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- 🍫 How to Add Chocolate to Sourdough Bread
- ☕️ How to Add Coffee to Sourdough Bread
- 👨🏫 Baker’s Percentage Chart
- 🛠 Tools Needed
- 🛒 Ingredients Needed
- ⏰ Sample Baking Schedule
- 👨🍳 How to Make Chocolate Sourdough Bread
- How to Store
- ❓Chocolate Coffee Sourdough Bread FAQs:
- Can I use all-purpose flour?
- Does caffeine get baked off in sourdough bread?
- Is this recipe vegan?
- Can I add chocolate chips to sourdough bread?
- How to serve chocolate sourdough bread?
- Can I use a chocolate starter for this recipe?
- Is chocolate sourdough bread sweet and how to adjust sweetness?
- Why is chocolate sourdough bread dense?
- Chocolate Sourdough Bread with Coffee
- Other Bread Recipes You Might Like:
I love experimenting with unique flavors and inclusions in sourdough bread and the pairing of chocolate and coffee in this Chocolate & Coffee Sourdough Bread recipe is a keeper!
Contrary to what you might anticipate, this recipe doesn’t lean towards excessive sweetness. The inclusion of dark chocolate, bloomed cocoa powder, and brewed coffee imparts a sophisticated bittersweet and earthy dimension to this divine chocolate sourdough bread.
The chocolate bread is a fantastic choice for Valentine’s Day or the chocolate lover in your life. It pairs well with butter, raspberry or cherry jam, or even transformed into sourdough chocolate French toast!
👉 See other favorite sourdough chocolate recipes, including my popular Sourdough Discard Chocolate Chip Cookies, these twice-baked Italian Chocolate Raspberry Sourdough Biscotti, and this decadent Sourdough Pumpkin Chocolate Chip Bread.
🍫 How to Add Chocolate to Sourdough Bread
Adding inclusions in your bread recipes is a great way to add new flavors and experiment with different ingredients.
And while it may be exciting to throw any ingredients into your breads, there are many push and pulls you have to consider in the process on how it will affect the fermentation and structure of your bread.
This double chocolate loaf uses cocoa powder and chopped dark chocolate chunks like in my Sourdough Chocolate Muffins.
The natural tannins in cocoa powder will tighten the gluten structure of your bread. Adding too much can result in denser bread and make a less extensible loaf. You’ll notice this during mixing and shaping as the dough will feel tighter, akin to adding a high-fat ingredient like in my Black Sesame Sourdough Bread.
Hence, to reduce the cocoa powder in the recipe, I bloom it with hot coffee. Blooming the cocoa in a hot liquid is like blooming spices in oil in that it intensifies the chocolate flavors. It’s the reason many chocolate cake recipes will cake for you to use boiling or hot water!
I pair coffee with chocolate because coffee brings out the flavor even more. It’s a tip that I use for my Sourdough Chocolate Peppermint Whoopie Pies and Fudgy Sourdough Brownies.
Because both the cocoa and coffee can reduce yeast activity (higher pH acidity levels than sourdough yeasts) and result in a tighter crumb, I add a bit of granulated sugar in the levain and dough to help feed the yeasts and speed up the process.
Plus, I reduce the amount of salt in the recipe slightly. Salt tightens the gluten, so reducing it some here to less than 2% helps to open up the crumb more.
☕️ How to Add Coffee to Sourdough Bread
Brewed coffee is mostly water, so it’s easy to substitute water with coffee in your sourdough bread recipes.
However, the caffeine in coffee can affect fermentation by inhibiting yeast, thus slowing down the fermentation process. You may notice that sourdough bread recipes with coffee may take longer to proof and have a slightly denser crumb overall. An alternative is to use decaffeinated coffee.
Coffee adds a slight bitterness to your bread and pairs exceptionally well with chocolate, even bringing out more chocolate flavor. The flavor isn’t very strong though, so even non-coffee fans will enjoy this loaf!
I use strongly brewed coffee for this recipe, but you’re welcome to use espresso, instant coffee, or instant espresso mixed with hot water or decaf coffee.
👨🏫 Baker’s Percentage Chart
I include a baker’s percentage chart to scale a recipe up or down easily. With baker’s percentages, the total weight of all flour in the recipe is 100%.
