• Kaffe Bueno

How to Make Sourdough Bread with Coffee Flour (Vegan Recipe)

Updated: Mar 6, 2019

Are you a coffee enthusiast? Do you love sourdough bread? If so, we have the best combo for you: the coffee sourdough bread. Bonus: on top of being delicious, this coffee sourdough bread is vegan. What's not to love?


Coffee Flour Sourdough Bread Made by Kaffe Bueno

Ingredients


Leaven Ingredients:

50g sourdough starter culture

45g bread flour

5g coffee flour

50g water


Sourdough bread ingredients:

360g bread flour - could be wheat

40g coffee flour

250g water - and 30g kept in separate container

10g salt


Preparation


First step: Make the Leaven

- Mix the sourdough starter culture with the bread flour, the coffee flour and the water.

- Let it sit at room temperature for 3 to 6 hours until doubled in size.


Coffee Flour Sourdough Culture Doubled in Size After 4 Hours

Second step: Mix Ingredients

- Mix the bread flour with the coffee flour.

- Add the leaven and 250g of water to the flours and mix well.

- Let the mixture rest for 30 minutes with a wet towel on top (autolyse process). In the meantime, dissolve the salt in 30g of water.

- After 30 minutes, add the salt water to the mixture.


Third Step: Stretch & Fold

The next step consists in letting the dough rest at room temperature for a total time of 3 to 4 hours. During the first 2 hours of the resting time, it's important you regularly stretch and fold the dough - preferably 3 to 4 times every 30 minutes. Here's how to stretch and fold:

- Every 30 minutes, grab a piece of the dough and stretch it out, then fold it back over the dough.

- Turn the bowl 90 degrees and repeat the stretch and fold process a total of 4 times.


Every time you stretch and fold, the dough will gain extra gluten structure and become more elastic.



Fourth Step: Creating Tension

- After the initial proofing time of 3 to 4 hours, scrap the dough onto a lightly floured surface.

- Fold the dough like an envelope, allowing air to be trapped within the bread.

- Now, with both hands, drag the dough towards yourself from the top.

- Turn the dough 90 degrees and repeat.


This process creates tension on the top surface.


Fifth Step: Overnight Proofing

- Take the dough (formed into the desired shape) and place it in a basket.

- Let the dough proof overnight in the fridge.

- Get some sleep.


Sixth Step: Baking the Bread

- Preheat the oven to 250°C and place a dutch oven/pot in the oven.

- When the oven is ready: take the pot out, place the dough in the pot and bake for 25 minutes with the lid on.

- After 25 minutes, take the lid off and bake for another 20 minutes at 230°C.

- Take the bread out of the oven and let it cool down for approximately 30 minutes.


Final Step: Enjoy!


This recipe was developed by Casper Hermansen, Fermentation Specialist at Kaffe Bueno.

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Interested in buying coffee flour for your business, restaurant or bakery? Click here.

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