Double Chocolate Espresso Sourdough Bread Recipe
This post may contain affiliate links. Please read our disclosure policy.
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 quality butter for a satisfying sourdough treat.
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Chocolate has my heart, especially dark chocolate. A few weeks ago, I shared my recipe for Chocolate Focaccia Bread. This recipe is so indulgent, as you serve it with a Cream Cheese Peanut Butter topping. Delicious! Then it got me thinking, could this be done with my easy sourdough bread recipe?
Why, yes, it can!
Rich chocolaty sourdough bread with chunks of chocolate scattered throughout – it is heavenly. Just like my everyday sourdough bread, each bite is paired with a crusty crunch and chewy center, but with all the chocolaty goodness you could ever want.
Besides rich cocoa powder and chocolate chunks, I incorporated two additional ingredients into this recipe: brown sugar and espresso. Both of these ingredients help to elevate the richness of the chocolate flavor in this delicious bread, while the brown sugar adds just a hint of sweetness.
All you need is a good slab of quality butter spread across a warm, melty slice of this chocolate bread, and you will be living large. Or transform this loaf into a delicious twist on a classic breakfast/brunch recipe – Chocolate Sourdough French Toast Casserole!
MY LATEST VIDEOS
Pin for Later!
As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Why You’ll Love This Recipe:
Rich Chocolate Flavor:
Double Chocolate Espresso Sourdough Bread is rich with the delicious flavor of chocolate. Natural cocoa powder and chunks of melted chocolate chunks will have all chocolate lovers go back for another slice again and again.
No-Knead, Easy recipe:
Forget strenuous and time-consuming kneading by hand or with a stand mixer. A few simple sets of stretch and folds are all you need to build the perfect structure in this Chocolate Sourdough Bread.
Delicious fermented sweet treat:
Chocolate Espresso Sourdough Bread is long-fermented to give you all the gut-healthy benefits of sourdough. The sourdough starter helps to break down the phytic acid naturally found in flour, making the bread easier for your body to digest.
Ingredients
Active sourdough starter: Before you bake Chocolate Espresso Sourdough Bread, feed your sourdough starter a 1:1 ratio. This means equal parts water and flour.
When your starter has doubled in size and has bubbles on top and throughout (usually 4-12 hours after a feeding), it is ready to bake delicious sourdough!
If you are still unsure, you can use the float test. Take a spoonful of your starter and a glass of water. Drop the starter in the water. If it floats, it is ready! If it sinks, it still needs some extra time to ferment.
Warm, filtered water – Be sure it’s not too hot, as this can kill your starter.
Bread Flour: My favorite brand to use is King Arthur Bread Flour.
Salt: Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Raw Cocoa powder: I prefer using natural cocoa powder, like Ghirardelli, since it has a richer chocolate flavor than Dutch-processed cocoa powder, but use what you have.
Brown Sugar: I used light brown sugar.
Espresso Powder: Espresso and chocolate are best friends, they bring the best out of each other. Strong black coffee is a great substitute.
Ground Cinnamon: Aromatic cinnamon in this sourdough bread makes me think of Mexican hot chocolate, and it is heavenly.
Dark Chocolate Chips: Chopped chocolate bars, chunks, chips, or whatever you have will do.
Supplies
Proofing basket / Banneton
Dough Whisk
Lame / Razor blade / Sharp knife
Tea towel, plastic wrap, or what I like to use, a shower cap
Parchment Paper
Baking Sheet
How to Make Chocolate Espresso Sourdough Bread:
In a small bowl or a coffee cup, mix hot 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.
MAKE THE DOUGH
In a large mixing bowl, add the mature starter, warm water, espresso shot, and brown sugar. Mix the wet ingredients with a dough whisk or your hand until combined.
In a medium bowl, mix the bread flour, cocoa powder, ground cinnamon, and 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.
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.
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.
MIX-INS
Before starting your second round of stretch and folds, gather 1 cup 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’s 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 4 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.
BULK FERMENTATION
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.
