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
Scale
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
