Chocolate Sourdough Bread With Double Espresso
Chocolate sourdough bread with a rich smell of cocoa mix the flavour of fermentation. Each bite meets the deep composite flavors of sourdough and the permissive sweetness of dark chocolate. But the true magic takes place when you fill this artisanal creation with double espresso. The coffee sharpness beautifully balances the sweetness of the chocolate. It gives way to a soft and moist interior mark with chocolate chunks of espresso. This combination makes it ideal for breakfast or an afternoon.
Why You’ll Love This Recipe:
Rich Chocolate Flavor:
It is a tuneful blend of taste sourdough and the tasty flavor of cocoa powder produces a special balance. As you slice through the golden brown crust, you will find a piece of melted chocolate.
No Kneading:
This unique recipe requires no kneading. The beauty of this bread lies in its fermentation process. As the dough rests the natural yeast and bacteria work there, developing deep flavors that are further raised by the addition of high quality cocoa and robust espresso.
Delicious fermented sweet treat:
Double chocolate espresso sourdough bread is a delicious blend of flavors. The fermentation process is often related to sourdough. It increases the bread texture but also deepens its taste.
Ingredients:
| INGRIDIENTS | QUANTITY | DESCRIPTION |
| Boiling Water | 50 grams (4 Tablespoons) | |
| Instant Espresso | 3 grams (1 Tablespoon) | When you include espresso powder into baked goods like brownies or chocolate cakes, it enhances the cocoa, creating a deep, rich flavor that raises the dessert to new heights. |
| Active, Bubbly Starter | 50 grams (2 Tablespoons) | To make a chocolate sourdough bread recipe start with an active sourdough starter. Feeding your starter equal parts water and flour it is robust enough to carry the fermentation process allowing it to double in size. |
| Warm Water | 325 grams (1 1/2 cups) | use warm water not too cold or too hot. |
| Brown Sugar | 55 grams (1/4 cup) | It is used to create the golden brown color. |
| Bread Flour | 470 grams (3 1/4 cups + 2 Tablespoon) | You can use any type of bread. |
| Salt | 9 grams (1 1/2 teaspoons) | Any salt will do. |
| Unsweetened Cocoa Powder | 30 grams (1/3 cup) | Raw cocoa powder is a delightful ingredient. It’s full of nutrition that deserves attention in health aware kitchens. |
| Ground Cinnamon (Optional) | 2 grams (1 teaspoon) | It enhances the flavour in the chocolate sourdough bread. When it is included into the dough, cinnamon fills each bite with a fine sweetness. |
| Chocolate Chunks (Optional) | 180 grams (1 cup) | Adding dark chocolate chips enhances the taste and enriches the nutritional value of the bread. |
Supplies:
- Dutch oven
- Large bowel
- Chicken scale
- Proofing basket / Banneton
- Dough Whisk
- Tea towel or plastic wrap
- Parchment Paper
- Sharp knife
- Baking Sheet
How to Make Chocolate Sourdough Bread Espresso:
Start by preparing a rich espresso mixture in a small bowl. Combine an espresso with hot water. Mix it well and set to the side.
MAKE THE DOUGH:
In a medium bowl, mix the bread flour, cocoa powder, ground cinnamon, and salt to create your dough. It helps to get the brown color of your loaf of dough.
Add your dry ingredients into the sourdough mixture. The key is to hug that shaggy aspect. To make sure that your dough rises beautifully, cover the bowl with a damp tea towel. which creates a warm environment for fermentation and let it sit for at least 30 minutes.
STRETCH AND FOLDS:
As you start, dip your fingers in water to keep them slightly wet to stop the dough from sticking to your hands. Gently grasp the edge of the dough lifting it up and expanding it above the bowl.
Rotating the dough bowl clockwise with each stretch creates a circle shape. You will notice how the texture shifts from rough to smoother. Now cover the dough and let it sit for at least 30 minutes.
MIX-INS:
When you start the second round of stretching and folding one standout option is 1 cup of dark or milk chocolate chunks. Adding chocolate chips to your dough can be transformative. Chocolate chips before the stretches and folds allows them to meld beautifully with the dough. Cover it and let it again for 30 minutes.
