If you have a soft spot for artisan breads with a gentle twist of sweetness, the Sourdough White Chocolate and Raspberry Bread Recipe is going to become your new favorite. Imagine biting into a crusty loaf bursting with the luscious tartness of raspberries and the creamy melt of white chocolate, all carried by the tangy depth of well-fermented sourdough. This bread isn’t just a treat for your taste buds—it’s an experience that fills your kitchen with irresistible aromas and transforms a simple morning or afternoon snack into something truly special.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role in bringing balance, flavor, and texture to your bread. From the lively sourdough starter that gives the loaf its signature tang, to the fresh raspberries and creamy white chocolate that lend sweetness and character, these essentials are straightforward but magical together.
- 1 cup (240g) active sourdough starter: This natural leavening agent provides the complex flavor and airy crumb that define artisan sourdough.
- 3 ½ cups (420g) bread flour: The sturdy backbone of the bread, it ensures a chewy yet tender texture.
- 1 ¼ cups (300ml) warm water: Hydrates the dough for ideal fermentation and gluten development.
- 1 ½ teaspoons salt: Enhances flavor and tightens the gluten network for structure.
- ¾ cup fresh or frozen raspberries: Freshness or frozen, they add bright, juicy pops that contrast perfectly with the bread’s earthiness.
- ¾ cup white chocolate chips or chunks: The sweet, creamy swirls that melt gently during baking, enriching every bite.
- Extra flour for dusting: Necessary to prevent sticking during shaping and proofing.
How to Make Sourdough White Chocolate and Raspberry Bread Recipe
Step 1: Mixing and Autolyse
Begin by combining your active sourdough starter and warm water in a large mixing bowl. Stir until the starter dissolves and the mixture looks smooth. Then, add the bread flour and mix gently to form a shaggy dough. This initial blending starts gluten development and hydration. Let the dough rest for 30 minutes for autolyse, which softens the flour and improves dough extensibility, making your bread lighter and more airy.
Step 2: Adding Salt and Kneading
Once your autolyse period ends, sprinkle your salt over the dough and gently knead it in until it’s thoroughly incorporated. Salt is essential not just for flavor but also for strengthening the gluten network, which helps your bread rise beautifully and develop that classic chewy texture.
Step 3: Stretch and Folds
Over the next 2 to 3 hours, perform 3 to 4 sets of stretch and folds every 30 minutes. This technique gives your dough elasticity and strength without heavy kneading. It’s a satisfying process to watch—the dough transforms from loose and shaggy to smooth and structured, ready for its delicious fillings.
Step 4: Folding in the Raspberries and White Chocolate
After the final stretch and fold, it’s time to gently fold in your raspberries and white chocolate chunks. Be delicate here to avoid bursting the berries and melting the chocolate prematurely. This step ensures those lovely pockets of sweetness are evenly distributed throughout the loaf, making each slice a delightful surprise.
Step 5: Shaping and Proofing Overnight
Shape your dough into a round and place it seam-side up into a well-floured proofing basket or bowl lined with a floured towel. Cover it and pop it in the refrigerator overnight for 8 to 12 hours. This cold fermentation deepens the flavor and improves crumb texture, so patience here rewards you with incredible taste.
Step 6: Baking
The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside—it helps create steam for a perfect crust. Transfer your dough carefully onto a parchment paper square, score the top with a sharp blade to control expansion, then place it inside the hot Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake another 20 to 25 minutes until the crust turns a stunning golden brown. Let your bread cool completely before slicing to let the crumb set just right.
How to Serve Sourdough White Chocolate and Raspberry Bread Recipe
Garnishes
This loaf shines on its own but you can take it up a notch by adding a light drizzle of honey or a dusting of powdered sugar. A smear of whipped cream cheese complements the white chocolate perfectly, adding tang and creaminess that balances sweetness and tartness beautifully.
Side Dishes
Serve your sourdough slices alongside fresh berries, a bowl of your favorite yogurt, or a small cup of herbal tea for an inviting breakfast or snack. Nut butters or mascarpone spread also pair wonderfully with this fruity, subtly decadent bread.
Creative Ways to Present
For a show-stopping brunch or dessert, serve the bread warm with a scoop of vanilla ice cream or layered with raspberry jam. You can also transform slices into French toast, letting the white chocolate melt luxuriously, creating a fruity, rich breakfast treat that feels indulgent yet homemade.
Make Ahead and Storage
Storing Leftovers
Keep your leftover loaf wrapped tightly in a clean kitchen towel or bread bag at room temperature. It will stay fresh and moist for up to 2 days. Avoid refrigeration, as it can dry the bread out and dull the flavors.