In an environment of 68-70 degrees, doughs will typically bulk ferment for 6-9 hours, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warm temperatures will be faster, while cooler will be slower.
Here’s what to look for:
- The dough should have increased in size by 50%
- 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
SHAPE
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.
PREP BANNETON
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.
FINAL SHAPING
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.
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
30 minutes before baking, place your dough in the freezer. This helps with the scoring design.
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.
BAKE:
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, this includes the preheat time.
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.
How to Serve:
A thick slice of warm Chocolate Espresso Sourdough Bread with a healthy slab of quality butter is more than enough to make your heart sing.
Other delicious spreads include:
- Peanut butter or any nut butter
- Chocolate nut spread
- Fruit jams & preserves
- Cinnamon & sugar (tastes like Mexican hot chocolate!)
- Honey
If you happen to have leftover bread past 3 days, and it’s starting to get dry and tough, don’t toss it into the trash! Instead, make it into a Chocolatey French Toast Casserole. What a rich and indulgent twist on a breakfast classic.
How to Store:
Chocolate Espresso Sourdough Bread will stay fresh for 2-3 days. Cover with a tea towel with the cut side facing down of the countertop and leave at room temperature. This storing method with keep the crust crunchy, while the center is chewy.
FAQs:
Can I add other mix-ins besides chocolate chips?
Absolutely! Other delicious variations could include cherries, chopped nuts, white chocolate chips, espresso chips, peanut butter chips, or a dash of cinnamon.
Can you use coffee instead of espresso?
Instant espresso offers a rich coffee flavor that elevates the chocolatey flavor of this sourdough bread. If you are not able to run to the grocery store, strong black coffee is a great substitute.
Happy baking!
More Sourdough Recipes:
Chocolate Sourdough French Toast Casserole
Chocolate Sourdough Focaccia Bread with Peanut Butter Topping
Roasted Garlic, Rosemary & Asiago Cheese Sourdough Bread
Easy Sourdough Bread for Beginners
Double Chocolate Espresso Sourdough Bread
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 quality butter for a satisfying sourdough treat.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 50 grams (4 Tablespoons) boiling water
- 3 grams (1 Tablespoon) instant espresso
- 50 grams (2 Tablespoons) active, bubbly starter
- 325 grams (1 1/2 cups) warm water
- 55 grams (1/4 cup) brown sugar
- 470 grams (3 1/4 cups + 2 Tablespoon) bread flour
- 9 grams (1 1/2 teaspoons) salt
- 30 grams (1/3 cup) unsweetened cocoa powder
- 2 grams (1 teaspoon) ground cinnamon (optional)
- 180 grams (1 cup) chocolate chunks (optional)
Instructions
Find 2 Examples of Baker's Schedules below!
How to Make Chocolate Espresso Sourdough Bread:
1. 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 substitute the espresso with 50g (4T) brewed coffee.
50g (4 T) boiling water, 3g (1 T) instant espresso
MAKE THE DOUGH
2. In a large mixing bowl, add active starter, warm water, espresso shot, and brown sugar. Mix the wet ingredients with a dough whisk or your hand until it looks like a milky liquid.
50g (2 T) active sourdough starter, 325g (1 1/2 c) warm water (90 degrees F), 50g (4 T) espresso, 55g (1/4 c) brown sugar
3. 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.
470g (3 1/4 c + 2 T) bread flour, 30g (heaping 1/4 c), 2g (1 tsp) cinnamon, 9g (1 1/2 tsp) salt
4. 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.
5. Cover the bowl with plastic wrap or a reusable shower cap and let the dough rest for at least 30 minutes before you move on to the next step.
STRETCH AND FOLDS
6. 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.
7. 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.
8. Cover the dough again and let rest for another 30 minutes.
MIX-INS
9. Before starting your second round of stretch and folds, gather the chocolate chunks.
180g (1 c) chocolate chips/chunks (optional)
10. 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.
11. Cover and let rest for another 30 minutes.
12. 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.
13. Cover the dough with a damp tea towel or shower cap after each stretch and fold and leave in a warm place to rest.
BULK FERMENTATION
14. 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.
