Description
A delightful twist on traditional sourdough, combining rich flavors of chocolate and coffee for a unique bread perfect for breakfast or dessert.
Ingredients
- 50 grams boiling water
- 3 grams instant espresso
- 50 grams active, bubbly starter
- 325 grams warm water
- 55 grams brown sugar
- 470 grams bread flour
- 9 grams salt
- 30 grams unsweetened cocoa powder
- 2 grams ground cinnamon (optional)
- 180 grams chocolate chunks (optional)
Instructions
- In a small bowl, mix boiling water and instant espresso until dissolved. Set aside to cool slightly.
- In a large mixing bowl, combine warm water, brown sugar, and active sourdough starter. Stir until combined.
- Gradually add 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, and let it rise until it increases by 50-60% (4 to 6 hours).
- Once risen, gently deflate the dough and fold in chocolate chunks.
- Shape the dough into a loaf and place it on a lined baking sheet. Cover and let it rise again for 1-2 hours.
- Preheat the oven to 450°F (230°C) during the last 30 minutes of rising.
- Score the top of the loaf with a knife and bake for 30-35 minutes until crust is dark and sounds hollow when tapped.
- Let cool completely on a wire rack before slicing.
Notes
Ensure your sourdough starter is active for the best rise. You can add more sugar or chocolate for a sweeter bread.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American