This easy coffee chocolate sourdough bread combines the rich, robust flavor of brewed coffee with the deep sweetness of dark chocolate, all balanced by the tangy complexity of sourdough. It’s a delicious twist on traditional sourdough, perfect for breakfast, snacks, or an indulgent treat that pairs wonderfully with butter or cream cheese.
Ingredients
- 500g bread flour (about 4 cups)
- 100g active sourdough starter (fed and bubbly)
- 300ml brewed strong coffee, cooled to room temperature
- 10g salt (about 1 ¾ teaspoons)
- 50g brown sugar (¼ cup, packed)
- 100g dark chocolate chunks or chips (3.5 oz)
- 30g unsalted butter, melted (2 tablespoons)
Instructions
- Mix the dough: In a large mixing bowl, combine the bread flour, salt, and brown sugar. In a separate container, mix the sourdough starter, cooled brewed coffee, and melted butter until well blended.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or your hand until a shaggy dough forms. It will be sticky but cohesive.
- Autolyse and rest: Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes. This allows the flour to hydrate fully and helps gluten development.
- Knead and add chocolate: On a lightly floured surface, knead the dough for about 8-10 minutes until smooth and elastic. Flatten the dough and scatter the chocolate chunks over the surface. Fold and knead gently to evenly distribute the chocolate without melting it.
- Bulk fermentation: Place the dough back in the bowl, cover, and let ferment at room temperature (about 21-23°C or 70-73°F) for 4-6 hours, folding the dough every 1-2 hours to strengthen gluten and redistribute yeast.
- Shape the loaf: After fermentation, turn the dough onto a lightly floured surface. Shape it into a tight round boule or an oval batard, depending on your preference. Place it seam-side up in a well-floured banneton or a bowl lined with a floured kitchen towel.
- Final proof: Cover and let proof for 2-3 hours at room temperature until it has risen noticeably but not doubled. Alternatively, refrigerate overnight for a slower, more flavorful proof.
- Preheat and bake: Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside. When ready, carefully transfer the dough onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven or onto the stone. Cover if using a Dutch oven.
- Bake: Bake covered for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and crisp. The internal temperature should reach about 96°C (205°F) to ensure it is fully baked.
- Cool: Remove the bread from the oven and transfer to a wire rack. Let cool completely (at least 2 hours) before slicing to allow the crumb to set.
Tips
- Substitutions: If you don’t have sourdough starter, you can use 7g instant yeast instead, but the flavor will be less complex. Use strong brewed coffee or espresso for a richer coffee taste.
- Chocolate choice: Use high-quality dark chocolate (70% cocoa or higher) for the best flavor contrast. Milk chocolate can be too sweet and may melt excessively.
- Storage: Store the bread wrapped in a clean kitchen towel or paper bag at room temperature for up to 3 days to preserve crust crispness.
- Common mistakes: Avoid adding chocolate during initial mixing to prevent it from melting and losing texture. Also, score the dough properly; shallow or no scoring can cause the loaf to burst unpredictably.
Serving Suggestions
This coffee chocolate sourdough is fantastic sliced and served warm with a pat of butter or cream cheese. It pairs beautifully with morning coffee or a latte, echoing the coffee notes in the bread. For a decadent snack, toast slices and spread with almond butter or mascarpone topped with fresh berries. It also works well as a base for French toast or bread pudding, adding a unique depth of flavor.
Variations
You can customize this recipe by adding nuts like walnuts or pecans for extra crunch and flavor. For a spiced twist, incorporate a teaspoon of cinnamon or cardamom into the dough. Alternatively, swap the coffee for strong black tea for a different but complementary flavor profile. For a sweeter loaf, increase the brown sugar slightly or add dried cherries or cranberries along with the chocolate chunks.
Storage and Reheating
Store the bread at room temperature wrapped loosely in a paper bag or kitchen towel, which keeps the crust from becoming soggy while retaining moisture inside. It will stay fresh for about 3 days. For longer storage, slice and freeze in airtight bags for up to 3 months. To reheat, toast slices directly or warm them in a 175°C (350°F) oven for 5-7 minutes until crisp on the outside and soft inside. Avoid microwaving as it can make the crumb gummy.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee?
Instant coffee powder can be used, but brewed coffee provides both liquid and flavor, which helps with dough hydration and a more complex taste. If using instant coffee, dissolve it in the water portion and adjust liquid accordingly.
What if my sourdough starter isn’t very active?
If your starter is sluggish, feed it 4-6 hours before mixing the dough to ensure it’s bubbly and active. Alternatively, extend the bulk fermentation time slightly or proof the dough longer for better rise and flavor development.
How do I know when the bread is fully baked?
The crust should be a deep golden brown and sound hollow when tapped on the bottom. For accuracy, use a digital thermometer to check the internal temperature; it should be around 96°C (205°F).
Can I make this bread without a Dutch oven?
Yes, you can bake the bread on a preheated baking stone or heavy baking sheet with a pan of hot water in the oven to create steam. This helps develop a crisp crust similar to a Dutch oven bake.
Will the coffee flavor be strong or subtle?
The coffee flavor is noticeable but balanced by the sourdough tang and chocolate richness. Using strong brewed coffee or espresso intensifies the coffee notes, while milder coffee results in a subtler flavor.
Can I add milk or other liquids instead of coffee?
Replacing coffee with milk or water will alter the flavor and hydration. Milk adds richness and softness but lacks the coffee’s depth. For this recipe, coffee is key to its signature taste, but you can experiment with substitutions if desired.
This recipe offers a delightful way to enjoy the best of coffee, chocolate, and sourdough combined into one loaf. With straightforward steps and flexible options, it’s a rewarding bake for both beginners and seasoned home bakers.
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