Double Chocolate Espresso Sourdough Bread Recipe
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This Double Chocolate Espresso Sourdough Bread is what happens when classic sourdough meets rich, chocolatey dessert vibes. You still get that chewy center, crackly crust, and signature sourdough tang, but with deep cocoa flavor, melted chocolate pockets, and a little espresso to bring it all together.
After making my Chocolate Focaccia Bread, I couldn’t stop thinking about how good chocolate and sourdough are together, so I turned my favorite sourdough loaf into this extra chocolatey version. And if you love baking with chocolate as much as I do, my quick sourdough chocolate muffins are another recipe worth making next.
Quick Look: Double Chocolate Espresso Sourdough Bread
- Prep Time: 8 hours
- Fermentation Time: 12 hours
- Bake Time: 55 minutes
- Total Time: 20 hours 55 minutes
- Servings: 1 loaf, about 12 slices
- Calories: ~256 kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Rich, dark, and indulgent with deep cocoa flavor, chunks of dark chocolate, and a hint of espresso and cinnamon. Classic sourdough tang with a soft, fudgy crumb.
- Difficulty: Advanced — This is a multi-day sourdough loaf with stretch and folds, bulk fermentation, shaping, and cold proofing. Best for bakers with some sourdough experience!
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Why You’ll Love This Chocolate Espresso Sourdough Bread
- Rich chocolate flavor-This loaf has natural cocoa powder and dark chocolate chunks in every slice, and the espresso powder makes the chocolate taste richer and deeper without making the bread taste like coffee. Another rich chocolate sourdough bake to add to your list is this Sourdough Guinness Chocolate Cake.
- No Knead-There’s no kneading in this chocolate sourdough bread recipe. You just need a few rounds of stretch and folds to build the dough’s structure. Each round takes about a minute and you wait 30 minutes in between, so most of the time the dough’s just sitting there doing its thing. These Sourdough Chocolate Espresso Cupcakes are another easy chocolate sourdough bake that doesn’t take much effort.
- Long Fermented-This bread goes through a long fermentation, which gives the sourdough starter time to break down some of the phytic acid naturally found in the flour. Research suggests that long-fermented sourdough bread may be easier on your digestive system than commercially yeasted bread. If you want more Sourdough Bread Recipes, I’ve got plenty more to pick from.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Active Sourdough Starter – Before you bake, feed your starter at a 1:1 ratio, which means equal parts water and flour. When the starter has doubled in size and has bubbles on top and throughout, usually 4-12 hours after feeding, it is ready to use. If you’re not sure the sourdough starter is ready, do the float test. Drop a small spoonful into a glass of water and if it floats, you’re good to go. If it sinks, give it a bit more time.
- Warm Filtered Water – Make sure it isn’t too hot because water that’s too hot will kill your bubbly starter.
- Bread Flour – My favorite brand is King Arthur Bread Flour.
- Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for the extra natural minerals.
- Raw Cocoa Powder – I prefer natural cocoa powder like Ghirardelli for a richer chocolate flavor, but Dutch-processed works too. Use what you have.
- Brown Sugar – I used light brown sugar.
- Espresso Powder – Espresso and chocolate bring out the best in each other. Strong black coffee works as a substitute if you don’t have espresso powder.
- Ground Cinnamon – A touch of cinnamon in this double chocolate sourdough bread gives it that Mexican hot chocolate feel.
- Dark Chocolate Chips – Chopped chocolate bars, chunks, or chips all work here. Use what you have.
How to Make Chocolate Espresso Sourdough Bread
- In a small bowl or coffee cup, mix hot water with the instant espresso powder and stir with a spoon until dissolved. If you don’t have espresso powder, instant coffee works just as well. Set it aside and move on to the dough.
- In a large mixing bowl, combine the mature starter, warm water, espresso shot, and brown sugar. Mix everything together with a dough whisk or your hand until combined.
- In a medium bowl, whisk together the bread flour, cocoa powder, ground cinnamon, and salt. Whisking the dry ingredients together first gives you a consistent chocolate color throughout the loaf instead of streaks.
