Double chocolate espresso acidic bread is the perfect combination of sourdough and chocolate -like goodness.This delicious bread is rich in cocoa powder, strewn with pieces of pure chocolate and slightly sweetened with brown sugar and hints of painted cinnamon.
Chocolate has my heart, especially dark chocolate.A few weeks ago I shared my recipe forChocolate focaccia bread.This recipe is so surrender when you serve it with a cream cheese peanut butter topping.Simple sourdough bread recipe?
Why, yes, it's possible!
Rich chocolate sourdough bread with chocolate chocolates spread everywhere -it is heavenly.
In addition to rich cocoa powder and chocolate bites, I have included two extra ingredients in this recipe: brown sugar and espresso.Both ingredients help the wealth of chocolate flavor to increase in this delicious bread, while the brown sugar only adds a touch of sweetness.
All you need is a good sign of quality butter spread over a warm, melting slice of this chocolate bread and you want to live a big life or transform this bread into a wonderful twist on a classic breakfast/brunch recipe -Chocolate sourdough French toast stew!
Table of contents
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Why would you love this recipe:
Rich chocolate flavor:
Double chocolate espresso acidic bread is rich in the delicious taste of chocolate.
No-cnia, simple recipe:
Forget strenuous and time -consuming kneads by hand or with a standard mixer.A few simple sets of pieces and folds are everything you need to build the perfect structure of this chocolate -acid design.
Delicious fermented sweet godbit:
Chocolate espresso sourdough bread has long been fermented to give you all the intestinal-healthy benefits of sourdough.
Ingredients
Active surparent: Before you bake chocolate -presso -Surdejbrød, feed your origin a ratio of 1: 1. This means equal parts of water and flour.
When your starter is doubled in size and has bubbles on top and always (usually 4-12 hours after a feeding), it is ready to bake wonderful sourdough!
If you are still not sure, you can use the float test.Take a spoon of your starter and a glass of water.Slip the starter into the water.
Hot, filtered water -Make sure it is not too hot, because this can kill your starter.
Bread flower: My favorite brand to use isKing Arthur Brødmel.
Salty: Every salt is enough, but my favorite isRedmond's unrefined fine sea saltFor extra natural minerals.
Raw cocoa powder:I prefer to use cocoa powder like Ghirardelli, because it has a richer chocolate flavor than Dutch treated cocoa powder, but use what you have.
Brown sugar:I used light brown sugar.
Espresso Pulver:Espresso and chocolate are best friends, they bring the best apart.
Sealing cinnamon: Aromatic cinnamon in this sourdough bread reminds me of Mexican hot chocolate, and it is heavenly.
Dark chocolate chips:Chopped chocolate bars, chunks, chips or whatever you have will do.
Supplies
Proof of Curuce /Banneton
Dough whip
Halt/ Razor blades / sharp knife
Tea towel, plastic film or whatever I like to use, a shower cap
Pergamentpapir
Baking paper
How to make chocolate espresso sourdough bread:
In a small bowl or a coffee cup, mix hot water with immediate espresso.If you do not have espresso powder, instant coffee powder can be used as a replacement.
Dough
Add the ripe starter, hot water, espresso uptake and brown sugar in a large mixing bowl.
Mix bread flour, cocoa powder, painted cinnamon and salt in a medium bowl.While first to get a consistent brown color in your bread instead of stripes.
Then add the dry ingredients to the sourdough mixture.
Cover the bowl with a damp towel (I use a recyclable shower cap) and let the sourdough bread dough rest for at least 30 minutes before going to the next step.
Stretch and fold
Scrape the dough away from the bowl with a little wet fingers.Take a part of the dough and stretch the bread dough over the bowl and then fold it on top.
Turn the bowl clockwise a quarter of the road and repeat identical pieces and fold until you are in full circle.You will find that the dough looks smoother than before.
Cover the dough and let it rest for another 30 minutes.
Mix-ins
Before you start your second round with stretch and fold, collect 1 cup of darkness or milk chocolate posts.
Sprinkle the chocolate flakes over the dough and repeat the same pieces and fold as before.
Cover and let it rest for another 30 minutes.
Repeat the identical rack and folding routine three times more (in total 5 different rounds) and wait at least 30 minutes between each rack and fold.
Cover the dough with a damp towel or shower cap after each rack and fold and leave it in a warm place to rest.
Bulkfermentation
Once you have done all 5 sets of stretch and fold, cover the dough with a damp towel, clean plastic bag or a shower cap and let it continue with the fermentation process on your counter.for 10-12 hours.
FORM
The next day your first look should be!
With somewhat wet fingers, the dough carefully released from the sides of the bowl.
Turn the bowl and let the gravity move the dough on your light with floral surface.
Carefully extend the dough in your working area to create a thin rectangular shape.This is a triple rope.
The dough then rolls from the right side of the dough to the left to create a spherical shape of the dough.
