I’ll be the first to admit it… I’m not a die-hard chocolate fan, and coffee usually isn’t my thing either. But this bread? This bread is the exception. It’s rich, cozy, and unbelievably delicious in a way that somehow wins over even the “meh” chocolate-and-coffee people like me.
I do give it my own little twist—I swap in blonde espresso for a slightly smoother flavor—but everything else stays true to the original recipe. I’ll link the creator below so you can hop over, show her page some love, and dive into all her other amazing recipes. Trust me, you’ll want to bookmark a few!
And if you’re feeling festive this morning, try mixing in some chopped dried cherries or even a touch of mint extract. It gives the bread the perfect holiday magic. ✨
https://simplicityandastarter.com/chocolate-espresso-sourdough-bread/
When it comes to sourdough, I’m a “keep it simple” kind of baker—I only do one stretch and fold, and that’s all this dough seems to need.
Now, a fun bit of behind-the-scenes context: I live in a 1907 farmhouse that has zero heating anywhere except the living room, which is warmed by a pellet stove. So in the winter, the rest of the house basically turns into a walk-in refrigerator. 😅
That meant this loaf needed a little extra TLC, so I tucked the dough into the oven on the bread-proof setting first thing in the morning.
I don’t refrigerate any of my dough at all. Instead, I let it ferment on the counter overnight, shape it in the morning, and then preheat the oven to 450°F for 30–45 minutes. Once the Dutch ovens are ripping hot, I score the dough, set it inside, and bake 30 minutes covered, then 20 minutes uncovered at 400°F
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