starter, warm water, and brown sugar. Mix well until the sugar dissolves.
- Gradually add the bread flour, salt, cocoa powder, and cinnamon (if using) to the mixture. Stir until a rough dough forms.
- Pour in the espresso mixture and fold it into the dough.
- Knead the dough on a floured surface until it becomes smooth and elastic. This should take about 10 minutes.
- Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise at room temperature until it has increased in size by 50-60%. This could take around 4 to 6 hours.
- After the dough has risen, gently punch it down and fold in the chocolate chunks.
- Shape it into a round loaf and place it on a baking sheet lined with parchment paper.
- Let it rise again for about an hour, or until the dough jiggles lightly when shaken and does not tear during a windowpane test.
- Preheat your oven to 450°F (232°C).
- Bake the bread for about 30-35 minutes, or until it sounds hollow when tapped on the bottom.
- Allow it to cool on a wire rack before slicing.
How to serve Double Chocolate Espresso Sourdough Bread
Enjoy this bread warm or toasted with a bit of butter. It also pairs well with cream cheese or nut spreads. Try it as a base for a sweet sandwich with fruits or whipped cream.
How to store Double Chocolate Espresso Sourdough Bread
Store the bread at room temperature in a bread box or wrapped in a cloth. It can also be stored in a plastic bag for up to three days to maintain moisture. For longer storage, consider freezing sliced pieces and toasting them as needed.
Tips to make Double Chocolate Espresso Sourdough Bread
- Ensure your starter is active and bubbly for the best rise.
- Experiment with different chocolates for various flavor profiles.
- Adding a bit of vanilla extract can enhance the sweetness.
- For a richer flavor, let the dough ferment longer.
Variation
You can replace some bread flour with whole wheat flour for a healthier option. Also, consider adding nuts or dried fruits for extra texture and taste.
FAQs
1. Can I use regular coffee instead of espresso?
Yes, you can substitute instant coffee for espresso.
2. How do I know if my sourdough starter is active?
Your sourdough starter should double in size within a few hours after feeding and have lots of bubbles on the surface.
3. Can I make this bread without chocolate chunks?
Absolutely! The bread is delicious on its own, even without the chocolate chunks.
Double Chocolate Espresso Sourdough Bread
- Total Time: 210 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A unique and flavorful twist on classic sourdough, combining chocolate and espresso for a delightful bread perfect for any occasion.
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)
Instructions
- Mix the boiling water with the instant espresso in a small bowl and let it cool slightly.
- In a large bowl, combine the active starter, warm water, and brown sugar. Mix until the sugar dissolves.
- Gradually add bread flour, salt, cocoa powder, and cinnamon to the mixture. Stir until a rough dough forms.
- Pour in the espresso mixture and fold it into the dough.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise until increased in size by 50-60% (about 4 to 6 hours).
- After rising, punch down the dough and fold in the chocolate chunks.
- Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
- Let it rise again for about an hour or until it jiggles lightly when shaken.
- Preheat the oven to 450°F (232°C).
- Bake for 30-35 minutes or until it sounds hollow when tapped on the bottom.
- Allow cooling on a wire rack before slicing.
Notes
Store at room temperature in a bread box or wrapped in cloth for up to three days. For longer storage, freeze slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