- Add the dry ingredients to the wet ingredients and mix until all of the flour is incorporated. The dough will look shaggy at this point, and that is completely normal. Cover the bowl with a damp tea towel or a reusable shower cap and let the dough rest for at least 30 minutes before moving on to the next step.
- With slightly wet fingers, scrape the dough away from the sides of the bowl. Grab a section of the dough, stretch it up above the bowl, and fold it back over the top. Rotate the bowl a quarter turn clockwise and repeat until you have gone all the way around. You’ll notice the dough getting smoother with each round. Cover the dough and let it rest for another 30 minutes.
- Before starting your second round of stretch and folds, gather 1 cup of dark or milk chocolate chunks. Sprinkle the chocolate chunks over the top of the dough and repeat the same stretch and fold routine as before**, folding the chocolate into the dough as you go.** Some chunks may break through the dough and that is fine. They will continue to get folded in during the next rounds. Cover and let rest for another 30 minutes.
- Repeat the stretch and fold routine three more times for a total of four rounds, waiting at least 30 minutes between each one. Cover the dough after each round and leave it in a warm spot to rest.
Bulk Fermentation
- This is the most finicky part of sourdough baking because there is no set time. Bulk fermentation depends entirely on the temperature of your kitchen. The warmer it is, the faster the dough will ferment. The cooler it is, the longer it will take.
In my 70°F kitchen, bulk fermentation takes 6 to 9 hours. Here are the signs that the dough’s ready:
- The dough has increased in size by about 50 percent.
- The dough looks light and jiggles when you shake the bowl.
- The dough pulls away from the sides of the bowl with ease.
- There are visible bubbles in the dough.
- The dough passes the windowpane test without tearing.
Shape
- The next day, take 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 the dough slide onto a lightly floured surface.
- Gently stretch the dough into a thin rectangle. Fold the top third down toward the center, then fold the bottom third up toward the center. This is a tri-fold. Starting from the right side, roll the dough to the left to form a ball. Let it rest seam side down for 5 to 10 minutes.
Final Shaping
- After 5 to 10 minutes, cup your hands around the dough ball and turn it clockwise a quarter turn, then pull it gently toward you. Repeat this motion until the dough forms a tighter, round shape. Using a bench scraper, carefully scoop the dough and place it smooth side down into the floured banneton. Cover with a damp tea towel or shower cap.
Cold Proof
- Place the banneton in the fridge for 8 to 72 hours. The cold slows down fermentation, which deepens the flavor of the loaf and gives you flexibility in when you want to bake. Don’t wait too long though. If left in the fridge for far too long, the dough will over-ferment and lose its ability to rise.
Score
- Thirty minutes before baking, place the banneton in the freezer. This firms up the dough and makes it easier to score.
- Place a sheet of parchment paper on your work surface and flip the banneton upside down over it. Since you dusted the banneton, the dough should slowly release and land on the parchment paper with the floured side facing up. Dust the surface with a little extra flour to help the scoring design show up clearly.
- Using a lame, razor blade, or sharp knife, score a crescent moon shape or any other design you like. Grab the corners of the parchment paper and lower the dough into your Dutch oven.
Bake
- Place the lid on the Dutch oven and set it on a baking sheet to prevent the bottom of the loaf from burning. Slide everything into a cold oven on the middle rack and preheat to 450°F. Bake for 55 minutes, which includes the preheat time.
- After 55 minutes, remove the lid and bake for an additional 5 minutes, or until the loaf is beautifully golden brown. The internal temperature of a fully baked loaf should be between 205 and 210°F.
- Immediately remove the Dutch oven from the oven. Using the corners of the parchment paper, lift the loaf out and place it on a wire rack to cool.
Serve
Let the loaf cool on a wire rack for at least 1 hour before slicing. I know…how can you possibly wait when the homemade chocolate loaf looks and smells so good? Don’t cut into it too soon or the crumb will turn mushy and gummy.
