Discover a unique twist on classic sourdough bread with this easy coffee-infused recipe. The subtle coffee flavor enhances the crust’s richness and adds depth to the crumb, making each slice irresistibly aromatic and delicious. Perfect for coffee lovers looking to elevate their baking game without complicated steps.
Ingredients
- 500g bread flour (about 4 cups)
- 350g active sourdough starter (100% hydration)
- 300ml brewed coffee, cooled to room temperature
- 10g fine sea salt (about 1 ¾ tsp)
- 20ml olive oil or melted butter (optional, about 1 ½ tbsp)
Instructions
- Feed your sourdough starter: Ensure your starter is active and bubbly, fed 4-6 hours before starting the dough.
- Mix the dough: In a large bowl, combine the bread flour and salt. In a separate container, mix the sourdough starter with the cooled brewed coffee and olive oil (if using). Pour the wet ingredients into the dry and stir with a wooden spoon or your hand until a shaggy dough forms.
- Autolyse and rest: Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30-45 minutes. This helps hydrate the flour and starts gluten development.
- Knead and bulk ferment: Perform a series of stretch and folds every 30 minutes for 2 hours (about 4 sets). To do this, reach under the dough, stretch it upward, and fold it over itself. After the last fold, cover and let ferment at room temperature (around 21°C/70°F) until the dough has risen by about 50%, usually 3-4 hours total.
- 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 flipping it seam-side down and rotating while tucking under. Place the shaped dough into a floured banneton or bowl lined with a well-floured kitchen towel.
- Proof: Cover and let proof for 1-2 hours at room temperature, or for a more complex flavor, refrigerate overnight (8-12 hours). The cold proof slows fermentation and enhances taste.
- Preheat the oven: Place a Dutch oven or heavy covered baking pot inside your oven and preheat to 230°C (450°F) for at least 30 minutes.
- Bake: Carefully remove the hot Dutch oven, turn the dough out onto parchment paper, score the top with a sharp knife or lame, and transfer it into the pot. Cover and bake for 20 minutes. Then remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden and crisp.
- 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 properly.
Tips
- Substitution for coffee: Use strong black tea or espresso for different flavor profiles, but avoid adding sugar or cream.
- Starter hydration: This recipe assumes a 100% hydration starter (equal parts flour and water by weight). Adjust liquid amounts if your starter differs.
- Don’t rush cooling: Cutting into the bread too soon can cause a gummy texture. Patience yields the best crumb.
- Storage: Keep bread in a paper bag or bread box at room temperature for up to 3 days to maintain crust texture.
Serving Suggestions
This coffee-infused sourdough pairs wonderfully with creamy cheeses like Brie or Camembert, as well as nutty almond butter or honey for a sweet contrast. Toast slices lightly to enhance the coffee aroma and serve alongside scrambled eggs or avocado for a cozy breakfast. It also makes an excellent base for open-faced sandwiches, where the subtle bitterness of coffee complements savory toppings like smoked salmon or roasted vegetables.
Variations
Experiment by adding 1-2 tablespoons of cocoa powder to the dry ingredients for a mocha-flavored loaf that intensifies the coffee notes. For a sweeter version, incorporate 50g of brown sugar or maple syrup into the dough during mixing. You can also fold in chopped nuts like walnuts or pecans at shaping for added texture. For a gluten-free twist, this recipe requires a different flour blend and starter; using coffee-infused water with gluten-free sourdough starter can work but expect a denser crumb.
Storage and Reheating
Store your coffee sourdough at room temperature in a paper bag or bread box for up to 3 days to keep the crust crisp and the crumb moist. Avoid plastic bags as they trap moisture and soften the crust. For longer storage, slice and freeze the bread in airtight bags for up to 3 months. To reheat, toast slices directly from frozen or warm the whole loaf in a 180°C (350°F) oven for 10-15 minutes wrapped loosely in foil to refresh the crust without drying out the bread.
Frequently Asked Questions
- Can I use instant coffee instead of brewed coffee?
- Instant coffee is more concentrated and can be bitter if used in large amounts. It’s better to use brewed coffee cooled to room temperature for a balanced flavor. If you only have instant coffee, dissolve a small amount (1-2 teaspoons) in the water used to hydrate your starter.
- Will the coffee flavor be very strong?
- The coffee adds a subtle, earthy depth rather than an overpowering taste. The sourdough fermentation mellows the coffee notes, resulting in a complex but gentle flavor that complements the bread’s natural tang.
- What if my starter isn’t very active?
- Using a less active starter can slow fermentation and affect rise and flavor. Make sure your starter is bubbly and has doubled in size a few hours after feeding before using it. If it’s sluggish, feed it 1-2 more times over 24 hours to boost activity.
- 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 pan of hot water in the oven or mist the oven walls with water just after placing the loaf inside. This helps develop a crisp crust.
- How do I know when the bread is fully baked?
- Besides a deep golden crust, the loaf should sound hollow when tapped on the bottom. An internal temperature of about 96°C (205°F) measured with a kitchen thermometer indicates it’s done.
- Can I add other flavors with the coffee?
- Absolutely! Spices like cinnamon or cardamom pair well with coffee and can be added to the dry ingredients. Dried fruits such as raisins or cherries also complement the flavor profile nicely when folded in during shaping.
With this easy coffee-infused sourdough recipe, you can bring a sophisticated flavor to your homemade bread without extra fuss. The balance of tangy sourdough and subtle coffee notes makes it a standout loaf for any meal or snack.
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