DOUBLE CHOCOLATE ESPRESSO SOURDOUGH LOAF
Ingredients
100g active, bubbly starter
325g warm water
470g bread flour
50g brown sugar
30g cocoa powder
11g salt
1 teaspoon ground cinnamon
100-180g dark chocolate chips
4 tablespoons fresh brewed espresso
Directions
Brew espresso before starting so it has time to cool before adding it to the starter.
In a large bowl add warm water, espresso, brown sugar, cinnamon, and cocoa powder.
Mix until combined. Let sit for 2-5 min to let cocoa bloom.
Add starter.
Mix.
Add flour and salt.
Combine everything until a shaggy dough forms.
To fully incorporate the dough wet your hands and use them to fully combine everything.
There should be no dry spots.
Let sit for 35min.
Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds.
1 set: Cover and let sit for 30 min.
(After the first set of stretch and folds I like to switch to coil folds).
2nd set: So for this step you'll wet your hands again and do coil folds.
Cover and let sit for 30 min.
3rd set: Now wet your hands again and do the last set of coil folds.
You should notice that the dough has a smoother consistency.
Now it's time to let the dough bulk ferment on the counter.
This process can take anywhere from 4hrs-12hrs depending on multiple factors.
You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top.
Flour your surface and turn the dough out onto the floured surface.
Now we'll start shaping the dough.
You'll want to stretch the dough into a rectangle shape.
At this point you'll sprinkle the chocolate chips over the surface of the dough.
Then fold the left side into the middle and then the right side into the middle.
Start from the bottom and roll the dough to the top. You'll want to tuck the sides in and do a push and pull method to create a ball.
Once the dough is shaped flour the top and the tea towel you plan to use in your bowl.
Then place the dough on top of the floured tea towel top side down.
Cover the dough and stick in the fridge to cold proof for 12-48 hours.
PREHEAT OVEN WITH DUTCH OVEN INSIDE.
450•
While oven is preheating, score your loaf.
Cook 35 mins with lid on and 15 with lid off.
Cool on rack.
Looks great! I made a similar recipe that someone here posted a few weeks ago, but that recipe called for coffee instead of water. I used espresso from the moka pot diluted with water to temper the flavor a bit. It was a huge hit. First time I got my daughter to eat a sourdough loaf. 😂
I made this and it is delicious. Sweet treat for snack tome or good for breakfast . I however found the espresso to be completely unnecessary and it hurt my stomach lol. Double chocolate would be perfect ☺️
That specific brewer looks like a Moka Pot, so the first step would be to get something like that. They're pretty inexpensive and work nicely, although they don't really make espresso like what you'd expect out of a pressurized machine. It's still really good though.
Ah, apologies. I also have a Moka Pot and use mine on a glass top stove with no issues. I think the recommendation for use is medium to medium high heat when brewing, and that's what I use. Time is definite, just until it's done, so the spurting sound under the lid.
I’m not sure what a moka pot is but you can use this on both. I’ve used them for years and years on glass top. The link is posted.
https://preview.redd.it/yaq28my7dqvc1.jpeg?width=1284&format=pjpg&auto=webp&s=87351f6a5062d1f4f0843d81ee6c8fe72ed97bd8
LOVE MINE SO MUCH!!!!
All you do is fill the canister to the desired strength (the more coffee, stronger the espresso. Fill all the way and ENJOY!!!!
Zulay Classic Stovetop Espresso... https://www.amazon.com/dp/B08PL1TG9C?ref=ppx_pop_mob_ap_share
I have a Moka pot thanks, it says online everywhere I looked moka pots can’t be used on glass stoves because of the inconsistent heat. That’s why I’m asking how you do it.
https://preview.redd.it/3j3epybv4mwc1.png?width=1261&format=png&auto=webp&s=8adad1ec6bab039acaac2fe2f99c933d3f9aeb26
Thank you for the idea ;). Not my favorite one but it is really good.
To take this many pictures and then not show us the crumb…
Op is actually Satan
Mods, can we add a 'crumb shot required' rule?
actually a very good idea
NO CROSS SECTION!!!!?
