why make this recipe

Double Chocolate Espresso Sourdough Bread is a delightful twist on traditional sourdough. It combines the rich flavors of chocolate and coffee to create a unique bread that is perfect for breakfast or as a dessert. The sourdough fermentation process adds a tangy depth that pairs beautifully with the sweetness of chocolate. This recipe is great for experienced bakers and novices alike, offering an exciting way to enjoy homemade bread.

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:

In a small bowl, mix the boiling water and instant espresso until dissolved. Set aside to cool slightly.
In a large mixing bowl, combine the warm water, brown sugar, and active sourdough starter. Stir until combined.
Gradually add the flour, cocoa powder, salt, and cinnamon (if using) to the mixture. Stir until a dough forms.
Pour in the espresso mixture and fold until everything is well incorporated.
Knead the dough on a floured surface for about 10 minutes or until it becomes smooth and elastic.
Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise in a warm place until it increases in size by 50-60%. This may take 4 to 6 hours.
Once the dough has risen, gently deflate it and fold in the chocolate chunks.
Shape the dough into a round or oval loaf. Place it on a baking sheet lined with parchment paper. Cover and let it rise again for 1-2 hours.
Preheat your oven to 450°F (230°C) during the last 30 minutes of rising.
When ready, score the top of the loaf with a sharp knife. Bake for 30-35 minutes until the crust is dark and the bread sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing.

how to serve Double Chocolate Espresso Sourdough Bread

Enjoy this bread fresh, warm, and sliced. It pairs wonderfully with butter, jam, or even a scoop of ice cream for a sweet treat. You can also serve it alongside a cup of coffee or hot chocolate for a perfect breakfast or afternoon snack.

how to store Double Chocolate Espresso Sourdough Bread

To keep your bread fresh, store it in a paper bag at room temperature for a few days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer. Thaw at room temperature when you’re ready to enjoy it again.

tips to make Double Chocolate Espresso Sourdough Bread

Ensure your sourdough starter is active and bubbly before use for the best rise.
If you prefer a sweeter bread, you can add more brown sugar or chocolate chunks.
For extra flavor, try adding chopped nuts or spices like nutmeg.

variation

You can experiment with different types of chocolate, such as dark, milk, or white chocolate, depending on your preference. Adding nuts like walnuts can also offer a nice crunch.

FAQs

Q: Can I substitute instant espresso with brewed coffee?
A: Yes, you can use brewed coffee, but it may change the texture slightly. Ensure it’s cooled before adding it to the dough.

Q: How do I know when my dough has risen enough?
A: The dough should have increased in size by 50-60%, look light, jiggle when shaken, easily pull away from the bowl, show visible bubbles, and not tear when you perform a windowpane test.

Q: How long does this bread last?
A: When stored properly, Double Chocolate Espresso Sourdough Bread can last about 3-5 days at room temperature and a few months in the freezer.