Double Chocolate Espresso Sourdough Loaf
This Double Chocolate Espresso Sourdough Loaf is incredibly tasty and perfect for those who love a deep, rich flavor in their bread. Made with classic ingredients like sourdough starter, cocoa powder, brown sugar, and chocolate chips, this loaf also incorporates a delightful twist with the addition of coffee, enhancing the chocolate’s depth. The combination of flour, salt, and water completes the mixture, ensuring the loaf maintains its bread-like integrity.
With its straightforward recipe, this loaf is surprisingly simple to make and is an excellent choice for both novice and experienced bakers. It pairs exceptionally well with a cup of coffee during breakfast or as an elegant dessert option. What’s more intriguing is that not all sourdough bread must retain the traditional sour taste typically associated with it. By adjusting the fermentation times and the types of flours used, you can subtly alter the flavor profile, making sourdough a versatile base for various types of recipes. Thus, this Double Chocolate Espresso Sourdough not only delivers a delightful culinary experience but also showcases the flexible nature of sourdough.
Here’s how to make yourself a beautiful loaf…
I got this recipe from the.sourdough.lady on tiktok and will be forever thankful she shared this recipe with me….
Double-Chocolate Espresso Sourdough Bread
Ingredients
- 100 g coffee
- 60 g brown sugar
- 50 g cocoa powder
- 150 g active sourdough starter
- 350 g lukewarm water
- 550 g bread flour
- 10 g salt
- 170 g chocolate chips + about 1/2 – 1 cup extra
Instructions
- Combine coffee, brown sugar and cocoa powder in medium sized bowl. Let sit for 15 minutes.
- Add active sourdough starter and mix well.
- Then, add in bread flour and salt. Mix well to form shaggy dough.
- Cover and let sit for 1 hour.
- During your first stretch & fold, add 170g of chocolate chips and gently fold into your dough. Cover and let rest for 30 minutes, then perform 3-4 more sets of stretch & folds, 30 minutes apart.
- Cover and let dough rise on counter until it's almost doubled in size.
- Spread dough out on a lightly floured surface into a rectangle shape and evenly distribute additional chocolate chips. Fold your dough into thirds, add more chocolate chips on top of that, then roll it all up.
- Lightly dust with flour, shape dough and let sit for 15 minutes.
- Do a final shaping, then lightly dust with flour again, place in proofing basket upside down with the seams up, cover and refrigerate overnight or up to 14 hours.
- When ready to bake, place seam side down onto parchment paper and score however you'd like. Place into 400 degree pre-heated Dutch oven and drop a few ice cubes along the sides of the Dutch oven behind the parchment paper. This will allow your Dutch oven to create steam, without getting your bread wet. Bake with lid on for 20 minutes, then remove lid and continue baking for about 40 minutes or until top is browned.
- Remove from Dutch oven and place on cooling rack. Allow to cool for one hour, then enjoy!
Video
@the.sourdough.lady You asked for it… The Double Chocolate Espresso Sourdough Loaf video recipe is posted on my YouTube channel with a written out recipe in video description. Click on my profile here and the link in my profile. YouTube recipe videos is at the top. Who is going to make this for you, tag your sourdough friends. #sourdoughbread #chocolatesourdough #sourdoughbaking #sourdoughloaf #breadgoals
♬ original sound – the.sourdough.lady
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