15. 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 50-60%
- 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
16. With slightly wet fingers, gently release the dough from the sides of the bowl. Be careful not to pop all of those lovely bubbles!
17. Tilt the bowl and leave gravity to do the work to move the dough on the counter.
18. Shape the dough by doing another round of stretch and folds until you have gone full circle.
19. 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
20. 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
21. After 30 minutes of rest, flip the dough.
22. 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.
23. 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.
24. 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
25. 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.
26. Remove sourdough from the fridge.
27. Cut a piece of parchment paper that is big enough for your dough to be surrounded on the bottom and its edges.
28. 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:
31. 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. To do so, preheat the Dutch oven in a 450 degree F oven for 30 minutes. Bake the loaf for 27 minutes covered. Continue to bake for an additional 10-15 minutes uncovered, depending on how crispy you like the crust.
32. After 50 minutes, remove the lid and bake for an additional 5-10 minutes, or until the crust is perfectly crispy.
33. 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.
34. 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.
35. 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
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.
Um, yum. Holy cow. Will be adding this to next week’s bakes for sure!!
Yay! I hope you love it as much as we did 🙂
Yes I tried comes out beautifully n yummiest bread ever
Thank u for sharing
This needs to be my next Sourdough experiment! Looks absolutely delicious!
Woohoo! I hope you love it!
I’m currently at my first stretch and fold and the dough is wetter than my typical sourdough. Is that normal or do I need to mix in more flour?
The dough is more on the wet side in the beginning, but it will become smoother with each set of stretch and folds!
Hi! I am making multiple of these for gifts. It such a great recipe!! What should I do after I bake the 1st one and the oven/dutch oven is already hot and I have more to bake? 😬
Hi Rochelle!
What a great gift! You can bake the second loaf from a hot Dutch oven! I will typically bake the loaf 27 minutes covered and then 15-20 minutes uncovered, depending on how crispy you like the crust.
This looks so delicious and sounds even better…
I mean, can you go wrong with sourdough and chocolate?
Making it now but dough seems so wet…
The dough will feel stickier when you first mix the ingredients, but as you perform the stretch and folds, it should tighten and become easier to handle.
Definitely going to have to try this!! I love coffee, so this seems like a perfect treat for me!
You and me both! Forever a coffee and chocolate fan!
Just made this bread here in Australia 🇦🇺 absolutely delicious – I think we might even eat the whole loaf today 😂♥️
Thanks so much for a great recipe!
This just made my day! Thank you so much for taking the time to share <3 Isn't it addicting? Ps...if you happen to have leftovers (we usually don't either!) This makes for fabulous French Toast Casserole!
Is it necessary to leave the bread in the fridge? Can I just bake right after I shape it?
You can skip the cold proof, but you will need to do a second rise at room temperature once you shaped the dough. Timing for this step will depend greatly on the temperature of your kitchen. You’ll know the loaf is ready to be bake by when you poke the dough with a floured finger and the dough slowly springs bake.
Can I use regular espresso?
Absolutely!
This bread is awesome, the most popular of all the sourdough loaves I make .
Thank you so much for taking the time to share! I’m so glad it is loved by you and yours – it never lasts long in my house.
Do I wait until the oven is preheated to start the timer ?
Nope! The timer begins once you pop the Dutch Oven into the oven.
So the total cooking time includes the preheat time? Going to make this today.
That is correct!
Will AP flour work?
Bread flour has a higher protein %, which allows for a better rise when your dough bakes, but you can use AP flour.
I definitely have to make this tomorrow! It looks scrumptious!! Butter on top yum!
Hope you love it!
Would it be possible to bake this in a loaf pan? It sounds perfectly amazing!
Hi Esther!
You technically can bake this bread in a loaf pan, but the end result would be very different than if you baked it in a Dutch Oven. The Dutch Oven captures steam, which allows the bread to rise before it create that crispy crust. I hope you give it a try, it’s one of our favorites 🙂
Just tried this recipe!! Delicious, couldn’t be happier!
