Chocolate Espresso Sourdough
Espresso is basically its own food group in this house. My husband has a coffee subscription that sends us beans from a different country every single month, so there's always something new to pull a shot of. With that much good espresso around, I knew I wanted to bake it into something chocolaty.
This loaf is what came out of it. Cold espresso and cocoa go right into the dough, the chocolate chips melt into little pockets, and a bit of grated butter folded in at shaping keeps the crumb soft and rich. It tastes like a mocha in bread form, and it's the same easy method as a basic artisan loaf, so if you can make a plain sourdough, you can make this one.
Why You'll Love This Recipe
Deep chocolate and coffee flavor in every slice
Melty chocolate chips and a soft, buttery crumb
Made with active starter and no commercial yeast
Yield: One loaf (about 10-12 slices)
Prep Time: 20 minutes
Bulk Rise: 4-6 hours
Cold Proof: Overnight (8-12 hours)
Bake Time: 35-40 minutes
Total Time: About 15-20 hours, mostly hands-off
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
100g (scant ½ cup ) active sourdough starter
170g (about ¾ cup) cold espresso
170g (about ¾ cup) water
60g (about ¼ cup packed) brown sugar
7g (1½ tsp) vanilla extract
500g (about 4 cups) bread flour
43g (about ½ cup) cocoa powder
10g (1¾ tsp) fine sea salt
100-150g (about ½-1 cup) semi-sweet chocolate chips
30g (2 Tbsp) butter, frozen, for grating
Instructions
Combine: Add the starter, cold espresso, water, brown sugar, vanilla, bread flour, cocoa powder, and salt to a large bowl.
Mix: Mix everything together until a shaggy dough forms and there are no dry spots.
Rest: Cover and let rest for 30-45 minutes.
Stretch & Folds: Perform 3-4 sets of stretch and folds, about 30 minutes apart, adding the chocolate chips during one of the first sets.
Bulk Ferment: Continue bulk fermentation until the dough is puffy and has noticeably increased in volume.
Add the Butter & Shape: Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Grate the frozen butter evenly over the surface, fold the dough into thirds like a letter, then roll it up and shape into a tight round or oval loaf.
Cold Proof: Place seam side up in a floured banneton, cover, and refrigerate overnight.
Preheat: Place your Dutch oven with the lid in the oven and preheat to 500°F (260°C) for about 45 minutes.
Score & Bake Covered: Turn the cold dough onto parchment, score the top, and carefully lower it into the hot Dutch oven. Bake with the lid on for 25 minutes.
Bake Uncovered: Remove the lid, lower the oven to 425°F (220°C), and bake for another 10-15 minutes until deeply browned.
Cool: Let the loaf cool on a wire rack for at least 1 hour before slicing.
Storage
Store cut side down on a board or in a bread bag at room temperature for 2-3 days.
Freezer Instructions
Slice the cooled loaf and place in a freezer bag, separating slices with parchment paper if you'd like. Freeze for up to 3 months and toast straight from frozen.
Ingredient Notes
Cold espresso: Make sure it has cooled completely. Hot coffee can harm your starter and speed up fermentation too much. Strong brewed coffee works if you don't have espresso.
Cocoa powder: Natural or Dutch-process both work. Dutch-process gives a darker loaf and a smoother chocolate flavor.
Butter: Grate it straight from the freezer so it stays in little pieces instead of melting into the dough.
Troubleshooting Tips
I can't tell if it's done because it's so dark. The cocoa makes color hard to read. Use a thermometer and look for 205-210°F in the center, or tap the bottom for a hollow sound.
The chocolate chips are tearing my dough. Add them during an early set of stretch and folds while the dough is still loose, and press them in gently.
My loaf came out dense. Sugar and cocoa slow fermentation, so this dough may need longer in bulk than a plain loaf. Go by how puffy it looks, not the clock.
What to Serve This With
Toast a slice and top it with salted butter or cream cheese, or use it for the best chocolate French toast.
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