Coffee Sourdough Bread

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!

Course Bread

Cuisine American

Prep Time 1 6

Cook Time 45

Cool Time 2

Total Time 1 8 45

Servings slices

Calories 185kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Lame or sharp knife
6-quart dutch oven

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.