Thrilled to hear of this sourdough success! Thank you so much for sharing 🙂
Hi can you clarify how many stretch folds total are to be done ? 4 or 5? .
I made this this past weekend and everyone enjoyed it but I was a bit confused over the instructions.
Thank you
Sorry about that! Just updated the instructions – 4 stretch and folds is sufficient!
Mixed this recipe at the same time as my other regular sourdough recipe. I did my final shape on that dough at 6pm when it had finished bulk fermentation but for this double chocolate one, it’s not ready yet and it’s already 8pm. Do you think it takes longer to bf because of the added ingredients? Thanks!
Hi Brooke! That is correct. Cocoa and ground cinnamon both can prolong the bulk fermentation.
What an amazing recipe!! I cannot thank you enough. I made two loafs as I wouldn’t wait to bake another one.
Just Yummy!! I will post a picture on Pinterest.
This is so wonderful to hear, I’m so glad you love it! Thank you so much for sharing!
I made this recipe with a loaf pan. I preheated the oven to 450 stuck my bread in and turned it down to 350. I don’t remember exactly how long I cooked it but it was close to 55min. Turned out amazing!
Amazing! Thank you so much for sharing!
Can you use a pulled shot of espresso instead of the instant? I have an espresso machine and I wonder if it will be just as good if I do that instead of instant?
Hi Doris!
A fresh shot of espresso would be just fine for this recipe!
This is in my oven right now, and I can’t even begin to tell you my level of excitement. I’ve been baking sourdough for years and I feel like this recipe has turned out absolutely beautifully without needing any tweaks. One thing that I’m wondering about is if I start the 55 minute timer AFTER the oven has preheated or as soon as you place the dough into the cold oven?
Hi Lauren! This makes my heart so happy to hear, thank you for sharing! The timer starts as soon as you place the dough in the oven!
So the time line for this says 15 total hours (2hr prep, 1hr cook, 12hrs additional). I’ve already mixed my dough and am in the stretching phase. After stretching I was thinking it needed to go in the fridge over night but it says to leave it in the counter 8-12 hours but then it also says after that to shape it and place it in a banneton and then put it in the fridge for 8-12 hours before baking. So it needs to separate 8-12 hour periods (1 on the counter and 1 in the fridge)? Help.
Hi Alex! Thank you so much for reaching out. Correct, you will want the dough to ferment at room temp until it has doubled in size. This will usually take about 8-10 hours since my house runs on the cooler side. If you have a warmer environment, it will ferment faster. After shaping and placing into a banneton, I like to do a long second cold ferment for an additional 8-12 hours, but you opt for a shorter 1 hour second proof. Hope this helps!
I was wondering if I can leave it in the fridge for 14-16 hours for the second rise.
Yes! You can cold-ferment this loaf for up to 72 hours.
Do I count the preheating time in the total baking time of 55 minutes? Or do I let oven reach baking temp of 450 before starting the timer?
Hi Deborah! Great question. The 55 minute bake time is including the preheat time. I pop the bread into my oven, set the temperature, and then set my timer to 55 minutes. Hope this helps!
The flavor of this bread is amazing! However, every time I bake it according to the directions, it is very underbaked. I don’t know if it’s because of my oven or what. It turns out better for me if I start it off in a hot oven. It’s so yummy!
Thank you so much for sharing! I’m so glad you enjoy this recipe 🙂
This looks so good! What a great treat to make for the family!
You’re not wrong, it is a delicious treat for all!
Hi there.. about to start the second proof.. looks beautiful already. Just double checking about the bake.. it says to put it in a cold oven.. I’ve never done that with sourdough.. can you please tell me why this is the case with this recipe? Thanks so much!!!!
How exciting! Baking your sourdough bread with a COLD start is another baking technique! I love it, because it’s a time/energy saver and it still bakes sourdough bread beautifully. However, you can bake this recipe in a preheated oven. I would preheat the Dutch Oven at 450 for 30 minutes. Bake with the lid on for 25 minutes and with the lid off for another 15-20 minutes.
