Making your own bread at home is a process. A delicious one at that. And for us coffee lovers, we’re introducing coffee sourdough bread.
Some links found in this post are affiliate links, meaning we may receive a commission if you decide to make a purchase, at no additional cost to you.
At CoffeeSphere, we’ve made coffee drinks of all flavors from mint, maple and mocha to pumpkin, orange and chai. You name it. If we haven’t made it yet, we’ll probably find a way to incorporate it in coffee soon…
We’ve also incorporated coffee into a ton of desserts like our coffee flavored mousse, brownies, chocolate chip cookies, muffins and ice cream, to name a few.
So now it’s time to give bread a chance in the form of Coffee Sourdough Bread.
Unlike quick bread, like our coffee flavored banana bread or pumpkin bread, which take just minutes to prepare, sourdough requires a bit more planning and time.
Homemade sourdough bread requires time, patience and creativity. But it is well worth it.
My coffee sourdough bread is one of the best variations of sourdough bread I have ever baked.
The first time I tried baking sourdough, it wasn’t as good. There were many attempts before this one. After many tries, I can safely say that this coffee sourdough bread was a great success.
Here I’ll show you my journey for making the bread. I call it a journey because as mentioned, making sourdough requires more steps than an average quick bread.
Let’s get started!
Coffee Sourdough Bread Ingredients
Ingredients
- 50 g sourdough starter (you can get this on Amazon, your local supermarket or bakery)
- 250 g all-purpose flour
- 50 g bread flour
- 50 g whole wheat flour
- 100 g espresso (I used a Mocha Java Blend)
- 160 g room temperature water
- 7 g salt
Tools You’ll Need
- Dutch oven
- Digital scale (or measuring cup with grams)
- Espresso machine (or moka pot)
- Dough whisk
- Clear shower cap or plastic wrap
- Dough scoring knife
- Bread knife
How to Make Coffee Sourdough Bread
As mentioned, making my coffee sourdough bread will take time.
So to illustrate the process, I mapped out the process I used by day and times that you can use as an example timeline for suggested times to begin each step.
You can start making it over the weekend and have fresh bread to start the week.
Friday Evening: Prepping the Starter
Take the starter out of the fridge. Cover and leave it out overnight at room temperature.
Saturday: Mixing and Shaping
8 am
Feed the starter with 50g of flour and 50 g of water.
Mix and cover up (uncovered is fine too) and let it rise. This usually takes around 4 hours.
12 pm
Add 70 g of starter to the dough. Mix well (with your hands or a dough whisk.) Cover and leave for 30 minutes.
12:30 pm
Fold in 7 g of salt. Cover and leave for 30 minutes.
1 pm
Coil and fold every 30 minutes for a total of 6 times (for 3 hours.)
4 pm
After the last coil and fold, cover and leave the dough for bulk fermentation for 1.5 hours.
5:30 pm
Gently shape the dough to maintain the air bubbles inside. Cover and leave it for 30 minutes.
6 pm
Place the dough in the fridge, covered for 15 hours.
Sunday: Baking
9 am
Place the Dutch oven in the oven and preheat at 500 degrees Fahrenheit.
After the oven reaches 500 Fahrenheit, take the Dutch oven out. Take the dough out when the oven is ready.
Score the dough with a dough scoring knife.
Then place the dough in the Dutch oven. Cover with the lid. And bake for 20 minutes at 500 Fahrenheit.
After 20 minutes, remove the Dutch oven from the oven, reduce oven temperature to 450 Fahrenheit, and place the Dutch oven uncovered and bake for another 18-20 minutes.
Take the Dutch oven out of the oven. Your coffee sourdough bread is ready!
Wait for 1-2 hours before cutting your bread with a bread knife.
My sourdough bread making journey…
I happen to love both coffee and bread.
My sourdough bread baking journey started during the pandemic when I bought 25 pounds of flour from Costco.
I started baking and experimenting with different bread baking techniques. Like most amateur bakers, at first the process of making sourdough bread was very intimidating.
But because of the lockdown, I wasn’t able to find good fresh bread that I would usually purchase at my local bakeries. So it put me up for the challenge. It has been a painstaking project, but one that has yielded delicious results.
Give it a try!
