Why You’ll Love Chai Latte Sourdough Recipe

I love this recipe because it turns a classic sourdough loaf into something cozy and unique. I like how the chai latte adds richness without sweetness, and how the long fermentation develops complex flavor. I also enjoy that it works equally well as a breakfast bread or an afternoon treat with tea.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

340 g chai latte cooled
100 g sourdough starter active
1 teaspoon cinnamon ground
½ teaspoon cardamom ground
½ teaspoon ginger ground
¼ teaspoon cloves gound
¼ teaspoon all spice ground
¼ teaspoon nutmeg ground
450 g bread flour unbleached
10 g coarse sea salt coarse
1 tablespoon dutch process cocoa powder

Directions

I begin by whisking the cooled chai latte and active sourdough starter together in a large bowl until mostly combined. In a separate small bowl, I mix the cinnamon, cardamom, ginger, cloves, all spice, and nutmeg until evenly blended.

I add the bread flour to a medium bowl, then stir in about half to two-thirds of the spice blend along with the salt. I reserve the remaining spice mix for later. I combine the flour mixture with the chai latte mixture and mix until a shaggy dough forms, then knead gently by hand until all dry bits are incorporated. I cover the bowl and let it rest for 45 to 60 minutes.

For stretch and folds, I uncover the dough and, with damp hands, gently stretch and fold the dough over itself, rotating the bowl between folds. I complete four folds per set, then cover and rest the dough for 60 minutes. I repeat this process three times over three hours.

After the final stretch and fold, I cover the bowl and allow the dough to bulk ferment for about 3 hours in a warm spot. Once the dough has risen, looks smooth, and shows bubbles, I move on to shaping.

I mix the reserved spice blend with the cocoa powder in a small bowl. I turn the dough out onto a work surface and gently stretch it into a large rectangle. I sprinkle the cocoa-spice mixture evenly over the surface, leaving space around the edges. I fold and roll the dough into a batard or boule, then dust it with rice flour and place it seam-side up in a banneton.

I let the dough proof for 2 hours in a warm place, then cover and refrigerate it to cold retard for up to 3 days. When ready to bake, I preheat the oven to 450°F with my dutch oven inside. I invert the dough onto parchment, score it, and carefully transfer it into the hot dutch oven.

I bake the loaf covered for 30 minutes, then uncovered for 10 to 15 minutes until the crust is deeply browned and the internal temperature reaches 205–210°F. I cool the bread completely on a wire rack before slicing.

Servings and Timing

I slice this loaf into about 10 servings. The prep time is around 15 minutes, the bake time is about 45 minutes, and the fermentation takes roughly 18 hours, bringing the total time close to 19 hours.

Variations

I sometimes add a touch of maple syrup to the dough if I want a slightly sweeter loaf. I also enjoy swapping the cocoa powder for finely chopped dark chocolate for a more pronounced chocolate ribbon. For a stronger spice profile, I increase the reserved spice mixture during shaping.

Storage/Reheating

I store this sourdough wrapped in a clean kitchen towel or in a bread box at room temperature for up to 2 days. For longer storage, I slice and freeze it. When reheating, I toast slices lightly to revive the aroma and texture.

FAQs

What does chai latte sourdough taste like?

I find it warm and aromatic, with gentle spice and a subtle cocoa bitterness.

Can I use store-bought chai latte?

I use any chai latte I enjoy drinking, as long as it’s cooled before mixing.

Do I need a dutch oven?

I get the best oven spring with a dutch oven, but any covered baking vessel works.

Is this bread sweet?

I don’t consider it sweet; the spices and cocoa are more aromatic than sugary.

Can I bake it the same day?

I can bake it after the initial proof, but I prefer the flavor after cold fermentation.

Why is my dough dense?

I usually check fermentation time and temperature, since under-proofing can cause density.

Can I make this into rolls?

I can divide the dough after bulk fermentation and shape individual rolls.

What flour works best?

I prefer unbleached bread flour for structure and chew.

How do I know it’s fully baked?

I check that the internal temperature reaches at least 205°F.

Can I reduce the spices?

I can easily adjust the spice blend to suit my taste.

Conclusion

This chai latte sourdough is one of my favorite loaves when I want something cozy, flavorful, and a little special. I love the balance of spice, cocoa, and tangy sourdough, and I find it incredibly rewarding to bake and share.