While you wait, listen to your loaf crackle and sing as it cools. Once the hour is up, slice it up and spread on some butter. A thick warm slice with butter is really all you need but if you want to dress it up, it’s great with peanut butter, chocolate nut spread, fruit jams, honey, or a sprinkle of cinnamon sugar.
And if you end up with leftover bread past day three, turn it into a Chocolate Sourdough French Toast Casserole instead of tossing it out.
McKenna’s Helpful Tips
- Whisk the dry ingredients together before adding them to the wet. Mix the bread flour, cocoa powder, cinnamon, and salt together first. This gives you a consistent chocolate color all the way through the loaf. If you skip this little step, you’ll end up with streaks of flour in the crumb.
- Add the chocolate chunks during the second round of stretch and folds. If you fold them in too early they break down too much and you lose those pockets of melted chocolate inside the loaf.
- Don’t worry about the time; watch the dough. Every kitchen runs at a different temperature so the timing will be different every time. Look for the signs instead. The dough should have grown by about 50 percent, jiggle when you shake the bowl, have visible bubbles, and pass the windowpane test.
- Stick the dough in the freezer for 30 minutes before you score it. This firms it up and makes it a lot easier to get a clean cut. If you skip this step the dough will drag under the blade and your scoring design won’t come out clean.
How to Store
Chocolate Espresso Sourdough Bread stays fresh for 2 to 3 days. Cover it with a tea towel with the cut side facing down on the counter and leave it at room temperature. This keeps the crust crunchy and the center chewy.
This bread also freezes well for up to 3 months. Slice it before freezing so you can pull out one slice at a time, pop the slices in a ziplock bag, squeeze out all the air, label it, and freeze. When you’re ready for a slice, toast it straight from the freezer or thaw it on the counter.
Chocolate Espresso Sourdough Bread FAQs
Can I use Dutch-processed cocoa powder If I don’t have natural cocoa powder?
Yes. Natural cocoa powder gives you a richer chocolate flavor, but Dutch-processed works too.
Can I use coffee instead of espresso powder in this double chocolate espresso bread?
Yes. Strong black coffee is a good substitute if you don’t have espresso powder on hand. You can also skip the espresso powder and instead make a strong 50g shot of espresso. The espresso powder gives the chocolate flavor a deeper, richer quality, but strong black coffee gets you close enough.
Can I add other mix-ins besides chocolate chips?
Yes. Cherries, chopped nuts, white chocolate chips, espresso chips, or peanut butter chips all work well in this bread. Add them the same way you would the chocolate chunks, during the second round of stretch and folds.
How do I know when bulk fermentation is done?
Don’t go by the clock. Look for these signs instead: the bread dough has grown by about 50 percent, it jiggles when you shake the bowl, there are visible bubbles throughout, and it passes the windowpane test without tearing.
If you tried this Chocolate Espresso Sourdough Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Double Chocolate Espresso Sourdough Bread
Yield: 1 loaf
Double Chocolate Espresso Sourdough Bread is the perfect combination of sourdough tang and chocolatey goodness. This indulgent bread is rich in cocoa powder, dotted with chunks of dark chocolate, and lightly sweetened with brown sugar and hints of ground cinnamon. Serve warm with salty butter for a satisfying sourdough treat.
