Chocolate Espresso Boule

The perfect bread recipe for chocolate and coffee lovers! This rich crusty, soft and chewy bread is filled with the aromatic coffee fragrance and the slight bitterness of chocolate.

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

PREPARE THE DOUGH

Dissolve espresso powder in warm water and set aside.

Mix flour, salt, Tradizy^® Durum, water, chocolate flavour and sugar at low speed for 4 minutes.

Add espresso and cinnamon powder and mix on high speed for 6 minutes.

Add chocolate (cube) and mix on low speed for 2 minutes.

Transfer the dough into a container, cover and let it rest for 16 hours.

SHAPING

Divide the dough equally into approximately 300g each.

Cover and rest the dough on a lightly floured table for 30 minutes.

Prepare a banneton with cloth and lightly sprinkle with flour.

Round the dough and smoothen it.

Transfer dough into the banneton, ensure to keep the seam on top.

Cover and proof at room temperature for 2 hours.

Remove the dough from the banneton and flip it over onto a tray.

Dust the dough and score the bread as desired.

BAKING

Pre-heat the oven at 240˚C and bake for 15 minutes.

Open the vent to lower the temperature to 220˚C and continue baking for another 10 minutes or till golden brown.

Let the bread cool on a wire rack before serving.

Watch the recipe video here.