Double Sourdough Chocolate Bread with Coffee
A rich and rustic sourdough bread made with Dutch-process cocoa, strong coffee, brown sugar, and plenty of dark chocolate chunks. The loaf has a crisp crust, soft chocolate crumb, and deep coffee-enhanced chocolate flavor.
Equipment
- Large mixing bowl
- Kitchen scale
- Whisk
- Dough scraper
- Banneton or proofing basket
- Kitchen towel
- Parchment paper
- Sharp bread lame or razor blade
- Dutch oven with lid
- Wire cooling rack
- Oven
Ingredients
- 100 g active sourdough starter
- 325 g warm water
- 50 g freshly brewed strong espresso or black coffee
- 470 g strong bread flour
- 30 g Dutch-processed cocoa powder
- 50 g brown sugar
- 11 g salt
- 180 g dark or semi-sweet chocolate chunks or chips
Instructions
- Whisk the brewed coffee and cocoa powder together until smooth. Let it cool slightly.
- Add the warm water, active sourdough starter, and brown sugar to a large bowl. Mix until well combined.
- Stir in the coffee and cocoa mixture.
- Add the bread flour, salt, and cinnamon. Mix until a shaggy dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 1 hour.
- Perform 4 sets of stretch-and-folds, spacing each set about 30 minutes apart.
- During the second or third fold, gently add half of the chocolate chunks and fold them into the dough.
- Cover the dough and allow it to bulk ferment at room temperature until puffy, bubbly, and slightly jiggly.
- Transfer the dough to a lightly wet or floured work surface and gently stretch it into a rectangle.
- Scatter the remaining chocolate chunks over the dough.
- Fold the dough into thirds, roll it up, and shape it into a smooth, tight ball.
- Place the dough smooth-side down into a well-floured banneton or lined bowl.
- Cover and refrigerate for 8-14 hours, preferably overnight.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Turn the cold dough onto parchment paper and score the top with a sharp blade.
- Carefully transfer the dough into the hot Dutch oven.
- Bake covered for 35-40 minutes.
- Remove the lid and bake for another 10-15 minutes, until the crust is deep brown and crisp.
- Transfer the bread to a wire rack and cool completely before slicing.
Notes
Nutritional Information per slice:
- Calories: 285 kcal
- Carbohydrates: 46g
- Protein: 7g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 4g
- Sugar: 13g
- Sodium: 370mg
