This Coffee Sourdough Bread is an easy, beginner-friendly loaf made with coffee, milk, and sugar, creating a soft texture and lightly sweet flavor that coffee lovers will adore. Perfect for breakfast or brunch!
As someone who can’t start her day without a cup of coffee, I honestly can’t believe it took me this long to try making a coffee sourdough loaf.
On my first attempt, I simply swapped the water for black coffee. That loaf turned out a little too bitter.
So this time, I made my coffee with milk and sugar, and used that in the dough instead. And it was so much better! The result is a soft, subtly sweet loaf with just a hint of coffee flavor. The milk and sugar mellow everything out so it’s not overpowering at all.
It’s perfect for breakfast alongside your actual cup of coffee, but also fun to serve for a cozy brunch or gift to the coffee lover in your life.
I hope you give it a try and love it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard.
- Coffee- Use freshly brewed coffee that’s cooled to room temperature. Strong coffee will give you a more intense coffee flavor, but anything works.
- Milk- Adds richness and softness to the crumb. You can use whole milk, 2%, or even a splash of cream for a richer loaf.
- Granulated Sugar- Just enough to lightly sweeten the bread and balance the bitterness of the coffee. You can swap it for brown sugar, honey, or maple syrup if preferred.
- Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Mix-In Ideas
Want to make your coffee sourdough even more special? Try adding one of these fun mix-ins:
- Chocolate Chips
- Chocolate-Covered Espresso Beans
- Cinnamon + Brown Sugar (add during shaping so cinnamon doesn’t inhibit fermentation)
- Maple Syrup or Honey
- Caramel or Toffee Bits
- Lemon or Orange Zest
- Chopped Hazelnuts
- Dried Fruits
Tips for Success
- Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
- Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
- Use room temperature coffee. Cold coffee can slow things down, while hot coffee can harm the yeast. Let it cool to below 90°F before mixing.
- Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. The timing will vary depending on your kitchen and starter.
- Expect a darker crust. The sugar helps the crust brown more, so keep the lid on for the full 45 minutes and only uncover at the end if you want extra color.
- Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.
How to Make Coffee Sourdough Bread
Here’s a quick look at how to make sourdough bread with coffee instead of water. Full details are in the recipe card below.
Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.
Step 2: Mix dough. Whisk together the coffee, milk, starter, and sugar. Add the flour and salt and mix until a shaggy dough forms. Cover and rest for 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.
Step 4: Bulk fermentation. Cover and let rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temp.
Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.
Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 45 minutes covered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your coffee sourdough bread.
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store coffee sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Coffee Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
Ingredients
- 1 cup (240 grams) brewed coffee
- ½ cup (120 grams) whole milk or cream
- ½ cup (100 grams) active sourdough starter
- ¼ cup (50 grams) granulated sugar
- 4 cups (480 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure with a scale if using Morton's brand or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
- In a large bowl, whisk together the coffee, milk, active starter, and sugar. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.1 cup (240 grams) brewed coffee, ½ cup (120 grams) whole milk or cream, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are folded. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
- Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
- Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
- Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.Rice flour
- Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
- Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes if desired for a darker crust.2 ice cubes
- Transfer to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Storage: Store whole or sliced bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
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