Espresso Chocolate Loaf

Espresso Chocolate Loaf

“This loaf was delicious, but it didn't have as much coffee flavor as I was looking for! (see notes*)”

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This bread was good and I didn't even have the milk chocolate chips at home. I used all semi-sweet chips and only about 220 g because that's what I had in the house. It was still great! Sweet, but not too sweet. If you have a real sweet tooth, follow the chip amounts in the recipe. That's what is so great about this recipe, you can tweak it a million ways and I'm sure it will taste great!

Prep Time: 20 minutes

Bulk Ferment Time: 4-6 hours depending on temperature and humidity

Cook Time: 50 min

Ingredients

Bloom the Cocoa:

• 100 g Coffee*

• 60 g Brown Sugar

• 50 g Cocoa, (40 g regular + 10 g dark if desired)

For the Loaf:

• 150 g Starter, active

• 350 g Water

• 550 g Bread Flour

• 10 g Salt

Add In:

• 170 g Semi-Sweet Chocolate Chips

Laminate In:

• 170 g Milk Chocolate Chips

Preparation Steps

1. Bloom the cocoa in the coffee along with the brown sugar. Let it sit for 15 minutes.

2. Add the starter, water, bread flour and salt. Mix well. Let sit 1 hour.

3. Add in the semi-sweet chocolate chips.

4. Do a set of stretch and folds. Rest 30 minutes. Repeat 3 times.

5. Cover and let rise to 50% increase.

6. Laminate the dough. Sprinkle with the milk chocolate chips.

7. Roll up the dough.

8. Pre-shape. Rest 15 minutes.

9. Do the final shape.

10. Refrigerate for up to 14 hours.

11. Freeze for 30 minutes prior to scoring if you’re planning a more detailed design.

12. Open bake at 400° F for 50-60 minutes or until an internal temperature of 200° F.


NOTE:
*It seemed like most of the coffee flavor baked out. Next time I try this recipe, I will use espresso instead. If you don't want it too strong, you could try half espresso, half coffee.

Recipe originally from The Sourdough Lady.

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