Freezing
If you want to enjoy your Sourdough White Chocolate and Raspberry Bread Recipe later, slice it first and freeze in an airtight container or sealed bag. This way you can grab a slice at a time and toast it for fresh-from-the-oven feel any day of the week.
Reheating
Reheat slices in a toaster or toaster oven for a few minutes until warm and slightly crisp on the edges. This revives the white chocolate and brightens the raspberry bursts, making every bite taste just-baked.
FAQs
Can I use frozen raspberries directly from the freezer?
Yes! Using frozen raspberries straight from the freezer helps keep the dough from becoming too wet, which can happen with fresh berries. Just fold them in gently to avoid breaking them apart prematurely.
Do I need a Dutch oven to bake this bread?
While a Dutch oven helps create the steam needed for a crisp crust, you can bake the bread on a baking stone or tray with a pan of water placed in the oven to generate steam. Just adjust your timing and watch the crust closely.
How active should my sourdough starter be?
Use a bubbly, well-fed starter that has doubled in size within 4 to 6 hours after feeding. This ensures your bread has the right lift and tang characteristic of a perfect sourdough loaf.
Can I substitute the white chocolate for another type?
White chocolate brings a creamy sweetness that complements raspberry beautifully, but you can experiment with milk or dark chocolate. Just keep in mind they might alter the overall balance of flavor.
What if my dough seems too sticky to handle?
Sticky dough is normal with high hydration sourdoughs. Use well-floured hands and work on a floured surface when shaping. Resist adding too much extra flour, as it can make the bread dense.
Final Thoughts
Making the Sourdough White Chocolate and Raspberry Bread Recipe is like crafting a little piece of joy that’s both rustic and indulgent. Its sweet-tart bursts and creamy pockets wrapped in a tangy, chewy crumb will quickly win anyone over. Trust me, once you try baking this loaf at home, it will become a beloved staple to brighten breakfasts and snacks alike. So don’t hesitate; dive in and enjoy the rewarding process and remarkable flavors!
Print
Sourdough White Chocolate and Raspberry Bread Recipe
- Total Time: 13 hours
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
This Sourdough White Chocolate and Raspberry Bread combines the tangy depth of sourdough with the sweetness of fresh raspberries and creamy white chocolate. Perfect as a breakfast treat or a sweet snack, this artisan-style loaf undergoes a cold fermentation for optimal flavor and texture, then is baked to a golden crust in a Dutch oven.
Ingredients
Main Dough Ingredients
- 1 cup (240g) active sourdough starter
- 3 ½ cups (420g) bread flour
- 1 ¼ cups (300ml) warm water
- 1 ½ teaspoons salt
Mix-ins
- ¾ cup fresh or frozen raspberries
- ¾ cup white chocolate chips or chunks
Additional
- Extra flour for dusting
Instructions
- Prepare the Dough: In a large mixing bowl, combine the sourdough starter and warm water, stirring until the starter dissolves. Add the bread flour and mix until a shaggy dough forms. Allow the dough to rest for 30 minutes to autolyse.
- Add Salt and Knead: Add the salt to the dough and gently knead until fully incorporated, ensuring even distribution of the salt throughout the dough.
- Perform Stretch and Folds: Over 2 to 3 hours, perform 3 to 4 sets of stretch and folds every 30 minutes. This strengthens the gluten and improves dough structure.
- Incorporate Raspberries and White Chocolate: After the last stretch and fold, gently fold in the raspberries and white chocolate chunks, taking care not to overwork the dough to preserve the berries intact.
- Shape and Proof: Shape the dough into a round loaf and place it seam-side up in a well-floured proofing basket or bowl lined with a floured towel. Cover and refrigerate overnight (8 to 12 hours) to ferment slowly and develop flavor.
- Preheat Oven and Dutch Oven: The next day, preheat your oven to 450°F (230°C) with a Dutch oven inside to ensure it is very hot for baking.
- Score and Bake: Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp blade to allow expansion. Place the dough with parchment paper into the hot Dutch oven, cover, and bake for 25 minutes.
- Finish Baking: Remove the lid and bake for an additional 20 to 25 minutes until the crust is golden brown and crisp.
- Cool and Serve: Allow the bread to cool completely on a wire rack before slicing to ensure the texture sets properly.
Notes
- Frozen raspberries can be used directly from the freezer to reduce moisture absorption into the dough.
- For added sweetness, drizzle the bread with a simple glaze or serve with whipped cream cheese.
- This loaf makes a decadent breakfast treat or a fruity sweet snack, perfect for artisan bread enthusiasts.
- Prep Time: 30 minutes (active) + 8–12 hours (fermentation)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
