Description
A unique and flavorful twist on classic sourdough, combining chocolate and espresso for a delightful bread perfect for any occasion.
Ingredients
Scale
- 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