By: Kristy Hawk

Hands down, this Double Chocolate Espresso Sourdough Bread is probably my most favorite loaf I have ever made. I thought National Sourdough Day was the perfect time to share the recipe. It has a crusty brown shell that cracks open to pure decadence. Rich cocoa swirled through every bite and just enough espresso to wake up your taste buds without stealing the show. My daughter said it tasted like a brownie in bread form. If you want to impress someone or just treat yourself, this one is worth it!

Ingredients

• Active Sourdough Starter – Make your own, borrow from a friend or purchase one.
• Bread Flour – Use a good quality unbleched bread flour with about 12-12.5% protein. I use King Arthur.
• Water – I use room temperature spring water
• Salt – I use Redmond Real Salt
• Espresso – I use Starbuck Blonde Roast Espresso but you can use whatever you like best or even instant espresso if you don’t have a machine.
• Brown Sugar – I use light brown sugar.
• Cocoa Powder – I use Hershey’s Unsweetened Cocoa Powder.
• Vanilla – I use vanilla bean paste but extract will work too.
• Chocolate Chips – I use Nestlé Tollhouse semi-sweet chocolate morsels.

Sourdough Timeline

This is a sample schedule of sourdough baking. It does not have to be followed. I just want to give you an idea of the timeline I follow when I bake bread.

How to Make:

Step 1: Mix the Dough

•Add espresso, water & sourdough starter to a large bowl. Use a whisk to stir, making sure the starter dissolves.

•Add in the flour, brown sugar, cocoa powder, vanilla and salt. Use a whisk to stir until combined and shaggy.

•Wet one hand and use it to knead the dough for 8-10 minutes.

Step 2: Bulk Rise

•Cover and let rest for 1 hour.

•Begin coil folds. Perform 4 sets of 4 coil folds every 30 min. Be sure to cover in between sets.

•Add in 1/4 cup of chocolate chips during the 3rd coil fold.

•After the 4th coil fold, cover and let rest until bulk fermentation is complete.

Step 3: Shape the Dough

•Dump the dough out into a clean surface.

•Shape into a rectangle and then add on 2 Tbsp of chocolate chips.

•Fold one side in towards the center and add 2 Tbsp of chocolate chips onto that side.

•Fold the opposite side in and add the remaining chocolate chips onto that side.

•Start at the bottom and roll the dough into a ball.

•Perform push and pulls with your hands to create surface tension.

•Flip upside down into a lightly floured banneton. Sprinkle on a little more rice flour and then cover.

Step 4: Second Rise (Proofing)

•Place in the fridge overnight.

•Preheat the oven with a Dutch oven inside it to 500 degrees F.

•Dump the dough out onto a piece of parchment paper and then place it immediately into the hot Dutch oven.

•Add ice cubes underneath the paper and place the lid on quickly.

•Turn heat down to 450 and bake for 7 minutes.

•Remove from the oven and give the bread a deep expansion score.

•Place the lid back on and put it back into the oven to continue baking for another 28 minutes.

•After the time is up, remove the lid and turn the heat down to 400 degrees.

•Continue baking for another 20 minutes or until it reaches an internal temperature of 210 degrees F.

•Let it cool on a rack for 1 hour before slicing.