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Ingredients
- 50 grams boiling water 4 Tablespoons
- 3 grams instant espresso 1 Tablespoon
- 50 grams active sourdough starter 2 Tablespoons
- 325 grams warm water 1 1/4 cups + 2 Tablespoons
- 55 grams brown sugar 1/4 cup
- 470 grams bread flour 3 1/4 cups + 1 Tablespoon
- 30 grams unsweetened cocoa powder 1/3 cup
- 2 grams ground cinnamon, optional 1 teaspoon
- 9 grams salt 1 1/2 teaspoons
- 180 grams chocolate chunks, optional 1 cup
Instructions
- In a small bowl or a coffee cup, mix boiling water with 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. You can also substitute with 50 grams of brewed espresso or brewed coffee.50 grams boiling water, 3 grams instant espresso
MAKE THE DOUGH
- In a straight edge bowl, add active starter, warm water, espresso shot, and brown sugar. Mix the wet ingredients with a Danish dough whisk or your hand until it looks like a milky liquid.I prefer using a straight edge bowl so I can clearly see when my dough has rise by 75%.50 grams active sourdough starter, 325 grams warm water, 55 grams brown sugar
- In a medium bowl, sift together the bread flour, cocoa powder, ground cinnamon and salt. Cocoa powder is notorious for clumping, so don't skip this step! Whisking these together first helps you to get a consistent brown color in your loaf, instead of streaks.470 grams bread flour, 30 grams unsweetened cocoa powder, 2 grams ground cinnamon, optional, 9 grams salt
- Add the dry ingredients to the liquid sourdough mixture. Be sure to mix until all of the flour is incorporated. The dough will be stickier than your typical loaf. This will decrease as you build the gluten with stretch and folds.
- Cover the bowl with the plastic cover or plastic wrap and let the dough rest for at least 30 minutes before you move on to the next step.
STRETCH AND FOLDS
- 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 of itself.
- 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 again and let rest for another 30 minutes.
MIX-INS
- Before starting your second round of stretch and folds, gather the chocolate chunks.180 grams chocolate chunks, optional
- 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. You will notice that the dough isn't as stretchy as a traditional loaf. It will be more stiff. This is due to the inclusion of cocoa powder. Continue to stretch the dough without ripping to build up the gluten.
- Cover and let rest for another 30 minutes.
- Repeat the identical stretch and fold routine two more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold.
- Cover the dough after each stretch and fold and leave in a warm place to rest.
BULK FERMENTATION
- After you’ve done all 4 sets of stretch and folds, cover the dough and leave it to complete its bulk fermentation on your countertop.
- Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
- From the moment you mix the dough until you shape your loaf, the bulk fermentation can take about 12-14 hours in an environment of 70 degrees F. But again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warmer temperatures will make the bulk fermentation faster, while cooler will be slower.
- Here's what to look for:The dough should have increased in size by 75%The dough looks light, and jiggles when shaken.The dough should easily pull away from the bowl.There should be visible bubbles in the dough.The dough doesn’t tear when you do a windowpane test.
- One thing to note – Coffee inhibits yeast, while cinnamon has antimicrobial properties, so both can slow down the fermentation in a loaf. This means that the overall fermentation will be longer than a traditional sourdough loaf. The coffee will also result in a tighter crumb.
PRE-SHAPE
- 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 leave gravity to do the work to move the dough on the counter.
- Shape the dough by doing another round of stretch and folds until you have gone full circle.
- With a bench scraper or your hands, turn the dough upside down, so the seam is now on the counter. Let it rest for 30 minutes.
PREP BANNETON
- While you are waiting for the dough to rest, prepare your proofing basket. This can either be a banneton or a small mixing bowl lined with a tea towel. Dust the banneton or the tea towel with flour to prevent sticking.
FINAL SHAPING
- After 30 minutes of rest, flip the dough.
- Gently pull the bottom of the dough towards you, then fold it towards the center of the dough. Pull the right side of the dough out and fold towards the center. Repeat with the left side. Finally, stretch the top of the dough away from you and fold towards the center of the dough.
- Flip the dough over again, seam side down. Gently cup your hands around the dough ball. Turn the ball in a clockwise motion about a quarter turn and then softly pull the dough towards you. Do this repeatedly until you see the dough form a tighter and more round shape. Stop if the dough starts to tear.
- With a bench scraper or just your hands, carefully scope up the dough and lay it upside down (smooth side down) into your floured proofing basket and cover it with plastic wrap or a shower cap.
COLD PROOF
- Place your proofing basket in the fridge for cold proof for 8-72 hours.Placing your dough in the fridge slows down the fermentation process, which deepens the flavors of your loaf. It also gives you flexibility in when you want to bake your bread. But don’t wait too long! If left in the fridge for too long, your dough will over-ferment, causing the dough to not be able to rise.
