Description
A delightful blend of espresso and cocoa, this sourdough bread is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Ensure your sourdough starter is active before beginning. Adjust cocoa and espresso to taste. Don’t skip the autolyse step for better gluten development.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg