Why Make This Recipe
Espresso Cocoa Sourdough combines the rich flavors of chocolate and coffee, creating a delightful bread that’s perfect for breakfast or a snack. The unique taste makes it stand out from regular sourdough. Not only does it provide comfort, but it also offers a bold flavor that coffee and chocolate lovers will adore. Plus, it’s a fun way to experiment with sourdough baking.
How to Make Espresso Cocoa Sourdough
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)
Directions:
- Whisk together the bread flour, Dutch-process cocoa powder, and espresso powder in a bowl.
- Add the water and active sourdough starter; mix until the dough is shaggy.
- Let the dough rest for 30 minutes (this is called autolyse).
- Add salt and optional brown sugar; knead the dough or perform stretch-and-folds until it feels smooth.
- Bulk ferment the dough for 4–6 hours at room temperature, performing gentle folds every 30–40 minutes during the early part.
- 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 the top, and bake it for 20 minutes covered. Then uncover and bake for another 20–25 minutes.
- Cool completely before slicing.
How to Serve Espresso Cocoa Sourdough
This bread is delicious on its own or toasted. Spread a bit of butter or your favorite jam for a sweeter treat. It also pairs well with a cup of coffee or a glass of milk. You can serve it at breakfast or as a delightful snack throughout the day.
How to Store Espresso Cocoa Sourdough
To keep your sourdough fresh, store it in a paper bag at room temperature for about 2-3 days. If you need to keep it longer, wrap it tightly in plastic wrap and store it in the freezer. This way, you can enjoy it anytime you desire.
Tips to Make Espresso Cocoa Sourdough
- Ensure that your sourdough starter is active and bubbly for the best results.
- If the dough seems too sticky, add a little more flour during the kneading process.
- Be patient during the bulk fermentation; it is crucial for developing flavor and texture.
Variation
If you want to change things up, consider adding chocolate chips or nuts to the dough for extra texture and flavor. You can also experiment with different types of cocoa powder or espresso to find the perfect taste for you.
FAQs
1. Can I use instant coffee instead of espresso powder?
Yes, you can use instant coffee, but the flavor might differ slightly.
2. What if my dough doesn’t rise?
If your dough doesn’t rise well, it may be because your sourdough starter isn’t active enough. Try feeding it again and using it when it’s bubbly.
3. Can I skip the overnight proof?
Yes, but the flavor and texture may not be as developed. The overnight proof helps enhance the taste and makes the bread easier to slice.
Espresso Cocoa Sourdough
- Total Time: 70 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
A delightful sourdough bread that combines the rich flavors of chocolate and coffee, perfect for breakfast or a snack.
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 the bread flour, cocoa powder, and espresso powder in a bowl.
- Add the water and active sourdough starter; mix until the dough is shaggy.
- Let the dough rest for 30 minutes (autolyse).
- Add salt and optional brown sugar; knead the dough or perform stretch-and-folds until smooth.
- Bulk ferment the dough for 240-360 minutes at room temperature, performing gentle folds every 30-40 minutes during the early part.
- Shape the dough and place it seam-side up in a floured banneton; proof overnight in the refrigerator.
- Preheat a Dutch oven to 475 °F (245 °C). Transfer the dough onto parchment paper, score the top, and bake for 20 minutes covered. Uncover and bake for another 20-25 minutes.
- Cool completely before slicing.
Notes
Ensure your sourdough starter is active for best results. Store in a paper bag for 2-3 days or in plastic wrap in the freezer for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American