Greetings Seraphine! I made this bread this morning. I chose to make 740g loaves instead of using a Dutch Oven. It turned out dark with a lovely crust and a moist, springy crumb. I have given a loaf to my sister to give me feedback. My wife and mom both say the bread is tasty. Thanks for this opportunity!!

Your channel is one of only two favorite bread channels of mine. I love it that you tell not just the "how to" of things, but include a thorough portion of the "why". Since I've viewed dozens of bread channels, yours and Chain Baker's presentations are in a class by themselves. Will be making this coffee bread very soon. Have you tried fresh rather than used coffee grounds in your trials?

@NovitaListyani

Ай бұрын

Hmm, I haven't actually, but I reckon the taste might be a little too strong, it'd probably be a lot more bitter if the grounds haven't been used at all. Additionally, being an avid coffee drinker, I use up my fresh coffee grounds very quickly :)

Greetings again from Arizona, USA! I finally got around to making this bread - good way to use up some of the espresso pucks I generate every day. I didn't have cranberries, so I used raisins. The bread is very flavorful, I love the dark notes from the cocoa. And you're right, it makes wonderful toast with butter. You've created a great recipe, Thanks!

Thank you I'll try it at the bakery. It looks crispy outside and melting inside! I look forward to taste ❤

@NovitaListyani

29 күн бұрын

It's definitely worth the bake, happy baking!

Hello Seraphine. This is such an amazing video. YOu come up with wonderful videos every time.

@NovitaListyani

Ай бұрын

Thanks!

Awesome video

For some reason I thought the Tangzhong would make the crust softer instead of crusty, but here you are proving me wrong

@NovitaListyani

Ай бұрын

Actually the tangzhong doesn't make the crust crispier, it is more due to the steam and high temperatures that make it crusty. Thanks for the comment :)

I have to try it, because it locks delicious, unf*ckingbelievable delicious. Is always nice to try some new ideas, thanks ladies.🤟

I love coffee. Thank you Laoshi. Yes! An eggless recipe. Vegan Cake; castella, sponge, or anything vegan please.❤❤❤

I made some experiments with my bread machine. With bread machine yeast, if I use more than half a teaspoon (for example one teaspoon) the bread won't rise. (the bread had about 5 cups of flour). My recipe usually has 3 tbsp of natto blended in the hot water. Perhaps your method with a starter dough has isn't as hindered by the remaining caffeine. For added nutrition I have about 1/8 of a cup of homemade bone broth in the water I use to make the bread.

Do you know anything about cafestol in coffee ground bread?

Thank you so much for sharing this awesome recipe and for explaining it so well! I'm looking forward to trying it. Would it be possible to use spent Turkish coffee grounds in the recipe instead of the coarsely ground French press coffee that you used? I'm wondering if it would alter the bread in any way since Turkish coffee grounds are finely ground, similar to flour.

@NovitaListyani

Ай бұрын

Actually it's better if the coffee ground is as fine as it can get, so that it doesn't taste gritty in the bread. Additionally, the coffee grounds we used in the video weren't made for the French press, they're quite fine, it's just that they clumped up a little bit :)

@vyacheslavbernard6861

Ай бұрын

@@NovitaListyani Thank you for your response. I'm now fully prepared to make this incredible bread! I recently discovered your excellent channel and have already watched many of your videos, with a particular focus on preferments and bread-making techniques. Definitely one of the most amazing and detailed baking channels on KZread. Keep up the fantastic work!

Hello Seraphine! Do you have any thoughts on the technique of "Bassinage" when creating a sourdough loaf?

can freshly ground coffee be used in this recipe? This is such an eye opening way to bake a coffee bread.

@NovitaListyani

28 күн бұрын

With freshly ground coffee, the taste might be a little too strong, it'd probably be a lot more bitter.

Both 🔥

This seems a frugal ,tasty survival skill. You surprised me on this adventure. All coffee drinkers are faced with what could be done with this expensive waste material besides mixing it with the onion scraps in the trash bin. (a classically unmistakable stink if ever there was one) .The house plants can only handle so much. I was tending towards turning the grounds into charcoal, or mixing the stuff with resin to make a board. Your idea is better. We can eat it with the gumbo! That’s a lot less trouble. Not that it can’t be harmlessly disposed of. I find it difficult to discard any part of something so expensive. I’m embarrassed to tell you how much dried sourdough starter I have accumulated. My first impression was that this was to baking as is swinging from the chandelier at Ma-A-Lago while shooting at the wine bottles with your sixgun. Kinda’ edgy. Have you added un brewed coffee yet Miss “Wild Thang”? Might be nice in moderation. I’m trying it.👍 Thanks for your efforts.

@NovitaListyani

Ай бұрын

I haven't actually tried adding un-brewed coffee grounds, mainly because I go through coffee very quickly and because I think it'd probably make the bread taste too bitter. It'd probably be a good idea to lower the amount of grounds used if they were fresh. Happy baking!

Very interesting. This is as if you could read my mind. I just recently think I want me some choco bread and here we are, mocha bread, even better than choco bread! I'm thinking I'd like some molasse smell rather than honey in combination with cocoa & coffee, if I want to sub brown sugar for honey, same proportion should be about it? 6.67% sugar sounds about right for usual enriched bread, or would you suggest otherwise?

@NovitaListyani

Ай бұрын

Molasses would certainly be an interesting addition, but you might need to add a little bit more because molasses are not as sweet as table sugar, and table sugar isn't as sweet as honey. You might also need to adjust the water content a little bit.

@ws.hicks0214

29 күн бұрын

@@NovitaListyani Made it and It's pretty amazing. I think I ate a few too many slices now. More importantly, seems like the spent ground still have caffeine in it. I can feel the effect right now.😵‍💫

This bread is interesting. Thanh you for posting. Can I add nut to it?

@NovitaListyani

Ай бұрын

Yup, feel free to add them during lamination!

Nice one, I want to try it - but I can't find the amount of flour in the dough. Maybe you can tell me? Thank you very much!

@NovitaListyani

Ай бұрын

Thank you for your comment! The ingredients are listed at 2:34, and I've also just added them to the description box.

@kirstend.3533

Ай бұрын

​@@NovitaListyani Thank you very much! I've looked at it several times, but somehow always overlooked this part - embarrassing!

@NovitaListyani

Ай бұрын

No worries! Happens to the best of us ;)

holy shit lets go

What !!!!!! 😂