Why You’ll Love This Recipe

• Rich, complex flavor with subtle coffee notes
• Crispy artisan crust and chewy interior
• Naturally leavened with sourdough starter
• Perfect for sandwiches, toast, and cheese boards
• Great way to experiment with sourdough
• Beautiful rustic appearance
• Freezes well for later

Prep Time

• Prep Time: 30 minutes
• Stretch and Fold Time: 2 hours
• Bulk Fermentation: 4–6 hours
• Cold Proof: 12–16 hours
• Bake Time: 45–50 minutes
• Total Time: About 20–24 hours

Yield: 1 large artisan loaf

Ingredients

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 340g cold brew coffee, cooled to room temperature
• 10g fine sea salt
• 15g honey or maple syrup (optional, for a touch of sweetness)
• Rice flour or bread flour, for dusting

Equipment Needed

• Large mixing bowl
• Digital kitchen scale
• Dough scraper
• Banneton proofing basket or bowl lined with a floured towel
• Dutch oven with lid
• Bread lame or sharp razor blade
• Cooling rack

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter and the cooled cold brew coffee. Stir until the starter is mostly dissolved.

Add the bread flour and mix until no dry flour remains. Cover the bowl and let the dough rest for 30 minutes (autolyse).

Sprinkle the salt over the dough and add the honey or maple syrup if using. Mix thoroughly until fully incorporated.

Step 2: Stretch and Fold

Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.

Lift one side of the dough, stretch it gently upward, and fold it over itself. Rotate the bowl and repeat on all four sides.

The dough will become smoother, stronger, and easier to handle after each fold.

Step 3: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50–75%.

The exact timing will depend on the strength of your starter and the temperature of your kitchen.

Step 4: Shape the Dough

Turn the dough onto a lightly floured work surface.

Shape it into a tight round or oval loaf, creating surface tension by gently pulling the dough toward you.

Place the shaped dough seam-side up into a well-floured banneton or towel-lined bowl.

Step 5: Cold Proof

Cover the dough and refrigerate for 12–16 hours.

This overnight proof develops a more complex flavor and makes scoring easier.

Step 6: Preheat the Oven

Place a Dutch oven with its lid inside the oven and preheat to 475°F (245°C) for at least 45 minutes.

A thoroughly heated Dutch oven creates steam, resulting in a beautifully crisp crust.

Step 7: Score and Bake

Carefully turn the dough onto parchment paper or a bread sling.

Dust off any excess flour and score the top with a sharp lame or razor blade.

Transfer the dough to the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional 20–25 minutes, or until the crust is a deep golden brown and the internal temperature reaches 208–210°F (98–99°C).

Step 8: Cool

Transfer the bread to a cooling rack and allow it to cool for at least 2 hours before slicing.

Cooling completely allows the crumb to finish setting and prevents a gummy texture.

Tips for the Best Cold Brew Sourdough Bread

• Use a smooth, low-acidity cold brew rather than hot brewed coffee for a milder flavor.
• Ensure the coffee is completely cooled before mixing it into the dough.
• Feed your sourdough starter 4–8 hours before baking so it is at peak activity.
• Weigh ingredients with a digital scale for the most consistent results.
• Resist slicing the loaf while it’s still warm to preserve the crumb structure.
• Bake until deeply browned for maximum flavor and a crisp crust.

Variations

Chocolate Cold Brew Sourdough

Add ½ cup dark chocolate chunks during the final stretch-and-fold.

Cinnamon Coffee Sourdough

Mix 1 teaspoon ground cinnamon into the flour before combining the ingredients.

Walnut Coffee Bread

Fold in 1 cup toasted chopped walnuts for added crunch and nutty flavor.

Espresso Sourdough

Replace a portion of the cold brew with a shot of cooled espresso for a bolder coffee flavor.

Mocha Sourdough

Add cocoa powder and chocolate chips for a rich, dessert-inspired artisan loaf.

Raisin Coffee Bread

Incorporate dried raisins or chopped dates for a lightly sweet breakfast bread.

Make-Ahead Instructions

The dough can remain in the refrigerator for up to 24 hours before baking, allowing for even more developed flavor.

You can also bake the loaf completely, cool it, and freeze it for future use.

Storage

Store the cooled bread in a paper bag, bread box, or airtight container at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or toast them directly from frozen.

What to Serve with Cold Brew Sourdough Bread

This artisan loaf pairs wonderfully with:

• Salted butter
• Cream cheese
• Honey or fruit preserves
• Peanut butter or almond butter
• Sharp cheddar cheese
• Brie or Camembert
• Smoked turkey sandwiches
• Roasted vegetable sandwiches
• Tomato soup
• Beef stew
• Charcuterie boards

Final Thoughts

Cold Brew Sourdough Bread is a creative twist on traditional artisan bread that brings together the bold character of coffee and the tangy complexity of natural sourdough fermentation. With its crisp crust, chewy crumb, and subtle roasted flavor, this unique loaf is equally at home on the breakfast table, as part of a gourmet sandwich, or alongside your favorite soups and cheeses. It’s an exciting recipe for adventurous bakers looking to elevate their sourdough with a delicious new flavor profile.