Description
A delightful combination of espresso and cocoa flavors in a tangy sourdough loaf, perfect for breakfast or as a sweet treat.
Ingredients
- 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 powder, and espresso powder in a bowl.
- Add water and active sourdough starter; mix until the dough is shaggy.
- Rest for 30 minutes (this stage is called autolyse).
- Add salt and optional brown sugar; knead the dough or perform stretch-and-folds until it becomes smooth.
- Bulk ferment for 4–6 hours at room temperature, performing gentle folds every 30–40 minutes during early stages.
- Shape the dough and place it seam-side up in a floured banneton. Proof it overnight in the refrigerator.
- Preheat a Dutch oven to 475 °F (245 °C). Transfer the dough onto parchment paper, score it, and bake for 20 minutes covered. Then, bake for an additional 20–25 minutes uncovered.
- Cool completely before slicing.
Notes
Ensure your sourdough starter is active and bubbly for the best rise. If the dough is too wet, use extra flour during shaping. For added chocolate flavor, consider incorporating chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking