Recipe for sourdough bread with coffee

March 26, 2021 2 min read

Recette de miche de pain au levain et au café - Café Barista

There's nothing like fresh bread in the morning to accompany your cappuccino or your latte breakfast! In fact, Alex has developed a great passion for bread over the last few months. He's tried several recipes, but his favorite by far is the pizza dough recipe from his friend Mirko D'Agata, head pizza maker at PizzériasNo 900 and MorsoPizzéria, which he has adapted to make the best sourdough loaf and espresso!

Once the bread is out of the oven, we recommend you wait a few minutes and slice it to accompany your coffee. It's delicious spread with our Favuzzi nut and chocolate spreads orStefano's hazelnut-cocoa spread!

The recipe makes 1 large loaf of bread



  • 500 grams all-purpose flour
  • 2 grams dried yeast, or 4 grams fresh yeast, or 80g sourdough
  • 310 grams water (260g + 50g)
  • 40g cooled espresso
  • 10 grams salt
  • 10-12g olive oil

recette-dejeune-pain-miche-levain-cafe-caramel (1)


  1. Mix flour and yeast (or sourdough) in a bowl.
  2. Mix 40g of cooled espresso with 260g of water in another bowl.
  3. Pour the water and espresso mixture over the flour, and mix with a wooden spoon or spatula. Continue working the dough with your hands to blend the flour and caffeinated water. Cover with cling film and leave to rest for 30-45 minutes.
  4. Mix 50g water with 10g salt. Stir well to dissolve salt in water. Add the salt water gradually, just a little at a time, to the dough. With each addition, mix well and work the dough into the bowl.
  5. After adding the salt water and mixing well, gradually add the olive oil while continuing to mix. Remove from the bowl and continue working the dough with your hands, on a clean surface, to work in the gluten, until the dough becomes smooth and no longer sticks to the work surface or your hands.
  6. Return to a bowl and cover with cling film. Refrigerate for 24 hours.
  7. Remove the bowl from the fridge and let the dough rest, covered with plastic wrap, for 4 to 5 hours at room temperature. During this time, gently fold the dough over 3-4 times.
  8. After 5 hours at room temperature, preheat the oven to 475°F. Place a large, empty casserole dish in the oven while it is preheating.
  9. Fold the dough over one last time, shape the loaf and place on parchment paper. Leave the dough to rest on the parchment for a final 30 minutes, while the oven preheats.
  10. When the oven is hot, scarify the dough with a knife, making one blade stroke in one direction and three smaller ones that will cross the first scarification. Scarifying the dough will help control the expansion of your bread during baking.
  11. Place the parchment paper and dough in the hot casserole dish. Place in the oven, making sure to close the lid. Cook for 30 minutes with the lid on.
  12. Once the 30 minutes have elapsed, lower the oven temperature to 450°F and remove the lid to continue baking for a further 10 minutes.
  13. The bread is now ready to eat!

Don't forget to store your bread properly to prevent it from drying out.


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mélanges café espresso filtres barista

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