Repeat the process of stretches and fold more three times. Let your dough rest for 30 minutes between each stretch and fold. After each stretch and fold let the dough rest under a damp tea towel. Place the dough in a warm place to rise and allow the flavors to meld beautifully.
BULK FERMENTATION:
Bulk fermentation depends on its environment. Different environments can submit different results for example, a cooler temperature may increase fermentation. while a warmer setting speeds up the process producing lighter textures.
At temperatures 70 degrees Fahrenheit the dough goes through a transformation as yeast and bacteria work in harmony. This fermentation process takes at least 6-7 hours.
SHAPE:
Once your dough has risen and doubled in size. It is time to shape it. Using slightly wet fingers as you handle the dough. This simple trick stops it from sticking to your hands. Pull the dough away from the sides of the bowl, being careful not to pop any of those air bubbles that have formed during fermentation. These bubbles are essential for a light and airy crumb.
Once you have got a rectangle shape take the top 1/3 of the dough and fold it towards the center. Take the 1/3 of the dough from bottom and fold it upwards towards the center. Repeat this process three times. Then bring the right side of the dough and roll it towards the left to create a ball shape. Leave it for at least 15-20 minutes.
PREP BANNETON:
Preparing your banneton is a crutious step in bread-making, mainly when working with sourdough. A well prepped proofing basket makes sure that your dough maintains its shape. Dust banneton or a clean tea towel with flour stops your sourdough from sticking.
FINAL SHAPING:
Final shaping is a crucial step in the bread making process. After 10-20 minutes of rest making it easier to shape. Cup your hands around the dough ball and gently pull it towards you. Rotate the ball clockwise every quarter turn, ensuring that each side grows a smooth exterior.
Using a bench scraper in this process, allows you to easily handle the dough without losing its air bubbles. Lay it upside down to continue its structure. Place the dough seam side up in a floured proofing basket, which will help it keep its shape. To prevent it from drying out cover it with a damp tea towel.
COLD PROOF:
When it comes to cold proofing, place your basket in the refrigerator for at least 3 days. Place your dough in the fridge and it gives you the complex flavors. The cool environment slows down activity leading to a more slow fermentation.
SCORE:
Before baking, scoring the dough enhances its rise and growth of the bread. When you pull out a frozen ball of dough you can take your time to many scoring designs.
Place parchment paper on your baking surface, flip the banneton upside down, the dough releases effortlessly, landing in the middle with the floured surface superbly.
Dust the surface of your dough with extra flour to prevent sticking. Cut your dough with a sharp knife. Transfer your dough into a crescent moon shape or any other style. Grab the corners of parchment paper, placing it delicately into your Dutch oven.
BAKE:
Place your Dutch oven in a COLD oven before preheating it to 450 degrees. Bake it for at least 1 hour. Don’t overlook the adabtabilty of a baking sheet or baking tray when crafting your spicy delights. For best results position your baking tray on the middle oven rack to make sure equal heat flow avoids the risk of burning.
After 1 hour of baking remove the lid and bake for an additional 5 minutes. This art helps develop a crispy exterior and enhances the flavor.
Use parchment paper as a sling. This simple trick allows you to lift the sourdough bread easily from the pot, decrease the risk of burns and ensure an equal transfer to your cooling rack. Let it cool on a wire rack for 1 hour before cutting. This step permits the flavors to resolve and the texture to firm up to make sure each slice is perfectly shaped.
How to Serve:
Serving double chocolate espresso sourdough bread is a delightful experience. To increase its flavors slather on a butter, this simple addition transforms each bite into bittersweet notes of chocolate and espresso. This way you can easily toast a slice anytime you need.
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Conclusion:
Chocolate sourdough bread is a delicious food. The mixture of tasty sourdough and sweet chocolate creates a special taste that is both permissive. If you enjoyed it as a breakfast treat or an afternoon snack, this bread will impress your family and friends. Gather your ingredients and start baking your own chocolate sourdough masterpiece today.
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