I also include the prefermented flour from the levain in this flour weight. Finally, I note the ingredients proportionally to the total weight of flour (in this case, 430g, which includes 30g from the levain). That’s why the total percentages below will add up to over 100%.
If you want to learn more, the King Arthur website has a more detailed reference page on why and how baker’s percentages are calculated.
Ingredients | Weight | Baker’s Percentage |
---|---|---|
Bread Flour | 330 grams (includes 30g for levain*) | 76.7% |
Whole Wheat Flour | 100 grams | 23.3% |
Sea Salt | 7 grams | 1.6% |
Water | 153 grams (includes 30g for levain) | 35.6% |
Sourdough starter | 30 grams (all for levain) | 7% |
Brewed Coffee | 191 grams | 44.4% |
Granulated sugar | 30 grams (includes 10g for levain) | 7% |
Dark chocolate, chopped | 100 grams | 23.3% |
*Note: If you opt to not make a sweet levain, use an equivalent 90 grams of active sourdough starter and add another 10 grams of sugar when mixing the dough.
🛠 Tools Needed
View my Sourdough Tools and Equipment guide for a complete list of my favorite bread-baking tools.
- Dutch Oven
- I love baking with my Challenger Bread Pan. It bakes excellent sourdough bread for a home baker and is heavy-duty cast iron.
- For more dutch oven information, I list my recommendations with pros and cons here.
- Baking Scale
- It’s important to measure your ingredients by weight instead of volume so you get a more consistent and accurate bake.
- Bread Lame
- Can use a sharp razor blade or sharp knife.
- Bench Scraper
- Assists with shaping and transferring your bread to your banneton or basket.
- Banneton Proofing Basket
- I use this 10″ oval proofing banneton for baking batards (ovals) and a 9″ round banneton for boules (rounds).
- A proofing basket will help keep your dough shaped while it proofs overnight and removes easily from the basket with a liner. If you don’t have one, line a mixing bowl with a floured tea towel.
- Optional: Brød and Taylor Folding Bread Proofer
- This folding proofing box by Brød & Taylor is a game changer to keep your sourdough starter and doughs at the perfect temperature while proofing.
- The proofer folds up easily, includes a humidity tray, is multifunctional, and can even be a slow cooker.
- Optional: Danish Dough Whisk
- Mixing chocolate sourdough bread can be messy and sticky. I really like using a Danish dough whisk to help get the job done faster and with less mess. It’s an optional, but helpful tool.
🛒 Ingredients Needed
See below for more information, variations, and possible substitutes.
- Bread Flour
- I used King Arthur Bread Flour at 12.7% protein for recipe testing this bread. A high-gluten content flour works best for this loaf, but you can use all-purpose flour too.
- Whole Wheat Flour
- Sourdough Starter
- Use active sourdough starter and not sourdough discard for this bread.
- Don’t have a sourdough starter? Learn How to Make a Sourdough Starter and make a stronger sourdough starter with my top sourdough starter tips and why I maintain a small sourdough starter.
- Salt
- I use less salt in this recipe (only 1.6%) to loosen the dough structure and to expedite fermentation.
- Water
- Cocoa powder
- You can use natural or Dutch-process high-quality cocoa powder in this recipe. Either will work, but Dutch-process will give you a darker loaf with a smoother and richer chocolate flavor.
- Brewed coffee
- Just before blooming your cocoa powder, brew some strong, hot coffee. You can also use espresso or decaf coffee.
- Granulated sugar
- The sugar helps accelerate fermentation and adds a subtle sweetness to the bread. Granulated is easy to mix in because of its small granules (caster is even finer and better!), but you can use brown sugar, coconut sugar, or even a bit of honey, agave, or maple syrup, too.
- Dark chocolate, roughly chopped
- I generally prefer baking with bittersweet or semisweet dark chocolate (60% or higher). You can chop your own chocolate chunks from chocolate bars, but I used this pre-chopped chocolate squares from Aldi that worked perfectly in the loaf! That way, you get large pieces of slightly melted chocolate in the bread.
- You can use chocolate chips as well. Milk chocolate will be sweeter and melt faster during proofing in a warm location and during baking, so I don’t recommend it for this loaf.
Variations
- Add a teaspoon of vanilla extract to bring out even more chocolate flavor.
- Rye flour goes particularly well with chocolate and coffee by adding more sourness. Add 20-30 grams of rye flour to the bread.
- You can add dried fruit such as dried cranberries, dried tart cherries, or raisins for some acidity and brightness in this loaf.
- If you like the orange and chocolate combination, you can add chopped candied orange slices or orange zest to your loaf.
- Add chopped and toasted nuts like walnuts, pecans, or hazelnuts for crunch.
⏰ Sample Baking Schedule
This is my typical baking schedule for most sourdough breads. This schedule works well for a weekend bake. However, many steps are flexible, depending on your own day-to-day schedule.
For example, you can make the levain the night before (use 10g of starter and 40g of flour and 40g of water). You can also proof the dough overnight in the refrigerator for up to a day to bake on your own time.
Steps | Time |
---|---|
1. Make the Sweet Levain | 9:00am |
2. Bloom Cocoa Powder and Autolyse | 1:00-2:00pm |
3. Add Levain & Rest | 2:00-2:30pm |
4. Add Salt & Mix | 2:30pm |
5. Bulk Fermentation (Includes folds) | 2:30-8:00pm (about 6-7 hours after adding the levain) |
6. Shape | 8:00pm |
7. Overnight Proof | 8:00pm-9:00am (or up to a day) |
8. Score and Bake | Next Day, 9:00am |
👨🍳 How to Make Chocolate Sourdough Bread
Follow this visual and detailed guide to help you make the best coffee and chocolate sourdough bread recipe.
1. Make the Sweet Levain
I like making a sweet levain for this recipe, which helps accelerates fermentation slightly and adds a touch of sweetness to offset the bitterness in the chocolate and coffee. It’s not much sugar, but since there’s a longer fermentation with this loaf, the sugar helps balance out some of the acidity (something I do for my Sourdough Maritozzi as well).
Mix 30 grams of sourdough starter, 30 grams of bread flour, 10 grams of sugar, and 30 grams of water in an empty jar.
Cover and set it in a warm location (between 75-80ºF) for about 4-5 hours until it’s bubbly and ripe. The levain should at least double in size during this time.
Note: Alternatively, skip this step and use 90 grams of an active sourdough starter in the recipe and add another 10 grams of sugar when mixing the loaf. To make a sourdough starter from scratch, follow my day-by-day Sourdough Starter recipe guide.
Learn more about the difference between a starter and levain.
2. Bloom the Cocoa Powder and Autolyse
About an hour before the levain is ready, combine the cocoa powder (can use natural or Dutch-process) and remaining granulated sugar in a small bowl.
Bloom the cocoa powder with freshly brewed hot coffee. Pour the hot coffee into the bowl of cocoa powder and sugar and mix until you have an intoxicating mocha mixture.
Mix the bread flour and whole wheat flour in a large mixing bowl and pour in the bloomed cocoa and coffee mixture (okay if still hot) and warm water.
Use your hands or a Danish dough whisk to mix the flours and liquids. It’s okay if some scraggly bits of flour remain, but you want most of it to be hydrated.
Cover the bowl and set it aside to autolyse for an hour. The autolyse will reduce mixing time later by kickstarting gluten development.
Note: For more information about autolyse, read my detailed sourdough Autolyse guide that details what autolyse is, when you can skip it, and more information.
3. Add the Sweet Levain and Rest
When the levain is bubbly and ripe, add all of it to the dough.
Use your hands to dimple the levain into the dough. Then, stretch and fold the dough onto itself for a few minutes until you thoroughly incorporate the levain into the dough.
You’ll do more mixing later when you add in the salt, but you want to make sure the levain is evenly distributed throughout the dough.
To stretch and fold:
- Use your hand as pincers to pull up a portion of the dough.
- Lift the dough to stretch it, then fold it down in the middle of the bowl.
- Rotate the bowl and repeat this motion.
Cover the bowl and rest it in a warm location for 30 minutes.
4. Add Salt & Mix
After 30 minutes, sprinkle the salt onto the dough.
At this point, you can add another 10 grams of water if you think the flour can handle it. The small amount of water (called bassinage) helps to dissolve the salt, increase the hydration, and develop the gluten a little more.
Dimple in the salt and begin mixing. Stretch and fold the dough for about 5 minutes until it’s smoother and mostly holds its shape.
Cover the bowl and rest for 30 minutes.
5. Bulk Fermentation and Folds:
After mixing in the salt, bulk fermentation will take about 6 hours at 78ºF. You’ll notice this dough is more sluggish because of the added cocoa powder and coffee.
If your dough and environment are colder, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.
Note: An instant-read thermometer like the Thermapen is a great tool to check your dough temperature throughout bulk fermentation.
Fold in Chocolate Chunks
30 minutes after adding the salt, fold in the dark chocolate chunks through the first set of stretch and folds.
I generally like to add inclusions closer to the beginning of fermentation for a couple of reasons:
- The inclusions are equally distributed in the dough with continued folds during bulk fermentation.
- Adding the inclusions later can affect the structure of the dough by tearing the gluten and popping any gases/the alveoli formed from fermentation.
For larger or less inclusions, such as these chocolate chunks or my Preserved Lemon & Rosemary Sourdough Bread, I stretch and fold them in. For smaller or more inclusions, such as my Sun-Dried Tomato Sourdough Bread with Capers, I will laminate them in.
To stretch and fold, use a wet hand to lift a portion of the dough, stretch it, and fold it down upon itself. Repeat three more times in the bowl for one set.
Between each set, sprinkle ¼ of the chocolate chunks on top of the dough.
Cover and rest the dough for 30 minutes.
Perform at least two more sets of stretch and folds, separated by 30-45 minutes each.
If the dough is still very slack or not holding its shape after the last fold, you may need to add a couple of more folds.
The dough rests for the remainder of time until shaping.
Bulk fermentation is complete with this dough doubles in size, feels full of air, is smoother, and there are some visible bubbles on top of and around the dough.
Don’t rush this dough as it will take longer to ferment.
6. Shape:
Lightly flour your surface and banneton (rice flour is helpful to prevent sticking) and use a bench scraper to shape the dough into a boule (round) or batard (oval). Lift the dough and place it seam-side up into the banneton.
Try to shape the bread so that there aren’t any visible chocolate chunks on the outside of the loaf. They will burn during baking. If you need to, remove any on top or sneak them inside of the loaf when shaping.
7. Overnight Proof:
Cover the banneton and place it in a cold refrigerator overnight and up to 48 hours.
The overnight proof, or retard, will give additional flavor to the dough and slow down fermentation so you can bake it on your own schedule.
8. Score & Bake:
Place an empty Dutch oven inside the oven and preheat it at 500ºF (260ºC) for an hour.
After an hour, remove the cold dough from the refrigerator and turn it out onto a small piece of parchment paper.
Then, score the dough using a sharp bread lame.
I usually score with one long slash for a batard (oval). For a boule (round), score the dough with a cross pattern in the center of the dough or another design.
To help increase the chances of a sourdough ear, the score should be about ¼”-½” deep at a slight angle. If interested, I often share scoring videos on my Instagram.
Carefully place the scored dough with parchment into the Dutch oven and immediately cover it with the lid.
Bake
I follow the same routine to bake most of my sourdough breads, such as My Everyday Sourdough Bread Recipe and adjust the final baking times slightly depending on how fast a loaf is browning.
Bake at 500ºF (260ºC) for 20 minutes.
Remove the lid, turn the oven down to 450ºF (232ºC), and bake with the lid off for about 13-15 minutes.
It’s normal if any chocolate chunks char slightly on the outside. I don’t mind these, but you can easily pick them off if you don’t like the taste.
Cool the loaf on a wire rack for at least an hour before slicing.
Finally, enjoy cutting into this mouthwatering sourdough chocolate bread!
I love serving this loaf with cream cheese, softened butter and flaky salt, or with raspberry jam.
How to Store
I like to store sourdough bread cut-side down once sliced. This helps the loaf retain moisture so it doesn’t dry out and become stale.
To slice, cut the bread in half, turn it cut-side down, and then slice it with a sharp, serrated bread knife.
Then, wrap the loaf in a tea towel and place it in a bread bag, bread box, or brown paper bag, where it will stay fresh for about three days. After a few days, you may need to reheat or toast slices.
Unsliced, the bread will last another day or two without staling or losing too much moisture.
Finally, you can freeze the bread by placing slices in a freezer-safe bag where it will keep for months. To thaw, reheat the frozen slices in a toaster oven, toaster, or oven.
❓Chocolate Coffee Sourdough Bread FAQs:
Can I use all-purpose flour?
