Double Chocolate Espresso Sourdough Bread
Double chocolate espresso sourdough bread is a unique twist on a classic favorite. This bread combines the rich taste of chocolate with the bold flavor of espresso and the tangy sourdough base. The result is a deliciously complex flavor profile that tantalizes the taste buds.
The texture of this bread is equally as impressive as its flavor. The crust is crisp and crunchy, while the interior is moist and chewy with a slightly dense crumb. The addition of chocolate chips adds a delightful crunch to each bite.
When you first take a bite of this bread, you'll notice the deep, rich chocolate flavor that dominates the palate. But as you continue to chew, the espresso notes start to reveal themselves, adding a bold depth to the flavor profile. The sourdough base is also present, providing a subtle tang that balances the sweetness of the chocolate chips.
The chocolate chips themselves are a key component of this bread's texture. They add a satisfying crunch to each bite, while also adding bursts of sweetness to the overall flavor. The sourdough base and espresso notes help to prevent the bread from being too sweet, making it an ideal treat for any time of day.
Overall, double chocolate espresso sourdough bread is a unique and delicious treat that is sure to impress any chocolate lover. Its complex flavor profile and delightful texture make it a standout among other bread varieties. Whether enjoyed on its own or paired with a cup of coffee or tea, this bread is sure to satisfy any craving for something sweet and indulgent.
Double Cholate Espresso Sourdough Bread
Prep Time: 2 hours
Cook Time: 1 hour
Rise Time: 12 hours
INGREDIENTS
4 Tablespoons boiling water
1 Tablespoon instant espresso
50g active, bubbly starter (2 T)
325 ml warm water (1 1/2 cups)
50g brown sugar (1/4 cup)
470g cups bread flour (2 1/2 cups)
11g salt (2 tsp)
30g cocoa (1/3 cup)
1 teaspoon ground cinnamon (3g)
180g chocolate chunks (1 cup)
INSTRUCTIONS
In a small bowl or a coffee cup, mix 4 T hot water with 1 T instant espresso. If you don't have espresso powder, instant coffee powder can be used as a substitute. Mix with a spoon and set to the side.
In a large mixing bowl, add 50 g of mature starter, 325 ml of warm water, 50g of espresso shot, and 50g of brown sugar. Mix the wet ingredients with a dough whisk or your hand until it looks like a milky liquid.
In a medium bowl, mix 470g of bread flour, 30g of cocoa powder, 3g of ground cinnamon, and 11g of salt. Whisking these together first helps you to get a consistent brown color in your loaf, instead of streaks.
Then, add the dry ingredients to the sourdough mixture. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.
Cover the bowl with a damp tea towel (I use a reusable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you move on to the next step.
With slightly wet fingers, scrap the dough away from the bowl. Grab a section of the dough and stretch the bread dough above the bowl, then fold it over on top.
Rotate the bowl clockwise a quarter of the way and repeat identical stretches and folds until you come full circle. You will notice the dough will start to look smoother than before.
Cover the dough and let rest for another 30 minutes.
Before starting your second round of stretch and folds, gather 180g of dark or milk chocolate chunks.
Sprinkle chocolate chips over the top of the dough and repeat the same stretches and folds as before. Some chunks may break through the dough – that is totally fine. They will continue to be mixed in during your next rounds of stretch and folds.
Cover and let rest for another 30 minutes.
Repeat the identical stretch and fold routine three more times (for a total of 5 different rounds), waiting at least 30 minutes between each stretch and fold.
Cover the dough with a damp tea towel or shower cap after each stretch and fold and leave in a warm place to rest.
After you’ve done all 5 sets of stretch and folds, cover the dough with a damp towel, clean plastic bag, or a shower cap and leave it to continue the fermentation process on your countertop. Let the dough rise overnight in a warm place for 10-12 hours.
The next day, your first peek! The dough should have doubled in size and shouldn’t look dense.
With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles.
Tilt the bowl and let gravity move the dough onto your lightly floured surface.
Carefully stretch the dough on your workspace to create a thin rectangular shape. Then, take the top 1/3 of the dough and fold it towards the center. Then take the bottom 1/3 of the dough and fold it towards the center as well. This is a tri-fold.
Next, from the right side of the dough, roll the dough to the left to create a ball shape of the dough.
Leave to rest for 5-10 minutes with seam side down.
While you’re waiting for the dough to rest, prepare your proofing basket. This can be a banneton or a small mixing bowl lined with a tea towel.
Dust the banneton or the tea towel with rice or all-purpose flour to prevent your sourdough from sticking.
After 5-10 minutes of rest, gently cup your hands around the dough ball. Turn the ball clockwise about a quarter turn. Then softly pull the dough towards you. Repeat until you see the dough form a tighter and round shape.
Using a bench scraper, carefully scope the dough and lay it upside down (smooth side down) into your floured proofing basket. Cover it with a damp tea towel or a shower cap.
Place your proofing basket in the fridge. The second and final rise should last for 8-12 hours.
After 8-12 hours, remove the sourdough from the fridge.
Cut a piece of parchment paper big enough for your dough to be surrounded on the bottom and its edges.
Place parchment paper on your workspace and gently flip the banneton upside down over the parchment paper. Since you dusted the banneton, your dough should slowly release and fall onto the parchment paper, landing in the middle with the floured side facing up.
Dust the surface of the dough with extra flour as this helps the scoring design to pop.
With a lame / razor blade or sharp knife, score a crescent moon shape or any other fancy design you might find on Pinterest that you are dying to try!
Grab the corners of the parchment paper and place your sourdough into your Dutch oven.
With its lid on, place your Dutch oven on a baking sheet – this helps prevent the bottom of your loaf from burning and getting too crispy.
Slide the baking tray and Dutch oven into the cold oven on the middle oven rack and preheat it to 450 degrees. Bake for 55 minutes.
After 55 minutes, remove the lid from the Dutch oven and bake for an additional 5 minutes, or until the loaf is beautifully golden brown. The internal temperature of a baked loaf of bread should be between 205-210 degrees f.
Immediately remove the Dutch oven from your hot oven. Using the corners of the parchment paper, lift the sourdough bread out of the pot and place it onto a cooling rack.
Allow your homemade bread to cool on a wire rack for 1 hour before cutting into it. (I know!! How can you possibly wait when it looks and smells so good?! But trust me, if you cut in too soon, your masterpiece will turn mushy and gummy.)
In the meantime, listen to your loaf “sing” its little tune to you with every crinkle and crack.
Once the hour is up, slice into your work of art and slather on some butter.