Indulge in the delightful combination of tangy sourdough, sweet white chocolate, and juicy raspberries with this irresistible bread recipe. Perfect for breakfast, dessert, or as an afternoon treat, this loaf is a beautiful balance of sweet and tangy flavors with a soft, airy crumb and golden crust.
Why You’ll Love This Recipe
- Unique Flavor Pairing: The tanginess of sourdough pairs perfectly with the sweetness of white chocolate and the tartness of raspberries.
- Artisan Quality at Home: Achieve bakery-style bread with this simple, step-by-step method.
- Naturally Leavened: Uses an active sourdough starter for that signature flavor and texture.
- Flexible Timing: Overnight fermentation fits easily into your schedule.
- Versatile Use: Enjoy it plain, toasted with butter, or as a base for sweet spreads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3.15 cups (400g) artisan bread flour
- ½ cup (75g) spelt flour
- ¼ cup (25g) rye flour
- 1¾ teaspoons (10g) salt
- 1½ cups (375g) water
- ½ cup (87g) white chocolate chips
- 1 cup (120g) fresh raspberries
- ½ cup (100g) active sourdough starter
Directions
- Prepare the Sourdough Starter: Feed your sourdough starter the night before to ensure it’s active and bubbly.
- Autolyse: In a large bowl, combine the bread flour, spelt flour, and rye flour. Add the water and mix until just combined. Cover and let rest for 30 minutes.
- Mix in Starter: Add the active sourdough starter to the dough and mix thoroughly. Cover and let rest for another 30 minutes.
- Add Salt: Sprinkle the salt over the dough and mix until fully incorporated.
- Stretch and Fold: Perform a series of stretch-and-folds every 30 minutes for a total of 2 hours. To do this, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides.
- Laminate the Dough: Gently stretch the dough into a thin rectangle. Distribute the white chocolate chips and raspberries evenly across the surface. Fold the dough into thirds, then fold again in the opposite direction to form a parcel.
- Bulk Fermentation: Place the dough back into the bowl, cover, and let it ferment at room temperature for 1 hour.
- Shape the Dough: Turn the dough onto a lightly floured surface. Fold the edges into the center to form a tight round. Flip it seam-side down and create surface tension by pulling the dough toward you with your hands.
- Proof: Place the shaped dough, seam-side up, in a well-floured proofing basket or bowl lined with a cloth. Cover and refrigerate overnight or up to 14 hours.
- Preheat Oven: Place a Dutch oven in your oven and preheat to 475°F (245°C).
- Score and Bake: Turn the dough onto parchment paper. Score the top with a sharp blade, transfer it into the preheated Dutch oven, and cover with the lid. Bake for 25 minutes. Remove the lid, reduce the temperature to 450°F (230°C), and bake for another 20-25 minutes, until the crust is deep golden brown.
- Cool: Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Servings and Timing
- Servings: 1 loaf (approximately 12 slices)
- Prep Time: 30 minutes (plus overnight fermentation)
- Cooking Time: 45-50 minutes
- Total Time: Approximately 14-16 hours
Variations
- Chocolate Options: Swap white chocolate chips with milk or dark chocolate for a different flavor.
- Berry Substitutions: Use blueberries, blackberries, or dried cranberries if raspberries aren’t available.
- Nutty Additions: Add chopped almonds or pecans for a crunchy texture.
- Citrus Zest: Incorporate orange or lemon zest into the dough for a zesty twist.
- Gluten-Free Option: Use a gluten-free sourdough starter and substitute gluten-free flours to adapt the recipe.
Storage/Reheating
- Storage: Store in an airtight container or bread bag at room temperature for up to 3 days.
- Freezing: Wrap the loaf tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Toast slices in a toaster or warm in a 350°F (175°C) oven for 5-7 minutes.
FAQs
1. Can I make this recipe without a sourdough starter?
No, this recipe relies on the sourdough starter for leavening. If you don’t have one, try a similar recipe that uses yeast.
2. What if I don’t have a Dutch oven?
Use a heavy baking dish with a tight-fitting lid or place a baking tray with water at the bottom of the oven to create steam.