You can use all-purpose flour instead of bread flour, but note that you may need to mix more or add a couple of extra folds to strengthen the dough.
Does caffeine get baked off in sourdough bread?
No. Caffeine does not bake off. If you’re sensitive to coffee, you can make this bread with decaf coffee or all water.
Is this recipe vegan?
It can be depending on the chocolate you use for the recipe. Use a plant-based dark chocolate.
Can I add chocolate chips to sourdough bread?
Yes! I prefer dark chocolate chips over milk chocolate so the bread isn’t too sweet and doesn’t melt as quickly.
How to serve chocolate sourdough bread?
Chocolate sourdough bread is great with many toppings! You can serve it with softened butter and flaky salt, peanut butter or other creamy nut butters, a drizzle of honey, fruit jams like raspberry jam or marmalade go really well with chocolate bread, serve it with cream cheese, or even make it into decadent chocolate sourdough French toast.
Can I use a chocolate starter for this recipe?
If you happen to have a chocolate sourdough starter, you can use that in this recipe. However, it’s not necessary and I just use an active sourdough starter that I sweeten slightly to make a sweet levain for this bread.
Is chocolate sourdough bread sweet and how to adjust sweetness?
This chocolate coffee sourdough bread isn’t very sweet or enriched like Sourdough Babka or Sourdough Brioche and is balanced with the bitterness of dark chocolate and coffee. You can adjust the sweetness of your bread by using less sugar and using dark chocolate.
Why is chocolate sourdough bread dense?
Cocoa powder tightens the gluten structure in bread, resulting in a denser loaf. It and the coffee also require longer proofing times, so it’s common to underproof chocolate sourdough. To hasten fermentation and open up the dough structure, use slightly less salt and extend bulk fermentation.
Chocolate Sourdough Bread with Coffee
Equipment
- 1 Cast Iron Dutch Oven, I use the Challenger Bread Pan linked here with fantastic results, but another cast iron dutch oven works well too
- 1 Dough Whisk, optional but helpful
- 1 Brød and Taylor Folding Proofer, optional but helpful
Ingredients
Sweet Levain
- 30 g Sourdough Starter
- 30 g Bread Flour
- 10 g Granulated Sugar
- 30 g Water
Chocolate Coffee Sourdough Bread
- 20 g Unsweetened Cocoa Powder, natural or Dutch-process
- 20 g Granulated Sugar
- 191 g Brewed Coffee, hot, or decaf coffee
- 300 g Bread Flour
- 100 g Whole Wheat Flour
- 123 g Warm Water
- Levain, see above, or 90g of active sourdough starter
- 7 g Sea Salt
- 100 g Dark Chocolate Chunks, or bittersweet or dark chocolate chips
Instructions
- Make the Sweet Levain:In a clean jar, mix the sourdough starter, bread flour, granulated sugar, and water for the sweet levain.Cover and set in a warm location (between 75-80ºF) for 4-5 hours until doubled and bubbly.Alternatively, skip making a sweet levain and use 90g of active sourdough starter below and add 10 more grams of sugar to the loaf.30 g Sourdough Starter, 30 g Bread Flour, 30 g Water, 10 g Granulated Sugar
- Bloom the Cocoa Powder and Autolyse:Mix the cocoa powder and sugar together in a small bowl. Pour freshly brewed hot coffee into the cocoa powder to bloom it and stir into a hot mocha mixture.About an hour before the levain is ready, mix together the bread flour, whole wheat flour, hot chocolate-coffee mixture, and warm water in a mixing bowl.Use a dough whisk or your hands to mix together the flour and water just until it comes together, cover, and rest for an hour.20 g Unsweetened Cocoa Powder, 20 g Granulated Sugar, 300 g Bread Flour, 100 g Whole Wheat Flour, 123 g Warm Water, 191 g Brewed Coffee
- Add Levain, Salt, and Mix:Add all of the levain into the bowl and dimple it into the dough. Then, stretch and fold the dough for a few minutes to incorporate.Cover and rest in a warm location for 30 minutes.Sprinkle the salt on top. Stretch and fold the dough for about 5 minutes until thoroughly mixed and the salt dissolves. While mixing, if the dough seems stiff and you think the dough can handle it, you can add another 10g of water.Cover and rest in a warm location for 30 minutes.Levain, 7 g Sea Salt
- Bulk Fermentation, Add Chocolate Chunks, & Folds:After 30 minutes, perform one set of stretch & folds, folding in the chocolate chunks in between each fold.Separated by 30-45 minutes or so, perform a couple more sets of stretch and folds on the dough during bulk fermentation. Rest for the remainder of time (about six hours total after mixing in the salt).At the end of bulk fermentation, the dough should be smooth, feel full of air, have visible bubbles, and wobble if shaken. The dough should almost double. This dough can be sluggish, so extend fermentation if needed.100 g Dark Chocolate Chunks
- Shape:Lightly flour the top of the dough and the counter. Gently loosen the dough from the sides of the mixing bowl and turn the dough out onto the counter.With the help of a bench scraper, shape the dough into a batard (oval) or boule (round). If there are any chocolate chunks on the surface, try to stick them back into the dough so they don't burn during baking.Lift it up and place it into a floured banneton.