SCORE
- Pro-tip: 30 minutes before baking, place your dough in the freezer. This helps with the scoring design.
- Remove sourdough from the fridge.
- Cut a piece of parchment paper that is 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.
- 29. 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!
- 30. Grab the corners of the parchment paper and place the loaf into your COLD Dutch oven.
BAKE:
- With its lid on, place your Dutch oven on a cookie sheet – this helps prevent the bottom of your loaf from burning and getting too hard. Slide the cookie sheet and Dutch Oven into the COLD oven and preheat it to 450 degrees F. Bake for 50 minutes total, this includes the preheat time. **This recipe can be baked in a HOT Dutch oven, if you prefer. Refer to the Notes below for step-by-step directions.**
- After 50 minutes, remove the lid and bake for an additional 5-10 minutes, or until the crust is perfectly crispy.
- Immediately remove the Dutch oven from your oven. Using the corners of the parchment paper, lift the sourdough bread and place it onto a cooling rack to cool.
- Allow your homemade bread to cool 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, slather on some butter, and VOILA! You have baked your very own Double Chocolate Espresso Sourdough Bread! Congratulations, now ENJOY!
Notes
Bake Your Loaf in a Hot Oven
- To do so, preheat the Dutch oven in a 500 degree F oven for 30 minutes while your dough is in the freezer.
- Just before baking, lower the oven temperature to 450 degrees F.
- Carefully place the dough in the HOT Dutch oven and cover with the lid.
- Bake the loaf for 27 minutes covered.
- Remove the lid, lower the temperature to 425 degrees F, and continue to bake for an additional 10-15 minutes uncovered, depending on how dark/crispy you like the crust or until the internal temperature has reached 205 – 210 degrees F.
- For a softer crust, keep the lid on longer, an additional 5-10 minutes. Remove the lid, lower the temperature, and bake for 5-10 minutes more.
BAKER’S SCHEDULE #1
DAY 1 9 am – Mix Ingredients 9:30 – 11:00 am – Stretch and fold every 30 minutes 11:00 – 9 pm – Continue bulk fermentation 9 pm – Pre shape 9:30 pm – Shape and place in the fridge DAY 2 Score and bake in the morning ** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.BAKER’S SCHEDULE # 2
DAY 1 8 pm – Mix Ingredients 8:30 – 10:00 pm – Stretch and fold every 30 minutes 10:00 pm – 8 am– Continue bulk fermentation overnight DAY 2 8 am – Pre shape 8:30 am – Shape and place in the fridge Score and bake in the evening ** This schedule is made for a 68-70 degree environment. Higher temperatures will quicken the process. Lower will lengthen the process.How to Store
Store sourdough at room temperature in a paper or linen bag for up to three days to maintain its crust. Avoid plastic, as it traps moisture and makes the bread soggy. For longer storage, freeze the sliced or whole loaf by wrapping it in plastic wrap and placing it in a freezer bag for up to three months. Thaw at room temperature or reheat in a toaster or oven. *Refrigeration is not recommended, as it dries out the bread and affects texture. This recipe card was updated on February 19th, 2026.Nutrition
Serving: 1g | Calories: 3077kcal | Carbohydrates: 520g | Protein: 75g | Fat: 81g | Saturated Fat: 43g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 3558mg | Potassium: 2135mg | Fiber: 38g | Sugar: 121g | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 304mg | Iron: 21mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Hello, Any tips for baking this without a dutch oven please? I’m new to the game and haven’t invested in an oven yet so I use a tray of water in the bottom of the oven instead. What temperatures/timings would you use please? Thanks!
Absolutely! If you don’t have a Dutch oven, you can bake the loaf in two loaf pans. One pan is holding the dough and the second inverted on top to trap steam, similar to a Dutch oven. If baking on a sheet pan or baking stone, I’d follow the same oven temperature and timing listed in the recipe and keep an eye on the color of the crust and bake until the internal temperature is 205 degrees F. If you give it a go, I’d love to hear how it bakes up!
