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ingredients

Dough	Quantity
Bread Flour	1000g
Water (cold)	650g
Sugar	75g
Chocolate (cube)	10g
Espresso Powder	30g
Water (warm)	60g
Chocolate Flavour	60g
Cinnamon Powder	6g
Salt	15g
Tradizy^® Durum	40g

FEATURED PRODUCTS

Chocolate Espresso Boule

English European French Irish Italian

Serving Size

6

Time Required

Preparation: 45 minutes
Baking: 25 minutes
Total waiting/resting:
2 hours

Serving Suggestion

Serve with fruity jams, butter or simply on its own

Preparation

Dissolve the espresso powder in warm water and set aside to cool slightly.

In a mixing bowl, combine bread flour, cold water, sugar, chocolate flavor, salt, and Tradizy^® Durum. Mix on low speed for 4 minutes until well incorporated and smooth.

Add the prepared espresso and cinnamon powder, then continue mixing on high speed for 6 minutes until the dough develops strength and elasticity.

Add 100g of chocolate buttons and mix on low speed for 2 minutes, just until evenly distributed.

Transfer the dough into a lightly oiled container, cover, and let it rest for 1 hour at room temperature to relax the gluten and enhance the aroma.

Shaping

Divide the rested dough into 300g portions and place them on a lightly floured surface. Cover and allow to rest for 30 minutes.

Prepare a banneton lined with cloth and dust it lightly with flour to prevent sticking.

Shape each portion into a smooth, round ball, tightening the surface as you form it.

Place each shaped dough into the prepared banneton with the seam side facing up.

Cover and proof at room temperature for about 2 hours, or until the dough has visibly expanded and feels airy to the touch.

Gently remove the proofed dough from the banneton and invert it onto a tray.

Lightly dust the top with flour and score as desired to create decorative patterns.

Baking

Preheat the oven to 240°C.

Place the proofed dough in the oven and bake for 15 minutes to allow the crust to set.

Open the oven vent to release steam, then reduce the temperature to 220°C. Continue baking for another 10 minutes, or until the bread turns golden brown and emits a rich chocolate aroma.

Remove from the oven and transfer immediately to a wire rack.

Allow the loaves to cool completely before slicing or serving to preserve their soft texture and deep flavor.

Watch the recipe video here.

[/if_unlocked]

← back

Chocolate Espresso Boule

English European French Irish Italian

Serving Size

Time Required

Serving Suggestion

Preparation

Dissolve the espresso powder in warm water and set aside to cool slightly.

In a mixing bowl, combine bread flour, cold water, sugar, chocolate flavor, salt, and Tradizy^® Durum. Mix on low speed for 4 minutes until well incorporated and smooth.

Add the prepared espresso and cinnamon powder, then continue mixing on high speed for 6 minutes until the dough develops strength and elasticity.

Add 100g of chocolate buttons and mix on low speed for 2 minutes, just until evenly distributed.

Transfer the dough into a lightly oiled container, cover, and let it rest for 1 hour at room temperature to relax the gluten and enhance the aroma.

Shaping

Divide the rested dough into 300g portions and place them on a lightly floured surface. Cover and allow to rest for 30 minutes.

Prepare a banneton lined with cloth and dust it lightly with flour to prevent sticking.

Shape each portion into a smooth, round ball, tightening the surface as you form it.

Place each shaped dough into the prepared banneton with the seam side facing up.

Cover and proof at room temperature for about 2 hours, or until the dough has visibly expanded and feels airy to the touch.

Gently remove the proofed dough from the banneton and invert it onto a tray.

Lightly dust the top with flour and score as desired to create decorative patterns.

Baking

Preheat the oven to 240°C.

Place the proofed dough in the oven and bake for 15 minutes to allow the crust to set.

Open the oven vent to release steam, then reduce the temperature to 220°C. Continue baking for another 10 minutes, or until the bread turns golden brown and emits a rich chocolate aroma.

Remove from the oven and transfer immediately to a wire rack.

Allow the loaves to cool completely before slicing or serving to preserve their soft texture and deep flavor.

Watch the recipe video here.

ingredients

Dough	Quantity
Bread Flour	1000g
Water (cold)	650g
Sugar	75g
Chocolate (cube)	10g
Espresso Powder	30g
Water (warm)	60g
Chocolate Flavour	60g
Cinnamon Powder	6g
Salt	15g
Tradizy^® Durum	40g

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