First time making this and it came out incredible rich, deeply chocolatey, with subtle coffee notes that make the cocoa shine. The crumb is soft and tender, studded with melty chocolate chips, and the crust bakes up beautifully in a Dutch oven. If you love dessert-style sourdough, this one is a must bake.
🥣 Ingredients
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100g fresh brewed espresso, HOT
(I used instant: 100g hot water + ¾ tsp espresso powder) -
50g Dutch-processed cocoa powder
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500g bread flour
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350g water
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30g brown sugar
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5g vanilla extract
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100g active sourdough starter (at peak)
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10g salt
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130g chocolate chips (semi-sweet recommended)
🕒 Method
1. Bloom the Cocoa
In a bowl, combine the hot espresso and Dutch cocoa powder. Stir well until smooth and glossy.
Let it sit for 5 minutes to fully bloom the cocoa and deepen the chocolate flavor.
2. Mix the Dough
To the cocoa-espresso mixture, add:
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water
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bread flour
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brown sugar
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vanilla
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salt
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active starter
Mix until fully combined and no dry flour remains. The dough will be soft and slightly sticky.
Check dough temperature if you can (using a thermometer). Adjust expectations for fermentation based on dough temp and ambient temperature.
Cover and let rest for 1 hour (autolyse-style rest).
3. Stretch & Folds (Structure Building)
After the 1-hour rest, begin stretch and folds:
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Perform 4 total rounds, spaced every 30 minutes
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Rounds 1–2: Regular stretch and folds
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Round 3: Add the chocolate chips, gently folding them in
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Round 4: Switch to coil folds
👉 Coil folds help keep the chocolate chips tucked inside the dough and reduce tearing.
4. Bulk Fermentation
After the final fold, let the dough bulk ferment until ready.
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Target 20–25% rise
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My dough temperature was 85°F (29°C)
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Bulk fermentation took about 3 hours
Look for signs of fermentation: slight doming, bubbles on the surface, and a light, airy feel.
5. Preshape
With wet hands, gently turn the dough out onto the counter.
Preshape into a loose round, being careful not to tear the dough around the chocolate chips.
Cover with a damp towel and rest for 20 minutes.
6. Final Shape
Shape the dough into a tight round, but don’t overdo it.
Stop 2–3 pulls before you think it’s done – over-tightening can cause the chocolate chips to tear through the dough.
7. Cold Proof
Place the shaped dough into a well-floured banneton (or a towel-lined strainer).
Cover with a shower cap or towel and refrigerate overnight.
8. Bake (Next Morning)
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Preheat oven to 450°F (232°C) with a Dutch oven inside
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Remove dough from fridge, score as desired
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Lightly spray with water after scoring until the surface shines
Bake:
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35 minutes covered
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10 minutes uncovered, until deep brown and fragrant
Cool completely before slicing (hard part, I know).
🍞 Notes & Tips
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I used a 6-quart Dutch oven, but a slightly smaller one would also work
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Dutch-processed cocoa gives a smoother, richer chocolate flavor
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Espresso enhances the chocolate without making the bread taste like coffee
- This bread is amazing on its own, lightly toasted, or with butter, mascarpone, or a drizzle of honey