I’m so glad that I didn’t give up on her when it wasn’t rising like my normal loaves. I went back to the recipe and it called it out for me that it will take longer than normal and I trusted the process. A gorgeous loaf and yummy! It’s the first of my 10+ loaves that my picky toddlers would have try and then loved. It’s a keeper!
I’m so glad you caught that note in the recipe and stuck with it! And honestly, the fact that your picky toddlers tried it and loved it might be the best review of all! Thank you so much for taking the time to share.
This bread is amazing!! I have only been making sour dough bread for a few months but this is hands down the best bread that I have made so far!! I shared some with my neighbors and they both raved about it too!! I will be making it again this weekend!
Hearing that it’s the best sourdough bread you’ve made so far is such an incredible compliment! Thank you so much for sharing.
I want to try this recipe! But is 50g starter enough? It’s much less than what I usually use or other recipes call for.
Great question! 50g of starter is enough, it just means a longer bulk fermentation. Because this dough has ingredients like cocoa powder, sugar, and chocolate, fermentation naturally moves a bit slower, and the smaller amount of starter helps prevent it from overproofing during the longer rise time. It also gives the dough more time to develop flavor. Hope this helps!
Is it possible to just do a chocolate chip loaf without the espresso and cocoa powder?
Absolutely! I would skip the cocoa powder and instant espresso and increase the bread flour by 30 grams and decrease the water to be 350g total. If you give it a try, I would love to know how it turns out!
I never leave reviews, I’m embarrassingly lazy about it. However. This. Sour. Dough. Holy schmoly it’s SUPERB. I think I’ve baked it about 10 times by now. It is ALWAYS a hit. It ALWAYS comes out beautifully. It’s ALWAYS delicious. Thank you so much for this brilliant recipe!!
Okay, this absolutely made my day! “Holy schmoly” might be my new favorite review ever! I’m so honored that you’ve made it TEN times and that it’s been consistently turning out beautifully for you each time. Thank you so much for taking the time to leave a review—especially since you said you normally don’t! That truly means a lot.
I’ve followed the recipe and it has turned out perfect every time. It makes an indulgent and thoughtful gift and every time I’ve given it to someone they remark at how delicious it is. It is my go to for a special treat to brighten a loved one’s day. Thanks for this recipe and all of them! Everything I make from your site turns out great!
I love this so much! Thank you for trusting my recipes and for taking the time to write this sweet comment. It truly made my day!
I made my own espresso powder using coffee grounds and roasting the grounds in the oven. Then using a grinder, I blended the grounds after cooling…could I use this in place of the instant espresso??!
If you pull 50g of espresso using your fresh espresso grounds, you can use that in place of the instant espresso!
Do I pull 50 grams of brewed espresso or 50 grams of espresso powder mixed with 50 grams of water?
50 grams of brewed espresso
I am a beginner in sourdough and this was probably my 7th loaf (I think), I’ve only ever made one other double chocolate one and it turned out horrible (both flavor and bake). This is by far the most successful loaf I have made and it is DELICIOUS!!!! I followed the recipe as it is written, and I will absolutely be making this again!
Seventh loaf and you tackled chocolate espresso?! That’s impressive! I’m so glad this one restored your faith in double chocolate sourdough — and that it turned out delicious.
This was absolutely delicious! I’m a seasoned sourdough baker and this was my first time using the cold oven technique. Love it!
This makes me so happy to hear — thank you! I love that you gave the cold oven technique a try, especially as a seasoned sourdough baker. I’m so glad it worked beautifully for you. And I couldn’t agree more — the chocolate + espresso combo is hard to beat!
I forgot to add the salt to the dough… can i add it during the stretch and folds?
or did I just completely screw up my loaf?
All good! Here’s what I would do – dissolve the salt in a small splash of water (about 1–2 teaspoons) and add it during your next stretch and fold. Gently work it into the dough as you fold so it distributes evenly. The dough may feel a little slippery at first, but it will come back together after a few folds.