- Cold Overnight Proof:Cover and place the banneton into a refrigerator to proof overnight and for up to two days.
- Bake:Place the empty Dutch oven with lid in the oven and preheat for an hour at 500°F (260ºC).Once preheated, remove the banneton from the refrigerator and turn the dough out onto a piece of parchment paper. Score the dough with a sharp bread lame about ¼-½" deep.Transfer the scored dough to the Dutch oven and cover it with the lid.Bake at 500°F (260ºC) for 20 minutes. Remove the lid, lower the oven temperature to 450ºF (232ºC) and bake for about 13-15 minutes with the lid off.Remove from the oven and cool on a wire rack for at least an hour before slicing.
Notes
- Try to keep the dough at a constant, warm temperature (between 75-80ºF) as much as possible throughout fermentation. I use the Brød and Taylor bread proofer to keep my dough at a constant 78ºF. If your dough and environment are cooler, bulk fermentation will take longer. Conversely, in warmer conditions, the dough will ferment faster.
- Read my guide for a detailed walkthrough with photos and videos for shaping, scoring, and baking this bread.
This recipe is amazing!! And OOOOOOOH it tastes soooooo good!!! You need to make this!!!
What hydration % would this be? Do you include the coffee in the percentage?
I include all of the baker’s percentages in the chart above in the guide!
Hi brandon! Just a quick question. I don’t want it to have coffee since i’m planning to feed a toddler with this bread. So instead i will use it with water in addition to the 123 g of warm water, right? Or should i reduce the water too? Then should i also reduce the bulk fermentation? Since i am not going to use coffee as you mentioned it needs longer proof than without any caffeine. Thanks so much! Btw i tried your cinnamon raisin and ladyfinger recipes and they’re super delicious!
Hi there! Yes, just use all warm water instead of the coffee. It’ll likely ferment a little faster, but it really depends on temperature of your dough and environment while it’s proofing. Happy to hear those two recipes went well for you!
Also, i tried doing sourdough bread for quite some time but i found it’s really sticky and it won’t really form. When baked, it turned flat. Should i reduce the hydration? Or the bulk fermentation? Im living at 30-31C and it’s humid here. Also my electric oven is max at 230 C only, do you have any idea how long should i bake it? Thanks so much! I tried baking your hamburger buns aside from raising and ladyfinger, and they’re really fantastic! Idk why sourdough bread didn’t work so well at this time.
It sounds like it may be overproofing some or you may need to reduce the hydration a bit. 30ºC is a little on the warm side (and humidity can affect it too), so you will want to reduce proofing times compared to my recipes (I proof at 78ºF or 25ºC). Every oven is a little different, but 230ºC should be okay. I would try 20 minutes with the lid on and 20 mins with the lid off. Check at 15 mins after removing the lid though to make sure it’s not getting too burnt. Can always reduce or extend times as needed.
Thanks so much for the help! I’ll try experimenting it. Yep i guess i overproofed it.
instead of sour dough starter, can I use active dry yeast that has proofed?
You could use active dry yeast or instant yeast to make the loaf instead of starter. If subbing, you’ll want to add 50/50 flour and water back into the recipe in place the starter.
Made this over the weekend and wow!! The bread is so soft and the chocolate flavor is really rich! I followed the recipe except I used instant coffee, omitted the extra sugar for the sweet levain, and used chopped walnuts as I didn’t have any chocolate. Giving half to a friend and already have another dough proving all for me!
Very glad you enjoyed it! Great substitutions too.