Karan Gokani's breakfast coffee sourdough
The Moccamaster team is not only a fan of filter coffee, but also good recipes to go with it. This blogpost is in collaboration with the London based chef and author of the bestselling cookbook ‘Hoppers: The Cookbook’: Karan Gokani.
Karan created the ultimate breakfast loaf with Moccamaster - a delicious coffee, chocolate and walnut sourdough bread. 'It’s got all the things I crave when I wake up in the morning. Imagine your slice of buttered sourdough, meeting your morning cup of coffee and a pain au chocolat, with the goodness of walnuts of course!’ says Karan. Want to create this delicious sourdough and start your day just like Karan? Then follow the recipe below, and of course don’t forget to brew a cup of coffee with your favourite Moccamaster!
Let’s create KG's breakfast coffee sourdough:
Ingredients:
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350g Strong Bread Flour
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250 ml strong black coffee (double the amount of coffee when you brew with your Moccamaster for an extra strong jug of coffee)
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80g healthy active fed sourdough starter (I feed it 6-8 hours before I'm ready to mix)
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50g chocolate chunks (optional)
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50g walnuts (optional - or any other nuts)
Get started:
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Mix starter, flour and coffee till just mixed with no dry spots and cover and rest for 1 hour.
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After an hour, add salt and mix well. Slap and fold on counter till smooth. About 5 minutes.
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Rest 45 minutes and then stretch and fold in the bowl.
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Rest 45 minutes and stretch and fold again in the bowl.
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Rest 45 minutes and spread the dough out on a clean counter and sprinkle over 50g each of toasted walnuts and dark chocolate chunks. Fold over and shape into a ball.
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Now rest for 2 hours and then turn onto a counter and lightly roll it into a ball. This is the pre-shape.
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Rest for 20 minutes and shape the dough into a ball and place in a floured bowl covered with cling film or a clean dry cloth for 18-24 hours.
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When ready to bake, preheat a large cast iron pan with a lid in the oven at max temp for 45 minutes.
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Then turn the dough onto parchment paper dusted with flour. Top with a little more flour, cut with a blade at a 45 angle and bake in the cast iron pot with the lid on for 20 minutes at max temperature.
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Lift the lid and continue baking for 15-20 minutes until your crust is golden and sounds hollow when tapped at the bottom. Optional: You can bake it for a few minutes longer if you like it really crusty.
And there you go! A delicious homemade coffee sourdough bread to start your day just like Karan – and the whole Moccamaster team after this collab ;-). Want to see the recipe step by step in a video? Make sure to watch the Reels on Instagram!
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When you try out this recipe yourself, make sure to tag on Instagram @karancooks and @moccamaster_eu so we can see the result of your bread. Enjoy baking and your breakfast!