After two stretch and folds the dough became more dense. By the 3rd and 4th it was difficult to stretch. Is this normal or did I do something incorrectly?
This is normal! Due to the inclusion of cocoa powder and espresso, the dough will be tighter than plain sourdough.
Hey! Looks like an awesome recipe! Was going to try it out tomorrow but I’m wondering can I do the second proof in the fridge for 24hrs? Or is that not recommended? Just when I time it out I’d be baking the loaf at like 9pm if not!
Let me know! Thanks!!!
Yes! You can cold-ferment the dough for up to 72 hours! Gives you great flexibility of when you want to bake it 🙂
Thank you so much for posting this fabulous recipe!!! I made it this weekend and it is not only delicious but beautiful too! Thank you!
Isn’t it heavenly? Thrilled to hear that you enjoyed it. Thank you for sharing!
Thank you 🙏🏽. It’s 3am and my son and I are having a slice. Took it out of the Dutch oven an hour ago. It’s perfect!!! Ooh the way the house smells. This is the first sourdough loaf I’ve made that wasn’t a frisbee.
Isn’t the smell alone worth baking this loaf? I’m thrilled to hear that it was such a success. Thank you for sharing!
I made this yesterday and it is delicious! What a fun twist! I did notice that the dough behaved very differently than a traditional loaf. I’m not sure if this was an error on my part or typical with this type of flavored bread. My dough did not rise the same/as much as a typical sourdough loaf. I normally cold proof my traditional loaves for 2-4 hours in the fridge in proofing baskets but I tried this one for 8 hours and it really never seemed to rise for the second rise- it almost even deflated from when I shaped it. I thought it was ruined but I was impressed by how much it puffed up in the oven. This was my first time using a cold oven and it really did work. Fun recipe and I will absolutely make it again.
Thank you so much for sharing! Yes, with the inclusion of the cocoa powder and espresso, the dough does behave differently, but I’m so glad you found great success in the end.
My dough was very wet and sticky. I measured everything with a scale. Is it going to come together more as I continue the stretch and folds? Not sure it was ever “shaggy”. Any ideas what went wrong?
Hi Frances! This dough tends to be more wet, but as you continue to do the stretch and folds, it should become smooth!
Hey I have been trying to print this recipe to make it easier than on my phone, but it won’t allow me to. Any ideas on that? Thanks!!
Hi Jan! If you scroll down to the recipe, you will find a “Print” button above the ingredient list. Hope this helps!
Can you use instant coffee if you don’t have espresso powder?
Absolutely!
So I’ve just started my bread making journey. I have yet to attempt any sourdough. So I used this recipe and modified it without sourdough. Omgosh this is an amazing bread!! Never tasted anything like it sooo very yummy! TY
Thrilled to hear that you enjoyed the flavors! Can’t go wrong with coffee and chocolate. Thanks for sharing!
Hi! I want to try this recipe this week. Should I buy sweetened cocoa powder or unsweetened cocoa powder? TIA
This recipe calls for unsweetened cocoa powder!
Can I use coffee instead of espresso?
Absolutely!
When I do the second and subsequent folds, do I add the chocolate chips at the beginning of each fold sequence just like the second folds? Can’t wait to try this recipe!
Hi Jayda! You will add the chocolate chips only during the second set of stretch and folds. They will continue to be mixed into the dough during the third and fourth sets. I hope you love this recipe!
This was amazing! Perfect recipe! It will not be the last time I make this! Thank you for sharing!
I’m so glad you loved it! It’s our favorite. Thank you for sharing!
I really don’t want double chocolate so how do I adjust the recipe?
You an omit the chocolate chips!
Hello! So excited to try this! In your directions with the pictures, it says to do 5 rounds of stretch and folds, but in the directions with no pictures, it says only 4 rounds. Which is correct? Thanks!
Thank you for bringing this to my attention! Four rounds is sufficient!
I made this for the first time and I love it! An easy recipe to follow and turned out perfectly. I left mine to slow ferment in the fridge overnight and it rose beautifully when I cooked it the next morning. A new favourite!
Thank you so much for sharing!
