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
