Description
A rich and fluffy bread combining the flavors of chocolate and espresso with the delightful tartness of sourdough. Perfect for breakfast or dessert.
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 Tablespoons) 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)
Instructions
- Mix the boiling water with instant espresso in a small bowl and let it cool slightly.
- In a large bowl, combine the active starter, warm water, and brown sugar. Stir until dissolved.
- Add the cooled espresso mixture.
- Gradually add the bread flour, salt, cocoa powder, and cinnamon (if using) until combined.
- If desired, fold in the chocolate chunks.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise until 50-60% increased in size.
- Shape the dough into a loaf and place it in a greased pan.
- Allow it to rise again until doubled.
- Preheat oven to 375°F (190°C).
- Bake for 30-35 minutes until sounds hollow when tapped.
- Let cool on a wire rack before slicing.
Notes
For a twist, swap chocolate chunks for nuts or dried fruits. Keep dough warm for better fermentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Baking