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☕️ Coffee & Honey Marbled Sourdough

Two small loaves | Naturally leavened

This recipe makes two beautifully marbled sourdough loaves — one dough enriched with strong coffee and black treacle, the other gently sweetened with honey.
The result is a soft crumb, deep aroma, and a truly comforting flavour.
I was absolutely happy with the result — and it tastes just wonderful. 🤍

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🥖 Ingredients

Coffee Dough
• 260 g strong white flour (14% protein)
• 60 g wholemeal flour (13% protein)
• 230 g very strong natural coffee
• 21 g black treacle
• 70 g sourdough starter (100% hydration)
• 7 g salt
• 15 g water (to add with salt)

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White Honey Dough
• 240 g strong white flour (14% protein)
• 30 g semolina
• 30 g wholemeal flour (13% protein)
• 230 g water
• 21 g honey
• 70 g sourdough starter (100% hydration)
• 7 g salt
• 15 g water (to add with salt)

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🥣 Method

Coffee Dough
1. Mix the warm coffee with black treacle until fully dissolved.
2. Add the sourdough starter and whisk well.
3. Add the flour and mix until combined.
4. Cover and leave for 30 minutes (autolyse).

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White Dough
1. Mix the warm water with honey.
2. Add the sourdough starter and whisk well.
3. Add the flour, mix until combined.
4. Cover and leave for 30 minutes (autolyse).

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Bulk Fermentation (both doughs – same process)

• Knead each dough until gluten starts to develop.
• Add salt + 15 g water, then knead again until smooth and elastic.

Rest & folds:
• Rest 20 minutes → Stretch & Fold
• Rest 20 minutes → Stretch & Fold
• Rest 20 minutes → Coil Fold

After another 20 minutes, gently stretch both doughs and layer them together on the work surface (similar to lamination, but without stretching too thin) to create a natural marbled pattern.

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Fermentation
• Total bulk fermentation from this point: about 4.5 hours
• Kitchen temperature: 22°C
• Dough rise: 50–60%

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Shaping & Cold Proof
• Shape the loaf and let it rest 20 minutes.
• Transfer to the fridge for 6–18 hours.

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🔥 Baking
• Preheat the oven to 240°C with the Dutch oven inside.
• Carefully transfer the chilled dough into the hot Dutch oven.
• Bake at 240°C for 20 minutes with the lid on.
• Remove the lid, reduce the temperature to 220°C, and bake for a further 20 minutes until deeply golden.

🤎 Final Thoughts

The crust is beautifully caramelised, the crumb soft and aromatic, and the flavour deep yet balanced.
A truly comforting loaf — perfect with butter, cheese, or simply on its own.

Thank you for baking with me ✨

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🏷️ Hashtags

#sourdoughbread #coffeebread #marbledbread #naturalleavened
#homebaking #comfortfood #artisanbread #crumbandcrust