Description
This Sourdough White Chocolate and Raspberry Bread is a delightful artisan loaf that combines the tangy complexity of sourdough with the sweet richness of white chocolate and the fresh burst of raspberries. Perfect for breakfast or a special treat, this bread balances tart and sweet flavors with a tender crumb and a slightly crusty exterior.
Ingredients
Scale
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
- Mixing the Dough: In a large bowl, combine the artisan bread flour, spelt flour, and rye flour with the salt. Add the active sourdough starter and water. Mix until all ingredients come together into a sticky dough.
- Autolyse and Kneading: Let the dough rest for about 30 minutes to hydrate the flour (autolyse). Then, knead the dough gently to develop gluten but avoid overworking. This will help achieve a good bread structure.
- Incorporate Additions: Carefully fold in the white chocolate chips and fresh raspberries into the dough, trying to distribute them evenly without crushing the berries.
- Bulk Fermentation: Cover the dough and leave it to ferment at room temperature for 4 to 6 hours, performing stretch and folds every 30 minutes during the first 2 hours to strengthen the dough.
- Shaping the Loaf: After bulk fermentation, gently shape the dough into a round or oval loaf, being careful not to deflate the air bubbles too much.
- Final Proof: Place the shaped dough into a floured banneton or bowl lined with a tea towel and cover. Let it proof for 2 to 3 hours at room temperature or overnight in the refrigerator for a more developed flavor.
- Baking: Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside to ensure a hot baking environment. Carefully transfer the dough onto parchment paper and score the top with a sharp knife or bread lame.
- Steam Baking: Place the dough (with parchment) inside the Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake for an additional 20 to 25 minutes until the crust is deeply golden and crispy.
- Cooling: Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set perfectly.
Notes
- Use fresh raspberries to avoid excess moisture that can make the dough too wet and sticky.
- If you don’t have a Dutch oven, bake the bread on a baking stone with a tray of water underneath to create steam.
- The sourdough starter should be active and bubbly for best fermentation results.
- Adjust hydration slightly if your dough feels too dry or wet; sourdough hydration depends on flour and environment.
- Store bread in a paper bag or bread box to keep crust crisp; refrigerate to extend shelf life but re-crisp before serving.