3. Can I use frozen raspberries?
Yes, but thaw and drain them well to avoid excess moisture in the dough.
4. How do I know when my sourdough starter is ready?
It should be bubbly and doubled in size within 4-6 hours of feeding. A small portion should float in water.
5. Can I skip the rye or spelt flour?
Yes, you can replace them with additional bread flour, but they add flavor and structure to the bread.
6. Why is my dough sticky?
The dough is naturally sticky due to the high hydration level. Lightly flour your hands and work surface to handle it more easily.
7. How do I prevent the raspberries from breaking?
Handle the dough gently during the lamination process to keep the raspberries intact.
8. Can I bake this bread on the same day?
The overnight fermentation develops flavor, but if you’re short on time, let the dough proof at room temperature for 4-6 hours instead.
9. What if my bread doesn’t rise during baking?
Ensure your sourdough starter is active and bubbly, and give the dough sufficient time to proof.
10. What pairs well with this bread?
Enjoy it with cream cheese, butter, or even as the base for a sweet bread pudding.
Conclusion
Sourdough White Chocolate and Raspberry Bread is a stunning combination of sweet, tangy, and tart flavors, perfect for any occasion. Whether you’re a seasoned sourdough baker or just starting out, this recipe is approachable and rewarding, resulting in a loaf that’s as beautiful as it is delicious. Try it today and treat yourself to artisan-quality bread at home!
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Sourdough White Chocolate and Raspberry Bread
- Total Time: 14-16 hours
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
Indulge in the perfect harmony of tangy sourdough, sweet white chocolate, and juicy raspberries with this Sourdough White Chocolate and Raspberry Bread recipe. With a chewy crumb, rich flavor, and a touch of sweetness, this artisan bread is perfect for breakfast, dessert, or an afternoon treat.
Ingredients
- Flours:
- 3.15 cups (400g) artisan bread flour
- ½ cup (75g) spelt flour
- ¼ cup (25g) rye flour
- Other Ingredients:
- 1¾ teaspoons (10g) salt
- 1½ cups (375g) water
- ½ cup (87g) white chocolate chips
- 1 cup (120g) fresh raspberries
- ½ cup (100g) active sourdough starter
Instructions
- Prepare the Sourdough Starter:
Feed your sourdough starter the night before so it’s bubbly and active. - Autolyse:
In a large bowl, mix bread flour, spelt flour, and rye flour. Add water and mix until just combined. Cover and let rest for 30 minutes. - Mix in Starter:
Add the sourdough starter to the dough. Mix thoroughly until fully incorporated. Cover and let rest for 30 minutes. - Add Salt:
Sprinkle the salt over the dough and mix well to combine. - Stretch and Fold:
Perform a series of stretch-and-folds every 30 minutes over 2 hours. To stretch and fold, grab an edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all sides. - Laminate the Dough:
Stretch the dough into a thin rectangle. Evenly spread white chocolate chips and raspberries. Fold the dough into thirds, then fold in the opposite direction to form a parcel. - Bulk Fermentation:
Return the dough to the bowl, cover, and let ferment at room temperature for 1 hour. - Shape the Dough:
On a floured surface, shape the dough by folding the edges into the center to form a tight round. Flip seam-side down and pull gently to create surface tension. - Proof:
Place the dough seam-side up in a well-floured proofing basket or cloth-lined bowl. Cover and refrigerate overnight or up to 14 hours. - Preheat Oven:
Preheat a Dutch oven at 475°F (245°C). - Score and Bake:
Turn the dough onto parchment paper, score the top, and carefully place it in the preheated Dutch oven. Bake covered for 25 minutes, then uncover and reduce the oven to 450°F (230°C). Bake for 20-25 minutes more, until deep golden brown. - Cool:
Cool the bread completely on a wire rack before slicing.
Notes
- Use frozen raspberries if fresh ones are unavailable, but do not thaw them before adding.
- For best results, use a kitchen scale for precise measurements.
- Store leftovers in an airtight container for up to 3 days or freeze slices for later use.
- Prep Time: 30 minutes (plus overnight fermentation)
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
