Coffee Bread



It’s a slow wait to make this bread. 



Pre-ferment Dough

bread flour 70%
water 40%
fresh yeast 2%
sea salt 1%
skim milk powder 2%

Dissolve the yeast in water. Add bread flour, sea salt, skim milk powder and knead until soft. Cover the dough in cling wrap. Refrigerate to let it proof for 17 hours.  ( I proof for 24 hours) 


bread flour 30%
espresso coffee powder 2%
sea salt 1%
sugar 10%
honey 8%
milk 8%
egg 12%
fresh yeast 1%
unsalted butter 10%

Cut the pre fermented dough into small pieces.

Knead all ingredients of dough except butter. Add pre fermented dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency.

Put the dough into a big bowl. Cover with cling wrap. Proof for 30mins.

Divide the dough into equal portions. Flatten each dough to drive the air out and round it. Cover in cling wrap. Set aside for 20mins. Put 8 pieces of dough into loaf tin. Proof for 1-2 hours until the dough has risen 80% of the loaf tin. Bake in pre heatee oven at 180d for 30mins.

(Recipe adapted from Natural Bread Made Easy) 

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s