Double Chocolate Espresso Sourdough Bread Recipe: Step by Step Guide

Name: Double Chocolate Espresso Sourdough Bread
Prep time: 20 min
Cook time: 40 min
Total time: 11 h
Yield: 1 loaf (8–10 slices)
Cuisine: American
Ingredients: 100g (½ cup) active sourdough starter – bubbly and at its peak; 300g (1¼ cups) warm water – around 80°F (27°C); 350g (2¾ cups) bread flour – for strong gluten structure; 50g (⅓ cup) all-purpose flour – adds tenderness to the crumb; 30g (¼ cup) unsweetened cocoa powder – high-quality Dutch-process; 50g (¼ cup) brown sugar – adds sweetness and moisture; 7g (1 tsp) salt – enhances flavor and controls fermentation; 1 tsp espresso powder – deepens coffee-chocolate aroma; 25g (2 tbsp) unsalted butter, softened – for richness; 120g (¾ cup) dark chocolate chips or chunks – melt pockets of chocolatey bliss; Optional: 1 tsp ground cinnamon, 30g (2 tbsp) sourdough discard, 1 tbsp cream cheese

There’s something magical about the aroma of chocolate and coffee mingling in a warm kitchen. This double chocolate espresso sourdough bread is a rich, indulgent twist on classic sourdough—where the deep flavor of cocoa and espresso powder meets the natural tang and texture of a slow-fermented loaf. It’s the kind of bread that turns an ordinary morning into a café-worthy moment.

If you love double chocolate sourdough bread or enjoy experimenting with your sourdough starter, this recipe will win your heart. It’s perfect for breakfast with butter, as a sweet snack with coffee, or even as dessert paired with cream cheese or a drizzle of melted dark chocolate. Despite its gourmet flavor, it’s surprisingly easy—just a few simple ingredients, some patience for fermentation, and your trusty Dutch oven.

By the end of this recipe, you’ll learn how to create a beautifully risen loaf with a rich chocolate flavor, a soft crumb, and that signature crusty edge—all infused with a hint of espresso bliss.

Related Recipe: King Arthur Gluten-Free Sourdough Bread Recipe

Ingredients — Double Chocolate Espresso Sourdough Bread

Below are all the ingredients you’ll need to make this indulgent double chocolate espresso sourdough bread. Measure accurately for the best flavor and texture — every gram matters when it comes to sourdough baking!

Ingredient	Metric Measurement	US Measurement	Notes
Active Sourdough Starter	100g	½ cup	Bubbly and at its peak
Warm Water	300g	1¼ cups	Around 80°F (27°C)
Bread Flour	350g	2¾ cups	For a strong gluten structure
All-Purpose Flour	50g	⅓ cup	Adds tenderness to the crumb
Unsweetened Cocoa Powder	30g	¼ cup	Use high-quality Dutch-process cocoa
Brown Sugar	50g	¼ cup	For sweetness and moisture
Salt	7g	1 tsp	Enhances flavor and controls fermentation
Espresso Powder	1 tsp	1 tsp	Deepens the coffee-chocolate aroma
Unsalted Butter, softened	25g	2 tbsp	For richness and a soft crust
Dark Chocolate Chips or Chunks	120g	¾ cup	Creates melt pockets of chocolatey bliss

Optional Add-Ins

1 tsp ground cinnamon – adds warmth and depth
30g (2 tbsp) sourdough discard – boosts flavor if you have extra
1 tbsp cream cheese – swirl into dough for a dessert-style twist

Substitution Options

Gluten-free: Replace bread flour with a 1:1 gluten-free bread blend. Note: texture will differ slightly.
Vegan-friendly: Substitute butter with coconut oil or vegan margarine.
No espresso powder? Use 1 tbsp of strong brewed coffee or omit for a milder flavor.

Before You Start:
Ensure your sourdough starter is active and bubbly. Measure ingredients by weight for precision, and keep your butter and water at room temperature to help your dough rise beautifully.

Related Recipe: Whole Wheat Sourdough Bread

Step-by-Step Instructions — Double Chocolate Espresso Sourdough Bread

Let’s walk through this recipe together — from mixing to baking. Don’t rush the process; sourdough is all about patience and love!

Step 1: Mix the Dough

In a large bowl, whisk together the bread flour, all-purpose flour, cocoa powder, espresso powder, and brown sugar until evenly combined.
Add the active sourdough starter and warm water, then mix with your hands or a dough whisk until no dry flour remains. The dough will look sticky and dark.
Cover the bowl with plastic wrap or a damp tea towel and let it rest for 30 minutes — this is your autolyse phase, allowing the flour to fully hydrate.

Step 2: Add Salt and Butter

Sprinkle in the salt and softened butter. Knead gently until the butter is incorporated into the dough.
Perform the first stretch and fold: grab one edge of the dough, stretch it upward, and fold it over itself. Repeat on all four sides.
Let the dough rest at room temperature for 30 minutes before the next fold.

Step 3: Add Chocolate Chips & Bulk Fermentation

Add the dark chocolate chips or chunks to the dough. Gently fold them in during your next set of stretch-and-folds.
Repeat 3–4 rounds of stretch and folds every 30 minutes over a 2-hour period. You’ll notice the dough becoming smoother and more elastic.
Cover again and let the dough sit for its bulk fermentation at room temperature (about 4–6 hours) until it rises by 50% and feels airy.

Step 4: Shape the Loaf & Cold Proof

Lightly flour your counter and shape the dough into a round or oval loaf.
Place it seam-side up into a banneton (proofing basket) dusted with cocoa powder or flour.
Cover with plastic wrap or a damp tea towel, then place in the fridge overnight (8–12 hours) for cold proofing.

