Brazilian Coffee-Infused Sourdough Bread Recipe

A bold fusion of artisanal bread-making and rich Brazilian coffee culture, this unique sourdough loaf combines the tangy complexity of wild fermentation with the deep, aromatic notes of fresh-ground coffee. It is perfect for both coffee enthusiasts and adventurous bakers.

Time Requirements

• Active Prep Time: 45 minutes
• Total Fermentation Time: 12-16 hours
• Baking Time: 45-50 minutes
• Total Time: 14-18 hours

Yield

• One large loaf (approximately 900g)
• Serves 10-12

Ingredients

For the Levain

• 50g mature sourdough starter
• 100g bread flour
• 100g filtered water at room temperature

For the Main Dough

• All of the levain
• 400g bread flour
• 50g whole wheat flour
• 285g filtered water
• 35g freshly brewed strong Brazilian coffee (room temperature)
• 10g fine sea salt
• 15g finely ground Brazilian coffee beans
• Two tablespoons coffee grounds for coating (optional)

Instructions

Day 1: Building the Levain (Evening)

1. Mix the starter, flour, and water for the levain
2. Cover and let ferment at room temperature (68-72°F/20-22°C) for 8-12 hours

Day 2: Making the Dough (Morning)

1. Initial Mix (0:00)

   • In a large bowl, combine flour and ground coffee
   • Add levain, water, and brewed coffee
   • Mix until no dry flour remains
   • Cover and rest for 30 minutes (aautolyze

2. Add Salt & First Fold (0:30)

   • Sprinkle salt over the dough
   • Perform the first set of stretch and folds
   • Cover and rest for 30 minutes

3. Bulk Fermentation (1:00-5:00)

   • Perform stretch and folds every 30 minutes for the first 2 hours
   • Let rest for the remaining 2-3 hours until the dough increases by 50%
   • Maintain temperature at 75-78°F (24-26°C)

4. Shaping (5:00)

   • Turn dough onto a lightly floured surface
   • Shape into a boule or batard
   • Optional: Roll top in coffee grounds
   • Place in floured banneton
   • Cover and refrigerate for 8-14 hours

Day 3: Baking

1. Preheat oven with Dutch oven to 500°F (260°C)
2. Score dough and transfer to Dutch oven
3. Reduce temperature to 450°F (230°C)
4. Bake covered for 25 minutes
5. Remove lid and bake 20-25 minutes more
6. Cool completely before slicing (minimum 2 hours)

Storage

• Room temperature: 4-5 days in bread bag
• Freezer: Up to 3 months, sliced and well-wrapped
• Best enjoyed within the first 48 hours

Nutrition Facts (per slice, assuming 12 slices)

• Calories: 165
• Protein: 5g
• Carbohydrates: 33g
• Fiber: 2g
• Fat: 0.5g
• Sodium: 195mg
• Caffeine: ~15mg

Variations

1. Espresso Version: Replace brewed coffee with 2 shots of espresso
2. Mocha Twist: Add 2 tablespoons cocoa powder
3. Nutty Brazilian: Add 75g chopped Brazil nuts

Process Tips

• Use coffee beans roasted within the last two weeks
• Water temperature should be 95-98°F (35-37°C) for optimal fermentation
• Look for 50% volume increase during bulk fermentation
• Coffee grounds should be medium-fine, similar to sand

Perfect Pairings

• Fresh butter and honey
• Cream cheese and fig jam
• Avocado and soft-boiled egg
• Brazilian cheese bread (Pão de Queijo)

Common Substitutions

• Coffee: Any dark roast coffee can replace Brazilian
• Whole wheat flour: Spelt or rye flour
• Ground coffee: Instant espresso powder (reduce to 10g)

FAQ

Q: Can I use instant coffee? A: Yes, but the flavor won’t be as complex. Dissolve 2 tablespoons of instant coffee in the water portion.

Q: Why isn’t my crust as dark? A: The coffee grounds in the dough contribute to color. For a darker crust, increase the baking time with the lid off.

Q: Can I skip the overnight refrigeration? A: Not recommended. Cold fermentation develops flavor and makes the dough easier to handle.

Fun Food Fact

The world’s most expensive coffee, Brazilian Jacu Bird Coffee, comes from coffee cherries eaten and partially digested by Jacu birds in Brazil. These wild birds naturally select only the ripest coffee cherries, creating a uniquely smooth cup that can sell for over $500 per pound!