Espresso Chocolate Sourdough Loaf
  1. Mix water, Café Bustelo, starter and flour until shaggy

  2. Autolyse 10–30 mins

  3. Add salt, mix in KitchenAid on speed 2 for up to 12 mins — until the bottom of the bowl is clean

  4. Bulk ferment overnight

  5. Bake at 450° covered for 20 mins - score at the 10 min mark

  6. Uncover and bake another 25 mins

  7. Cool completely before slicing

Course🥞Breakfast

Diets🌱Vegan...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 3h

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