Let it rest for 5-10 minutes with the nail side down.
Prep banneton
In anticipation of the dough to rest, prepare your evidence.
Dust banneton or towel with rice or all flour flour to prevent your sourdough from sticking.
Final formation
After 5-10 minutes of rest, carefully copy your hands around the dough ball.
Use a bench scraper, carefully take the dough and place it on your head (slippery side down) in your flower test.
Other increase
Place your assessment basket in the fridge.The second and final increase must last 8-12 hours.
Score
After 8-12 hours, remove the sourdough from the fridge.
Cut a piece of parchment paper that is large enough to surround your dough on the bottom and the edges.
Place parchment paper in your work area and carefully turn Banneton upside down over the parchment paper.When you cover Banneton, your dough must slowly come loose and fall on the parchment paper and land in the middle with the flowered side upwards.
Stoff the surface of the dough with extra flour, because this helps the scoring design to pop.
With a lame / razor knife or a sharp knife you have to score a half moon or another fancy design that you can find on Pinterest that you die to try!
Take the corners of the parchment paper and place your sourdough in your Dutch oven.
BAKKEN:
Place your Dutch oven with its lid on a baking sheet - this helps prevent the bottom of your bread from burning and becoming too crispy.
Slide the baking sheet and the Dutch oven in the cold oven to the middle oven stand and preheat it to 450 degrees.
After 55 minutes, remove the lid from the Dutch oven and bake for another 5 minutes, or until the bread is beautifully golden brown.
Immediately remove the Dutch oven from your hot oven.Use the corners of the parchment paper to lift the sourdough bread from the pan and place it on a cooling holder.
Let your homemade bread cool for 1 hour on a wire rack before you cut it (I know !! How can you wait if it looks and smell so good?! But believe me if you are too early, will your masterpiece mushy and rubberare .)
Meanwhile, listen to your bread "Sing" are little tune for you with every curl and crack.
When the hour is finished, cut into your artwork and cut them on some butter.
How to serve:
A thick slice with hot chocolate sourdough bread with a healthy plate of quality butter is more than enough to let your heart sing.
Other wonderful messages are:
- Peanut butter or nut butter
- Chocolate nut spread
- Fruit stops and preserves
- Cinnamon and sugar (tastes like Mexican hot chocolate!)
- Honing
If you have remaining bread for the past 3 days and it starts to get dry and hard not to throw in the recycle bin!Chocolate French toast stew.Will become rich and virulate VRI to a breakfast classic.
How to store:
Chocolate Espresso Sourdough Bread stays fresh in 2-3 days.
FAQ's:
Can I add other mix-ins next to chocolate flakes?
Absolute!Other delicious variations can include cherries, chopped nuts, white chocolate chips, espresso chips, peanut cheese chips or a touch of cinnamon.
Can you use coffee instead of espresso?
Instant Espresso offers a rich coffee flavor that eliminates the chocolate -like taste of this sourdough bread.
Fortunately baking!
More sourdough recipes:
Chocolate sourdough French toast stew
Chocolate sourdough focaccia bread with peanut butter topping
Simple sourdough bread for beginners
Double chocolate espresso sourdough bread
Proceeds:1 brood
Prepared time:2 Timer
Kogsts:1 time
Extra time:12 Timer
Overall time:15 timer
Double chocolate espresso acidic bread is the perfect combination of sourdough and chocolate -like goodness.This delicious bread is rich in cocoa powder, strewn with pieces of pure chocolate and slightly sweetened with brown sugar and hints of painted cinnamon.
Ingredients
- 4 tablespoons of boiling water
- 1 tablespoons Instant Espresso
- 50 g active, exuberant starter (2 t)
- 325 ml of hot water (1 1/2 head)
- 50 g brown sugar (1/4 cup)
- 470 g cups of bread flour (2 1/2 cups)
- 11g salt (2 tsk)
- 30 g unknown cocoa powder (1/3 cup)
- 1 teaspoon of painted cinnamon (3G)
- 180 g chocolate posts (1 cup)
Instructions
Find below 2 examples of Baker's schedules!
How to make chocolate espresso sourdough bread:
1. Mix 4 T hot water in a small bowl or coffee cover with 1 T immediate espresso.* You can replace the espresso with 50 g (4T) brewed coffee.
Dough
1. Add 50 g adult starts, 325 ml of hot water, 50 g espresso recording and 50 g brown sugar.Mix the wet ingredients with a dough whip or your hand until it looks like a milky liquid.
2. Mix 470 g of bread flour, 30 g of cocoa powder, 3 g of painted cinnamon and 11 g of salt in a medium bowl.Why first to get a consistent brown color in your bread instead of stripes.
3. Then add the dry ingredients to the sourdough mixture.
4. Cover the bowl with a damp towel (I use a recyclable shower cap) and let the sourdough bread dough rest for at least 30 minutes before you go to the next step.
