Get ready for a flavor revolution! I'm thrilled to introduce Coffee Sourdough to you all. Imagine the rich kick of coffee dancing with the tangy twist of sourdough in every bite. Brace yourselves for a taste explosion where the bold essence of coffee meets the classic charm of sourdough. Every slice is a symphony of flavors that will make your taste buds dance. It's not just bread; it's a delicious wake-up call for your taste buds! Let's redefine your breakfast game with this unique blend of coffee and sourdough! Perfect with a spread of butter and a drizzle of honey, this Coffee Sourdough Loaf will definitely be a game changer.
Ingredients:
Levain:
15g active sourdough starter
25g bread flour
5g whole grain flour
30g water
Main Dough:
300 g strong bread flour (90%)
30g whole wheat flour (10%)
66g levain (20%)
6.6g sea salt (2%)
251g cold brewed coffee (76%)
10g honey (3%)
Coffee grinds for rolling.
Step-by-step instructions:
Step 1:
Prepare Levain-- Mix the ingredients for the levain 4-5 hours before making the main dough. Cover the mixture and let it rise in a warm spot until it doubles or triples in size and becomes bubbly. This can be done in the morning around 7 am.
Step 2:
Autolyse (Main Dough)-- In a large bowl, combine the bread flour and cold brew coffee and honey to form a shaggy dough. Cover the bowl and let it rest (autolyse) for 1-2 hours.
This resting period helps develop the gluten in the dough. You can start making the main dough around 10 am.
Step 3:
Mix the Levain-- Add the levain to the autolysed dough and mix well until fully combined. This should take a few minutes. Cover the bowl and let it rest for 30 minutes.
Step 4:
Mix in the Salt-- Add the sea salt to the dough and mix thoroughly until it becomes smooth. Cover the bowl and let it rest for 45 minutes.
Step 5:
Bulk Fermentation-- Perform coil folds during this process, perform 4 coil folds (also known as stretch and folds) every 45 minutes. This helps develop gluten and strengthens the dough. To do a coil fold, wet your hands, slide both hands under the dough, and gently lift it up, folding it underneath itself. Repeat this process on all four sides of the dough. Cover and rest for 45 minutes to 1 hour. Repeat the coil folds three more times, resting the dough for 45 minutes to 1 hour after each fold. The total proofing time will be 5-6 hours, and the dough should become lighter with some bubbles on the surface. If you have any confusions regarding bulk fermentation, please visit the 'Bulk Fermentation-- Step by Step' post under 'Sourdough Basics.'
Step 6:
Shaping and Cold Proof-- Sprinkle flour on a banneton (bread proofing basket).
Clear a clean, flat work surface and lightly flour it to prevent the dough from sticking.
Pre-shape This step is essential to build tension in the dough and help it hold its shape.
1.Gently turn your fermented sourdough dough out onto the floured surface.
2.Fold the dough over itself, like a letter (top third down, bottom third up), to create a rough rectangle or oval shape.
3.Let the dough rest for about 15-30 minutes, covered with a kitchen towel or plastic wrap.
Final shaping
1.Once the dough has rested, gently flatten it into a rectangle or oval shape again.
2.Take one edge of the dough and fold it into the center.
3.Take the opposite edge and fold it over the first fold, creating a cylinder shape.
4.Gently roll the dough away from you, tucking and sealing the seam as you go. This rolling action will create surface tension on the dough.
5.After shaping the dough, spray the dough with seam side up with water and then roll it in coffee grinds.Then place it into the lightly floured banettone with seam side up.
6.Cover the dough with a kitchen towel or plastic wrap and let it undergo its final proofing. Cover it and let it sit at room temperature for 10-15 minutes, then place it in the fridge for an overnight cold proof (10-15 hours).
Step 7:
Bake-- The next morning, preheat your oven with a Dutch oven or bread pan inside at 500°F/260°C for 1 hour. Take the bread out of the fridge and place it on parchment paper. Score the surface with a lame or a razor blade at a slight angle to allow for proper expansion during baking.
Carefully remove the preheated Dutch oven or bread pan from the oven, place the bread inside seam-side up, and cover with the lid. Bake for 20 minutes to trap steam. After 20 minutes, remove the lid, reduce the heat to 450°F/232°C, and bake for another 15 minutes or until the bread is golden brown.
Step 8:
Cool and Enjoy-- Transfer the freshly baked sourdough bread to a cooling rack and let it cool for at least an hour before slicing and savoring.
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