Chocolate Espresso Loaf


Love the scoring on this loaf! Awesome ~~


Yields 2 loaves

Preferment Dough (Old Dough)


  • 40g Bread Flour
  • 4g Instant Yeast
  • 28g Water
  • 1g Salt


  1. Mix all the ingredients together
  2. Leave at room temperature for 1 hour and transfer to the chiller and rest overnight in the fridge for a minimum of 12 hours

Main Dough


  • 210g Bread Flour
  • 25g Cocoa Powder
  • 12g Ground Espresso (You could use instant coffee powder too)
  • 150g Water
  • 4.5g Salt
  • 4.5g Instant Yeast
  • 12g Brown Sugar
  • 12g Butter
  • 70g Preferment Dough (from above)
  • 20g Chocolate Chips


  1. Mix all ingredients on Speed 2-4 for 4 mins (Except butter and chocolate chips)
  2. Add in butter
  3. Mix on Speed 3 for another 5 mins
  4. Do a window test
  5. Add in chocolate chips and knead till well incorporated
  6. Rest for 30 mins and do a fold
  7. Shape and proof till double in size
  8. Bake at 220C for 20mins

GS9A1124Really nice crusts and crumbs! Perfect with a cup of coffee! Love how the coffee and chocolate complements really well!



5 thoughts on “Chocolate Espresso Loaf

  1. Love the Chocolate Espresso Loaf recipe..especially the short preparation time (once it has chilled for 12 hours) and the addition of brown sugar. A definite winner

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