I want to make this one this week. If I have a proofing option for my oven, can I do this in one day? I usually mix, stretch proof etc and bake all in one day but I’m wondering if this might be different since it has chocolate in it and the proofer might melt the chocolate before baking?
Add cocoa and cinnamon to the dough does lengthen the bulk fermentation, but you can skip the cold proof and do a second rise at room temperature, then bake!
Why does the dough come out so wet like brownie batter?? Then I have to add like an additional cup of flour to firm up the dough! I followed the ingredients perfectly!
It sounds like you’re ending up with overly hydrated dough, which can be frustrating! I’d highly suggest using a kitchen scale for the most exact measurements.
Ok this turned out amazing!
And can I say, you putting the measurements IN the instructions is the most helpful thing ever. I can’t stand having to scroll back and fourth from the instructions to the ingredients to find the measurements so THANK YOU
You are so welcome! Happy to hear that you find that helpful as well!
Hi! Do you know what the internal temp of the bread should be when it’s finished? Thank you!
Hi Janessa! Fully baked sourdough bread should have the internal temperature of around 210 degrees F.
Hi! Would I be able to bake the same and follow the recipe if I omitted the espresso/coffee portion?
Absolutely! Submit the espresso with equal amounts of water.
Made this bread using Chocolate Sourdough Starter made without Sugar. Followed the recipe verbatim and it came out great.
So glad you enjoyed it! Thank you for sharing!
Hi, have you tried “blooming” the Cocoa in espresso?
Hi Kevin! I personally haven’t, but that’s a fabulous idea to create a more rich, chocolate flavor in the bread.
Què delicia!
I didnt have espresso so I used instant coffee and it’s just perfect. Sweet enough to enjoy with some tea, hot chocolate or coffee 😋 Thank you for sharing your recipe. Will be making this again and again! 😝
Hi Leticia! Isn’t this loaf heavenly? So glad you enjoyed it as much as we do! Thank you for sharing!
I loved this recipe but want to up the bread flour to 500g.. would that change the other ingredient amounts?
Hi Jessica! Increasing the bread flour slightly with decrease the hydration level, but not by much. You should be fine to keep the rest of the ingredients the same.
Hi, looks delicious… definitely trying this recipe on my next bake day.
One question though… if the add ins already break down the yeast developing why only add 50g of starter? Thanks so much 🙏🏻
Hi Lies! This loaf is so delicious! I hope you give it a try. That’s a great question! I like to use a smaller amount of starter to allow for a longer bulk ferment—usually overnight. This gives the dough plenty of time to develop flavor and structure, even with the add-ins. A slower fermentation also helps balance the impact of ingredients that can weaken gluten development. Hope that helps, and I can’t wait to hear how your bake turns out! 😊🙏🏻
If I wanted to add some freeze dried strawberries to the recipe, would I need to tweak anything and also just fold it in with the chocolate chips?
Hi Kayla! Love this inclusion idea! No tweaking need, just fold in with the chocolate chips. Enjoy!
New baker here! I know you said this loaf would take a lot longer than just a regular loaf. It’s been on the counter so far for 10 hours. I know it needs more time but my main concern is it hasn’t had any change to it. I feel like I can still see the out line of where I did my stretch and folds. My other loaf that’s just plain looks great so far so I know it’s not a starter issue.
Hi Ashlie! This loaf has a tighter crumb, so the dough doesn’t expand and get as jiggly after bulk fermentation when compared to a traditional sourdough loaf. But it should rise! And if you’re kitchen is on the cooler side, this will take longer. I hope you enjoy this recipe!
I made this recioe last week and it was AMAZING! I want to make a double batch but make into multiple smaller loaves to give as gifts. What do you think bake time and temp should be?
Hi Daniele! So thrilled to hear that you loved this recipe! You can bake smaller loaves at the same temperature, but you will need to adjust the bake time. I would suggest starting with bake for 20 minutes covered in a Dutch oven or with steam. Continue to bake uncovered or with no steam for 5-10 minutes more or until the internal temperature is 205 degrees F. Let me know how it goes!