This coffee infused chocolate chunk sourdough bread combines the rich bitterness of coffee with the deep sweetness of dark chocolate, all wrapped in a tangy, chewy sourdough crumb. The subtle coffee flavor enhances the chocolate without overpowering the natural sour notes, making it an indulgent yet balanced loaf perfect for breakfast or an afternoon treat.
Ingredients
- 500g bread flour (preferably unbleached)
- 350g active sourdough starter (100% hydration)
- 250ml strong brewed coffee, cooled to room temperature
- 10g fine sea salt
- 50g granulated sugar
- 100g dark chocolate chunks (70% cocoa or higher)
- 25g unsweetened cocoa powder
- Optional: 15g cocoa nibs for extra texture
Instructions
- Prepare the coffee: Brew a strong cup of coffee using your preferred method (espresso or drip). Let it cool completely to room temperature to avoid killing the sourdough starter’s wild yeast.
- Mix the dough: In a large mixing bowl, combine the bread flour, cocoa powder, and sugar. Add the cooled coffee and active sourdough starter. Mix until no dry flour remains; the dough will be sticky and shaggy.
- Autolyse: Cover the bowl with a damp towel or plastic wrap and let the dough rest for 45 minutes. This hydrates the flour and helps gluten development.
- Add salt and knead: Sprinkle the salt over the dough and incorporate it by folding and kneading in the bowl or on a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
- Bulk fermentation and stretch & folds: Place the dough back in the bowl. Over the next 3 to 4 hours at room temperature (around 21-23°C), perform 3 to 4 sets of stretch and folds every 30-40 minutes. To do this, reach under the dough, stretch it upwards gently, then fold it over itself. This strengthens the dough without heavy kneading.
- Incorporate chocolate chunks: After the last stretch and fold, gently fold in the dark chocolate chunks (and optional cocoa nibs). Be careful not to overwork the dough to avoid melting the chocolate prematurely.
- Shape the dough: Turn the dough onto a lightly floured surface. Shape it into a tight round boule by folding the edges underneath and creating surface tension on top.
- Final proof: Place the shaped dough seam-side up in a floured banneton or bowl lined with a well-floured kitchen towel. Cover and refrigerate for 12 to 16 hours. The cold proof slows fermentation and enhances flavor complexity.
- Preheat the oven: At least 45 minutes before baking, preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside to get it thoroughly hot.
- Score and bake: Carefully invert the dough onto parchment paper, score the top with a sharp blade or lame to help expansion. Transfer the dough with the parchment into the hot Dutch oven or onto the stone. Cover if using a Dutch oven.
- Bake: Bake covered for 20 minutes to trap steam, then remove the lid and reduce temperature to 220°C (430°F). Bake for another 20-25 minutes until the crust is dark brown and crisp.
- Cool: Remove the bread and cool completely on a wire rack before slicing. This allows the crumb to set and prevents gummy texture.
Tips
- Coffee strength: Use a strong, freshly brewed coffee without added milk or sugar for a pure flavor. Avoid instant coffee powders as they may alter dough hydration.
- Chocolate choice: High-quality dark chocolate chunks melt beautifully but hold some shape. Avoid overly sweet or milk chocolates to keep balance with the sourdough tang.
- Starter activity: Ensure your sourdough starter is active and bubbly before starting. A sluggish starter will slow fermentation and affect rise and flavor.
- Storage: Store leftover bread wrapped in a linen or cotton bread bag at room temperature for up to 3 days to maintain crust texture.
Serving Suggestions
This coffee infused chocolate chunk sourdough bread is delicious on its own, letting the complex flavors shine. For a decadent breakfast, toast slices and spread with butter or mascarpone cheese. It also pairs wonderfully with nut butters or a drizzle of honey. For a dessert twist, serve warm with a scoop of vanilla ice cream or alongside a cup of black coffee or espresso to echo the bread’s flavors.
