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