Stretch and fold
1. Scrape the dough away from the bowl with somewhat wet fingers.Take a part of the dough and stretch the bread dough over the bowl and then fold it on top.
2. Turn the bowl clockwise a quarter of the road and repeat identical pieces and fold until you are in the entire circle.You will find that the dough looks smoother than before.
3. Cover the dough and let it rest for another 30 minutes.
Mix-ins
1. Before starting your second round with stretch and fold, collect 180 g darkness or milk chocolate posts.
2. Sprinkle the chocolate chips over the dough and repeat the same pieces and fold as before.
3. Cover and let it rest for another 30 minutes.
4. Repeat the identical rack and folding routine three times more (in total 4 different rounds) and wait at least 30 minutes between each rack and fold.
5. Cover the dough with a damp towel or shower cap after each rack and fold and leave it in a warm place to rest.
Bulkfermentation
1. Once you have done all 4 sets of stretch and folds, cover the dough with a damp towel, clean plastic bag or a shower cap and let it continue with the fermentation process on your counter.
2. Now this is the most finished part of the oxygen.There is no specific time for your bulk ferment.Cooler temperatures.
3. In an environment of 68-70 degrees, dough will usually be 6-9 hours of dough bulk fermentation, but again, but again, you will have to look for the signs that your dough is fermentation, instead of the watch.Cooler will be slower.
Here is what you should pay attention to:
- The dough should have risen by 50% in size
- The dough looks light and is teeming when it is shaken.
- The dough must easily pull away from the bowl.
- There must be visible bubbles in the dough.
- The dough does not tear when making a window roll.
Precede
- With somewhat wet fingers, the dough gently left the sides of the bowl.
- Turn the bowl and let the gravity do the work to move the dough on the counter.
- Form the dough by making a new round with stretch and fold until you have gone throughout the circle.
- Turn the dough on the tank with a bank scraper or your hands, so that the seam is now on the counter.
- Let it rest for 30 minutes.
Prep banneton
- In anticipation of the dough to rest, you prepare your assessment basket.
- Fabric Banneton or towel with flour to prevent glue.
Final formation
- After 30 minutes, turn the dough, with the flowered side down.
- Carefully pull the bottom of the dough towards you and then fold it against the center of the dough.And fold to the center of the dough.
- Turn the dough down again, nail side down..
- With a bank scraper or only your hands, you can carefully record the dough and place the upside down (smooth side down) in your flower -resistant basket and cover it with clamping suits or a shower cap.
Other increase
- Place your assessment basket in the fridge for cold proof for 8-72 hours!Placing your dough in the fridge slows the fermentation process that works out the flavors of your bread.Do not wait to long!
Score
Pro-tip: 30 minutes before baking, place your dough in the freezer.
- Remove sourdough from the fridge.
- Cut a piece of parchment paper that is large enough to surround your dough on the bottom and the edges.
- Place parchment paper in your work area and carefully turn Banneton upside down over the parchment paper.When you cover Banneton, your dough must slowly come loose and fall on the parchment paper and land in the middle with the flowered side upwards.
- With a lame / razor knife or a sharp knife you have to score a half moon or another fancy design that you can find on Pinterest that you die to try!
- Grab the corners of the parchment paper and place it in youCOLDDutch oven.
BAKKEN:
- Place your Dutch oven with its lid on a cookie blade - this helps prevent the bottom of your bread from burning and becoming too hard.COLDOven and preheat it to 450 degrees.Bake for 50 minutes, this includes pre -heating time.
** This recipe can be baked in a hot Dutch oven if you want., depending on how crispy you like the crust.
2. Remove the lid after 50 minutes and bake for 5-15 minutes or until the crust is perfectly crispy.
3. Remove the Dutch oven from your oven immediately.
4 Your masterpiece will be mushy and rubbery.) In the meantime, listen to your bread "Sing" the little tune for you with every curl and crack.
5. When the hour is finished, cut into your artwork, cut on some butter and voila!
To note
Baker's Skema # 1
Day 1
Feed starter for the bed 1: 4: 4 proportions (e.g. 25 g Start /100 g flower /100 g water)
Day 2
9 hours under ingredients
9:30 am - 11:30 pm - Rack and Fold every 30 minutes
5 Pat-Parshapaya
17: 30- Form and place in the fridge
Day 3
Scoring and baked in the morning
** This schedule is made for an environment of 68-70 degrees.
Baker's Skema # 2
Day 1
Feed starter so that it is active, exuberant and on its peak (4-12 hours before the dough mixes)
20.00 Meng ingredients
8:30 - 22:00 - Stretch and Fold every 30 minutes
Day 2
5 AM Voorhape
05:30 Form and Place in the fridge
Scoring and baked in the evening
** This schedule is made for an environment of 68-70 degrees.
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