Description
This delightful Sourdough White Chocolate and Raspberry Bread combines the tangy depth of artisan sourdough with bursts of fresh raspberries and sweet white chocolate chunks. Perfectly crusty on the outside and tender within, this bread offers a unique sweet and fruity take on traditional sourdough, ideal for breakfast or a special treat.
Ingredients
Scale
Dough Ingredients
- 500g bread flour
- 100g active sourdough starter (100% hydration)
- 10g salt
- 325g lukewarm water
Add-ins
- 100g fresh or frozen raspberries
- 100g white chocolate chips or chunks
Optional
- Extra flour for dusting
Instructions
- Mix and Autolyse: In a large bowl, mix the sourdough starter with lukewarm water until mostly dissolved. Add the bread flour and mix until there are no dry bits left. Cover the bowl and let the dough rest for 30 minutes to hydrate the flour and kickstart gluten development.
- Add Salt and Rest: After the autolyse, sprinkle salt over the dough. Mix it in gently using wet hands to avoid tearing. Cover again and let the dough rest for another 30 minutes, allowing the salt to incorporate fully.
- Stretch and Folds: Perform a series of stretch and folds every 30 minutes for the next 2 hours, totaling about 4 sets. Gently stretch and fold the dough in the bowl to strengthen the gluten network and improve dough structure.
- Incorporate Raspberries and Chocolate: On the second or third set of folds, carefully fold in the raspberries and white chocolate chunks. Handle the raspberries gently to prevent crushing and excessive juice release.
- Bulk Fermentation: After completing the final fold, cover the dough and let it rise at room temperature for 4 to 6 hours until it roughly doubles in size, indicating active fermentation.
- Shape the Dough: Turn the risen dough onto a lightly floured surface. Shape it into a round or oval loaf, then place it seam-side up into a floured banneton or a bowl lined with a floured towel to hold its shape.
- Cold Fermentation: Cover the shaped dough and refrigerate overnight for 8 to 12 hours. This cold fermentation improves flavor and develops a better crumb structure.
- Preheat Oven and Dutch Oven: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside to heat thoroughly for baking.
- Score and Bake: Carefully transfer the dough onto parchment paper. Score the top with a sharp blade to allow expansion. Place the dough inside the hot Dutch oven, cover it, and bake for 20 minutes.
- Finish Baking: Remove the Dutch oven lid and continue baking for an additional 20 to 25 minutes until the bread is deep golden brown and crusty.
- Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to set the crumb and enhance flavor.
Notes
- If using frozen raspberries, do not thaw before mixing into the dough to avoid releasing excess juice which could affect dough consistency.
- This bread is best enjoyed the day it’s baked, but can be toasted the next day for a delicious fresh taste.