Step 5: Preheat & Bake

The next day, preheat your oven to 450°F (230°C) with your Dutch oven inside for at least 30 minutes.
Carefully transfer your dough onto a piece of parchment paper, score the top with a sharp knife or lame, and gently place it into the hot dutch oven.
Cover and bake for 25 minutes, then uncover and bake another 15–20 minutes, until the crust is firm and the bread sounds hollow when tapped.

Step 6: Cool & Serve

Remove the loaf and let it cool completely on a wire rack for at least 1 hour before slicing.
Slice and enjoy the rich chocolate flavor with a spread of butter, cream cheese, or a cup of freshly brewed coffee.

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes (active) + 10 hours rest	40 minutes	~11 hours total	1 loaf (8–10 slices)	Intermediate

Tips & Variations — Double Chocolate Espresso Sourdough Bread

Baking sourdough can be both relaxing and rewarding — especially when it smells like chocolate and coffee! Here are my best-tested tips and creative variations to help your double chocolate espresso sourdough bread turn out perfect every time.

Top 5 Tips for Success

Use an active sourdough starter: Make sure your starter is bubbly and doubles in size within 4–6 hours after feeding. A sluggish starter = dense bread.
Mind your fermentation time: Overproofing can make the dough sticky and flat. If the dough feels airy but still holds shape, it’s ready.
Use room temperature butter: Cold butter won’t incorporate smoothly and can affect the dough texture.
Don’t skip the cold proof: The overnight rest in the fridge deepens the rich chocolate flavor and makes the dough easier to score.
Check internal temperature: Your bread is done when it reaches 200–205°F (93–96°C) internally — use a thermometer for best accuracy.

3 Delicious Variations

Vegan Chocolate Espresso Sourdough: Swap butter for coconut oil or vegan margarine, and use dairy-free dark chocolate chips.
Mocha Walnut Sourdough: Fold in ½ cup of toasted walnuts for a nutty crunch and extra coffee depth.
Sweet Dessert Loaf: Add a cream cheese swirl before shaping the dough or drizzle melted milk chocolate over the cooled loaf for bakery-style indulgence.

Storage & Freezing

Room Temperature: Store the loaf in a paper bag or wrapped in a tea towel for up to 2 days. Avoid airtight containers—they soften the crust.
Fridge: Keep in a sealed bag for up to 5 days. Toast before serving to refresh the crumb.
Freezer: Slice and freeze portions for up to 2 months. Reheat directly from frozen in a 350°F (175°C) oven for 10–12 minutes or toast until warm.

Personal Insights

I’ve tested this recipe several times, and I’ve found that letting the dough cold proof for a full 12 hours brings out the deepest espresso-chocolate notes. My family loves it lightly toasted with butter and a sprinkle of sea salt — it turns an ordinary breakfast into something truly special.

Nutritional Information — Double Chocolate Espresso Sourdough Bread

Here’s a general breakdown of the nutrition per slice of this double chocolate espresso sourdough bread (based on 10 slices per loaf):

Nutrient	Per Serving (1 Slice)
Calories	~210 kcal
Protein	~6 g
Carbohydrates	~34 g
Total Fat	~6 g
Saturated Fat	~3 g
Sugar	~8 g
Fiber	~3 g

These numbers are estimates and can vary depending on your ingredients — for example, the type of chocolate chips, butter, or flour used.

Tip: If you’d like to get exact values for your version, you can use a free online nutrition calculator like MyFitnessPal or Verywell Fit — just enter your ingredient list and serving size for precise results.

Disclaimer: Nutritional values are estimates and may vary based on ingredient brands, substitutions, and portion sizes.

Conclusion — Double Chocolate Espresso Sourdough Bread

And there you have it — a double chocolate espresso sourdough bread that’s every bit as indulgent as it sounds. With its deep cocoa notes, subtle espresso aroma, and tender sourdough crumb, this loaf perfectly balances richness and tang in every bite. Whether you enjoy it warm with butter, paired with a morning latte, or as a cozy dessert with a scoop of vanilla ice cream, it’s sure to impress.

So roll up your sleeves, get your sourdough starter bubbling, and give this recipe a try — your kitchen will smell heavenly, and your taste buds will thank you!

Try it this weekend and share your creation — tag us @YourSite or leave a comment to tell us how your bake turned out!

Frequently Asked Questions — Double Chocolate Espresso Sourdough Bread

1. Can I make this bread ahead of time?

Absolutely! The best way to get ahead is to cold-proof the dough overnight in the fridge. This not only fits your schedule but also enhances the rich chocolate flavor and gives the loaf a better rise when baked the next day.

2. Can I use sourdough discard instead of an active starter?

You can add a small amount (1–2 tablespoons) of sourdough discard for flavor, but it won’t provide enough rise on its own. For best results, make sure you use a bubbly, active sourdough starter as your main leavening.

3. What if I don’t have a Dutch oven?

No worries! You can bake your loaf on a preheated baking stone or sheet pan with a tray of hot water on the bottom rack to create steam. It won’t be exactly the same, but you’ll still get a lovely crust.

4. Can I freeze the baked bread?

Yes! Once completely cooled, slice the loaf and freeze individual pieces in a zip-top bag for up to 2 months. Reheat in the oven or toaster straight from frozen for a freshly baked taste.

Have more questions about this double chocolate espresso sourdough bread?
Drop them in the comments below — I’d love to help troubleshoot or hear how your loaf turned out!