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ingredients

DoughQuantity
Bread Flour1000g
Water (cold)650g
Sugar75g
Chocolate (cube)10g
Espresso Powder30g
Water (warm)60g
Chocolate Flavour60g
Cinnamon Powder6g
Salt15g
Tradizy® Durum40g

FEATURED PRODUCT

Livendo Tradizy® Durum

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

PREPARE THE DOUGH

  1. Dissolve espresso powder in warm water and set aside.
  2. Mix flour, salt, Tradizy® Durum, water, chocolate flavour and sugar at low speed for 4 minutes.
  3. Add espresso and cinnamon powder and mix on high speed for 6 minutes.
  4. Add chocolate (cube) and mix on low speed for 2 minutes.
  5. Transfer the dough into a container, cover and let it rest for 16 hours.

SHAPING

  1. Divide the dough equally into approximately 300g each.
  2. Cover and rest the dough on a lightly floured table for 30 minutes.
  3. Prepare a banneton with cloth and lightly sprinkle with flour.
  4. Round the dough and smoothen it.
  5. Transfer dough into the banneton, ensure to keep the seam on top.
  6. Cover and proof at room temperature for 2 hours.
  7. Remove the dough from the banneton and flip it over onto a tray.
  8. Dust the dough and score the bread as desired.

BAKING

  1. Pre-heat the oven at 240˚C and bake for 15 minutes.
  2. Open the vent to lower the temperature to 220˚C and continue baking for another 10 minutes or till golden brown.
  3. Let the bread cool on a wire rack before serving.

Watch the recipe video here.

← back

Chocolate Espresso Boule

English European French Irish Italian

Serving Size

Time Required

Serving Suggestion

PREPARE THE DOUGH

  1. Dissolve espresso powder in warm water and set aside.
  2. Mix flour, salt, Tradizy® Durum, water, chocolate flavour and sugar at low speed for 4 minutes.
  3. Add espresso and cinnamon powder and mix on high speed for 6 minutes.
  4. Add chocolate (cube) and mix on low speed for 2 minutes.
  5. Transfer the dough into a container, cover and let it rest for 16 hours.

SHAPING

  1. Divide the dough equally into approximately 300g each.
  2. Cover and rest the dough on a lightly floured table for 30 minutes.
  3. Prepare a banneton with cloth and lightly sprinkle with flour.
  4. Round the dough and smoothen it.
  5. Transfer dough into the banneton, ensure to keep the seam on top.
  6. Cover and proof at room temperature for 2 hours.
  7. Remove the dough from the banneton and flip it over onto a tray.
  8. Dust the dough and score the bread as desired.

BAKING

  1. Pre-heat the oven at 240˚C and bake for 15 minutes.
  2. Open the vent to lower the temperature to 220˚C and continue baking for another 10 minutes or till golden brown.
  3. Let the bread cool on a wire rack before serving.

Watch the recipe video here.

ingredients

DoughQuantity
Bread Flour1000g
Water (cold)650g
Sugar75g
Chocolate (cube)10g
Espresso Powder30g
Water (warm)60g
Chocolate Flavour60g
Cinnamon Powder6g
Salt15g
Tradizy® Durum40g

FEATURED PRODUCT

Livendo Tradizy® Durum

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