Variations
You can customize this recipe in several ways. For a nutty crunch, add 50g chopped toasted walnuts or pecans with the chocolate chunks. To amplify the coffee flavor, fold in 1 teaspoon of instant espresso powder with the flour. For a fruitier profile, mix in 50g dried cherries or cranberries. If you prefer a sweeter loaf, increase the sugar to 75g or add a tablespoon of molasses during mixing. For a dairy-free version, omit butter in serving and use plant-based spreads.
Storage and Reheating
Store your sourdough bread at room temperature, wrapped loosely in a linen or cotton cloth to maintain the crust’s crispness. Avoid plastic wrap for long-term storage as it traps moisture and softens the crust. The bread is best eaten within 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months.
To reheat, preheat your oven to 180°C (350°F). For a whole loaf, sprinkle a little water on the crust and bake for 10-15 minutes until warmed through and crusty. For slices, toast them directly or warm in a skillet over medium heat for 2-3 minutes per side. Avoid microwaving as it can make the bread chewy and dense.
Frequently Asked Questions
Can I use regular water instead of coffee?
Yes, but the coffee adds a subtle bitterness and complexity that enhances the chocolate and sourdough flavors. Using water will result in a more traditional chocolate sourdough without the unique coffee undertones.
How active should my sourdough starter be?
Your starter should be bubbly and doubled in size within 4-6 hours of feeding, indicating strong yeast activity. A weak starter will slow fermentation and affect the rise and flavor development of your bread.
Can I substitute cocoa powder with something else?
Cocoa powder adds color and a mild chocolate bitterness that complements the chunks. You can omit it for a lighter crumb, but the bread will lose some depth. Unsweetened carob powder could be an alternative, but it alters flavor significantly.
Why is my bread dense or not rising well?
Common reasons include an inactive starter, underdeveloped gluten due to insufficient kneading or stretch and folds, or fermentation temperature being too low or too high. Also, adding chocolate chunks too early or mixing aggressively can interfere with gluten structure.
Can I make this bread without a Dutch oven?
Yes, you can bake on a preheated baking stone or heavy baking sheet. To mimic steam, place a metal pan with hot water on the oven floor or spray water inside the oven before loading the bread. This helps develop a crisp crust.
Is it safe to use coffee in sourdough fermentation?
Yes, as long as the coffee is cooled to room temperature before mixing with your starter. Hot coffee can kill the natural yeasts and bacteria. The caffeine and acidity in coffee won’t harm the fermentation process in moderate amounts.
How do chocolate chunks behave in baking?
Chocolate chunks soften and partially melt during baking, creating pockets of rich flavor. Using chunks instead of chips helps retain some texture and prevents the chocolate from fully liquefying and bleeding into the crumb.
Can I add sugar or honey to make the bread sweeter?
Yes, this recipe includes 50g sugar balancing the sourness and bitterness. You can adjust sugar or substitute with honey or maple syrup, but note that liquid sweeteners affect hydration and may require minor adjustments in flour or liquid amounts.
What is the ideal hydration for this dough?
With 500g flour and 250ml coffee plus the moisture in the starter, this dough is around 70% hydration. This level creates a moist, open crumb while remaining manageable for folding and shaping.
Can I use instant coffee instead of brewed coffee?
It’s not recommended as instant coffee powders can introduce bitterness and affect dough hydration inconsistently. Freshly brewed coffee provides a cleaner, more balanced flavor and better hydration control.
Should I adjust baking times if my loaf is smaller or larger?
Yes, smaller loaves will bake faster, so start checking around 30-35 minutes total. Larger loaves may need up to 50 minutes. Use an instant-read thermometer to check for an internal temperature of about 96°C (205°F) to ensure doneness.
How long does the final proof in the fridge improve flavor?
Cold proofing for 12-16 hours slows fermentation, allowing more complex acids and flavor compounds to develop. You can extend proofing up to 24 hours but risk overproofing, which can collapse the dough.
Can I add nuts or dried fruit?
Yes, walnuts, pecans, or dried cherries complement the chocolate and coffee flavors well. Add about 50g during the final fold, ensuring they are evenly distributed without overworking the dough.
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