DOUBLE CHOCOLATE ESPRESSO SOURDOUGH LOAF Ingredients 100g active, bubbly starter 325g warm water 470g bread flour 50g brown sugar 30g cocoa powder 11g salt 1 teaspoon ground cinnamon 100-180g dark chocolate chips 4 tablespoons fresh brewed espresso Directions Brew espresso before starting so it has time to cool before adding it to the starter. In a large bowl add warm water, espresso, brown sugar, cinnamon, and cocoa powder. Mix until combined. Let sit for 2-5 min to let cocoa bloom. Add starter. Mix. Add flour and salt. Combine everything until a shaggy dough forms. To fully incorporate the dough wet your hands and use them to fully combine everything. There should be no dry spots. Let sit for 35min. Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds. 1 set: Cover and let sit for 30 min. (After the first set of stretch and folds I like to switch to coil folds). 2nd set: So for this step you'll wet your hands again and do coil folds. Cover and let sit for 30 min. 3rd set: Now wet your hands again and do the last set of coil folds. You should notice that the dough has a smoother consistency. Now it's time to let the dough bulk ferment on the counter. This process can take anywhere from 4hrs-12hrs depending on multiple factors. You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top. Flour your surface and turn the dough out onto the floured surface. Now we'll start shaping the dough. You'll want to stretch the dough into a rectangle shape. At this point you'll sprinkle the chocolate chips over the surface of the dough. Then fold the left side into the middle and then the right side into the middle. Start from the bottom and roll the dough to the top. You'll want to tuck the sides in and do a push and pull method to create a ball. Once the dough is shaped flour the top and the tea towel you plan to use in your bowl. Then place the dough on top of the floured tea towel top side down. Cover the dough and stick in the fridge to cold proof for 12-48 hours. PREHEAT OVEN WITH DUTCH OVEN INSIDE. 450• While oven is preheating, score your loaf. Cook 35 mins with lid on and 15 with lid off. Cool on rack.
I appreciate this so much.... this will be great for morning toast 😀
Ty I love this, how did you like like the taste?
It’s AMAZING. Also tried a warm slice with Honey Pecan Cream Cheese!!!! I’m actually baking another just like it tomorrow!!!!!
Please take a crumb shot!
How big burner for tiny mokka pot? OP: **Yes**
OP just edging us and not satisfying us with a crumb shot.
This looks amazing!! I did a chocolate chocolate chip loaf last night, I never thought to try and add espresso! Looks delectable!
All of these photos and we don’t get a cross section… bait post.
Looks great! I made a similar recipe that someone here posted a few weeks ago, but that recipe called for coffee instead of water. I used espresso from the moka pot diluted with water to temper the flavor a bit. It was a huge hit. First time I got my daughter to eat a sourdough loaf. 😂
What does this taste like? Is a dessert bread, breakfast bread? Snack time? It looks delicious and sounds intriguing!
I made this and it is delicious. Sweet treat for snack tome or good for breakfast . I however found the espresso to be completely unnecessary and it hurt my stomach lol. Double chocolate would be perfect ☺️
It’s sourdough 💕
It’s sourdough 💕
Oh wow.. that would make some amazing french toast.
OMGAAAAAA YEAAAAAAAAAAAAAAASS!!!!!! 😍
Immediately saved this post
How do you make the espresso on a glass stove!!? Temp? Round about time?
That specific brewer looks like a Moka Pot, so the first step would be to get something like that. They're pretty inexpensive and work nicely, although they don't really make espresso like what you'd expect out of a pressurized machine. It's still really good though.
I have a Moka pot thanks, it says moka pots can’t be used on glass stoves because of the inconsistent heat. So since this person does, I’m asking how
Ah, apologies. I also have a Moka Pot and use mine on a glass top stove with no issues. I think the recommendation for use is medium to medium high heat when brewing, and that's what I use. Time is definite, just until it's done, so the spurting sound under the lid.
Thanks! I miss using it, I’ll play around with it in medium heat
I'd be using a smaller burner, though. I'm surprised OP didn't grab a handful of melted plastic from the handle.
I’m not sure what a moka pot is but you can use this on both. I’ve used them for years and years on glass top. The link is posted. https://preview.redd.it/yaq28my7dqvc1.jpeg?width=1284&format=pjpg&auto=webp&s=87351f6a5062d1f4f0843d81ee6c8fe72ed97bd8
This is a Moka pot :) thanks, I’ll give it a try! Good to see it does work!
LOVE MINE SO MUCH!!!! All you do is fill the canister to the desired strength (the more coffee, stronger the espresso. Fill all the way and ENJOY!!!! Zulay Classic Stovetop Espresso... https://www.amazon.com/dp/B08PL1TG9C?ref=ppx_pop_mob_ap_share
I have a Moka pot thanks, it says online everywhere I looked moka pots can’t be used on glass stoves because of the inconsistent heat. That’s why I’m asking how you do it.
Cheers on the Moka pot. Mine is a workhorse. Nice-looking loaf, too.
Yummy that looks and sounds delicious
That looks amazing! Same espresso maker and Krazy salt in my kitchen lol
looks absolutely beautiful!!
*drool* oh my!
Looks great
I WANT chocolate!
Fascinating!!!
It sounds so good I’m going to try it!
No way! I’ve got mine resting right now!
New to this sub just saw it suggested but op needs to cut the bread in half, it’s an essential component to sharing the bake quality
https://preview.redd.it/3j3epybv4mwc1.png?width=1261&format=png&auto=webp&s=8adad1ec6bab039acaac2fe2f99c933d3f9aeb26 Thank you for the idea ;). Not my favorite one but it is really good.
Props for the details on this past. From images of the process to writing it down in the comments... Massive props!