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Espresso Sourdough Bread Loaf with Chocolate Chips
If you love sourdough and have a sweet tooth, you’re in for a treat today. We’re making Espresso Chocolate Chip Sourdough, a slightly sweet, chocolatey loaf with a hint of espresso.
It’s perfect fresh out of the oven, toasted with butter, or spread with cream cheese (which, by the way, makes it taste like brownie cheesecake—yes, really!).
This is a flexible sourdough bread recipe, meaning that even if your timing isn’t perfect, your bread will still turn out delicious (see my video for proof). Let’s get started!
Ingredients you'll need for chocolate espresso sourdough
- Filtered water (slightly warm, around 100°F)
- Active sourdough starter (mine is named Alfred Humphrey!)
- Espresso (or strong brewed coffee)
- Honey (or a sugar-free sweetener like monk fruit blend)
- Salt
- Unbleached all-purpose flour
- Chocolate chips (I used sugar-free, you could also use chocolate chunks or dark chocolate.)
Exact measurements are in the recipe card at the bottom!
Watch my video on how to make Espresso Chocolate Chip Sourdough Loaf!
Step-by-Step instructions for this chocolate chip sourdough bread
Mix the Dough
- Start by adding warm water to a large mixing bowl. I warm mine slightly in an electric kettle since it comes from the fridge.
- Add your active sourdough starter and stir it into the water.
- Pour in a double shot of espresso (or strong coffee).
- Add honey (or your sweetener of choice) for a hint of sweetness.
- Sprinkle in salt and then gradually add the flour.
- Stir with a dough whisk until you get a shaggy, sticky dough. Don’t worry—it will smooth out later! (Watch my full video on this recipe to see the exact steps!)
The First Rest & Stretch and Folds
- Cover your bowl with a damp towel and let the dough rest for 30 minutes to 1 hour.
- Wet your hand, then gently stretch and fold the dough: pull it up and fold it over itself.
- Repeat this process 3 times. (Watch my full video on this recipe to see the exact steps!)
(Life happens! If you need to step away, don’t stress—the timing doesn’t have to be perfect!)
Add the Chocolate Chips
- After the third round of stretching and folding, it’s time to add the chocolate!
- Gently fold the chocolate chips into the dough using a “coil fold” method: lift the dough from the center and fold it over itself.
- Cover and let it rest for another hour or two. (Watch my full video on this recipe to see the exact steps!)
Shape the Loaf
- Lightly dust your counter with flour (I use a tea strainer for a fine dusting).
- Turn the dough out and fold it over itself a few times to create tension.
- Roll it up from bottom to top, pulling it tight to form a smooth loaf.
- Place it seam-side up in a floured banneton (or bowl lined with a tea towel). (Watch my full video on this recipe to see the exact steps!)
Fermentation Time
- Cover and refrigerate overnight (or for 8-12 hours)
Bake Your Sourdough Loaf
- Turn your dough onto parchment paper, dust with flour, and score it using a bread lame or sharp knife. Hold the blade at an angle for a nice opening.
- Place it in a Dutch oven and cover with the lid.
- Place the Dutch oven in a cold oven and set the temperature to 450. Set the timer for 55 minutes. Then remove the lid and bake for another 8-10 minutes until golden brown. (Watch my full video on this recipe to see the exact steps!)
Espresso sourdough bread
Okay, so this wasn’t my prettiest loaf ever. It sat in the fridge a little too long, and the rise wasn’t as dramatic as I’d hoped. Plus, the timing of my stretch and folds was way off. But does it still taste amazing? YES!
Once toasted and topped with whipped cream cheese, it reminded me of brownie cheesecake. The melted chocolate chips, the slight tang from the sourdough, and the richness from the espresso—it’s so good!
Sourdough Doesn’t Have to Be Complicated!
One of the biggest things I try to share in my sourdough journey is that it doesn’t have to be perfect to be delicious.
The internet has overcomplicated sourdough, and I’m here to show you how easy and flexible it can be. If you’re waiting for the “perfect time” to start making sourdough, just jump in!
If you loved this recipe, check out more of my sourdough posts and subscribe to my YouTube channel for more tips and recipes.
Espresso Chocolate Chip Sourdough
Ingredients
- 175 g Filtered Water slightly warm, around 100°F
- 100 g Active Sourdough Starter
- 70 g Espresso or strong brewed coffee
- 40 g Honey or monk fruit/erythritol blend
- 9 g Salt
- 325 g Unbleached All-Purpose Flour
- ⅓ cup Chocolate Chips I use sugar-free
Instructions
Mix the Dough
- Add warm water to a large mixing bowl.
- Stir in the active sourdough starter.
- Pour in the espresso (or strong coffee).
- Mix in honey (or your sweetener of choice).
- Sprinkle in salt, then gradually add the flour.
- Stir with a dough whisk until you get a shaggy, sticky dough.
Rest & Stretch and Folds
- Cover the bowl with a damp towel and let the dough rest for 30 minutes to 1 hour.
- Get some water on your hand, then gently stretch and fold the dough: pull it up and fold it over itself. Then cover the dough and let it rest again for 30 minutes to 1 hour.
- Repeat this process 3 times.
Add the Chocolate Chips
- After 3 rounds of stretching and folding, add the chocolate chips.
- Gently fold them into the dough using a “coil fold” method: lift the dough from the center and fold it over itself.
- Cover and let it rest for another hour or two.
Shape the Loaf
- Lightly dust your counter with flour.
- Turn the dough out and fold it over itself a few times to create tension.
- Roll it up from bottom to top, pulling it tight to form a smooth loaf.
- Place it seam-side up in a floured banneton (or a bowl lined with a tea towel).
Fermentation Time
- Cover and refrigerate overnight (or for 8-12 hours).
Bake Your Sourdough Loaf
- Turn the dough onto parchment paper, dust with flour, and score it with a bread lame or sharp knife. Hold the blade at an angle for a nice opening.
- Place it in a Dutch oven and cover with the lid.
- Place the Dutch oven in a cold oven and set the temperature to 450°F.
- Bake for 55 minutes, then remove the lid and bake for another 8-10 minutes until golden brown.
Video
Notes
- Enjoy warm with butter or cream cheese
- Toast and spread with nut butter for a delicious breakfast
- Drizzle with honey or maple syrup for extra sweetness
Nutrition
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