Combining the rich bitterness of coffee with the deep sweetness of chocolate, this coffee chocolate sourdough bread is a delightful twist on traditional sourdough. Its complex flavors work beautifully with the tangy sourdough base, creating a loaf that’s both aromatic and indulgent. Perfect for beginners, this recipe walks you through manageable steps to achieve a moist, flavorful bread with a tender crumb and a crisp crust.
Ingredients
- 500g bread flour (about 4 cups)
- 100g active sourdough starter (fed and bubbly)
- 325g water, lukewarm (about 1 1/3 cups)
- 10g instant coffee granules or 1 tbsp strong brewed coffee (cooled)
- 10g cocoa powder (unsweetened)
- 10g salt (about 1 3/4 tsp)
- 75g dark chocolate chunks or chips (at least 70% cocoa)
- 15g brown sugar or honey (optional, for slight sweetness)
Instructions
- Mix the dough: In a large bowl, dissolve the instant coffee granules in the lukewarm water (or add cooled brewed coffee). Add the sourdough starter and stir to combine. Add the bread flour, cocoa powder, and brown sugar (if using). Mix until a rough dough forms. Let it rest for 30 minutes to 1 hour for autolyse.
- Add salt and develop gluten: Sprinkle the salt over the dough. Using wet hands, fold the dough over itself several times in the bowl to incorporate the salt evenly. Perform stretch and folds every 30 minutes for 2 hours (about 4 sets), letting the dough rest in between. This helps develop gluten strength.
- Incorporate chocolate: After the final stretch and fold, gently fold in the dark chocolate chunks until evenly distributed. Be careful not to overwork the dough.
- Bulk fermentation: Cover the bowl with a damp towel or plastic wrap. Let the dough ferment at room temperature (about 21-24°C or 70-75°F) for 4 to 6 hours, or until it has expanded noticeably but not doubled in size.
- Shape the dough: Lightly flour your work surface and gently turn the dough out. Shape it into a tight round boule by folding edges into the center, then flip it seam-side down and use cupped hands to create surface tension by rotating it against the counter.
- Final proof: Place the shaped dough into a floured banneton basket or a bowl lined with a clean kitchen towel dusted with flour. Cover and refrigerate overnight (8-12 hours) for cold proofing. This develops flavor and makes handling easier.
- Preheat the oven: Place a Dutch oven or heavy oven-safe pot with lid inside your oven and preheat to 230°C (450°F) for at least 45 minutes before baking.
- Bake the bread: Remove the dough from the fridge. Carefully turn it out onto parchment paper. Score the top with a sharp knife or bread lame to allow expansion. Using oven mitts, transfer the dough with parchment into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
- Finish baking: Remove the lid and bake for another 20-25 minutes until the crust is deep brown and crisp. The internal temperature should reach about 95°C (203°F) when done.
- Cool completely: Transfer the bread to a wire rack and let it cool fully before slicing, about 2 hours. This allows the crumb to set and flavors to develop.
Tips
- Substitutions: If you don’t have instant coffee, use 1 tbsp strong brewed coffee cooled to room temperature. For chocolate, any good-quality dark chocolate or bittersweet chips work well.
- Starter readiness: Make sure your sourdough starter is active and bubbly before starting. Feed it 4-6 hours prior to mixing dough for best rise.
- Handling dough: The dough will be slightly sticky due to hydration and chocolate chunks—use wet hands to avoid sticking during folds.
- Common mistakes: Avoid overproofing; if the dough feels overly soft and collapses easily, shorten bulk fermentation next time. Underproofed dough will not rise well and taste sour.
Serving Suggestions
This coffee chocolate sourdough is fantastic toasted with a smear of butter or cream cheese to enhance its bittersweet notes. It also pairs beautifully with nut butters, mascarpone, or a drizzle of honey for breakfast. For a decadent treat, serve alongside whipped cream or fresh berries. It’s equally delicious plain with coffee or tea.
Variations
To customize this loaf, try adding toasted walnuts or pecans for crunch and complementary flavor. You can swap dark chocolate for white or milk chocolate for a sweeter, milder profile. For a spiced twist, add 1 tsp cinnamon or a pinch of chili powder to the dough. To deepen the coffee flavor, infuse the water with espresso or add finely ground coffee beans directly to the dough (up to 5g) but be cautious not to overdo it as it can cause bitterness.
Storage and Reheating
Store your coffee chocolate sourdough bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days to maintain crust texture. Avoid plastic bags as they trap moisture and soften the crust. For longer storage, slice and freeze the bread in airtight freezer bags for up to 1 month. To reheat, toast slices directly or warm whole or partial loaves in a 180°C (350°F) oven for 10-15 minutes, uncovered, to refresh the crust and crumb.
Frequently Asked Questions
Can I use regular brewed coffee instead of instant coffee?
Yes, you can substitute instant coffee with cooled strong brewed coffee. Use about 1 tablespoon of strong brewed coffee dissolved in the dough’s water. This will still impart the coffee flavor without affecting the dough’s hydration significantly.
What if my sourdough starter isn’t very active?
An inactive starter may result in poor rise and dense bread. Feed your starter at least once or twice in the 12 hours before baking day and keep it in a warm spot to encourage activity. If it doesn’t bubble and double in size, it’s best to wait until it’s fully active before baking.
Why is the dough sticky, and how do I handle it?
This dough is fairly hydrated and contains chocolate chunks, making it stickier than plain sourdough. Use wet hands or lightly floured surfaces when handling, and avoid adding too much extra flour to keep the crumb tender.
How do I know when the bread is fully baked?
The best way is to check the internal temperature with a kitchen thermometer; it should be about 95°C (203°F). The crust should be dark brown and crisp, and the bread should sound hollow when tapped on the bottom.
Can I make this bread without a Dutch oven?
Yes, but a Dutch oven traps steam, which helps develop a crispy crust and good oven spring. If you don’t have one, place a metal baking tray at the bottom of the oven and add a cup of hot water to create steam during the first 15 minutes of baking. Bake on a preheated baking stone or heavy tray instead.
Will the coffee flavor be overpowering?
No, the coffee flavor is subtle and balanced by the chocolate and sourdough tang. Using instant coffee or brewed coffee in the recommended amount ensures it enhances rather than dominates the bread’s flavor.
This coffee chocolate sourdough is a rewarding project that introduces new flavors to classic bread baking while remaining approachable for beginners. With patience and care, you’ll enjoy a loaf that’s as beautiful as it is delicious.
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