Description
This Sourdough White Chocolate and Raspberry Bread combines the tangy depth of artisan sourdough with the sweet burst of fresh raspberries and creamy white chocolate chips, resulting in a unique and flavorful loaf perfect for breakfast or a special snack.
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
- Prepare the dough: In a large mixing bowl, combine the artisan bread flour, spelt flour, rye flour, and salt. Mix thoroughly to distribute the salt evenly throughout the flours.
- Add wet ingredients: Add the sourdough starter and water to the dry ingredients. Mix to form a shaggy dough ensuring all flour is hydrated. Cover and let the dough rest for 30 minutes to allow autolyse.
- Knead and develop gluten: Gently knead or perform stretch and folds on the dough over the next 2 to 3 hours every 30 minutes to develop the gluten structure, ensuring the dough becomes elastic and smooth.
- Incorporate mix-ins: Once the dough is well-developed, gently fold in the white chocolate chips and fresh raspberries, taking care not to crush the berries.
- Bulk fermentation: Cover the dough and let it ferment at room temperature for an additional 4 to 6 hours, or until it has noticeably risen and shows bubbles on the surface indicating active fermentation.
- Shape the dough: Transfer the dough to a lightly floured surface, shape it into a tight round loaf, and place it seam-side up in a well-floured banneton or bowl lined with a floured kitchen towel.
- Final proof: Cover and refrigerate the shaped dough overnight (8-12 hours) to develop flavor and improve crumb structure.
- Preheat the oven: Preheat your oven to 475°F (246°C) with a Dutch oven or baking stone inside for at least 45 minutes before baking.
- Bake the bread: Carefully transfer the dough from the banneton onto parchment paper, score the top with a sharp blade, and place it into the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until the crust is golden brown and crisp.
- Cool and serve: Remove the bread from the oven and allow it to cool completely on a wire rack before slicing to ensure the crumb sets properly.
Notes
- Use fresh raspberries to avoid excess moisture from thawed frozen berries which can make the dough too wet.
- Adjust water slightly if the dough feels too dry or too sticky.
- For a more pronounced sourdough flavor, extend the bulk fermentation or proofing time.
- Be gentle when folding in the raspberries to avoid breaking them and releasing too much juice.
- Allow the bread to cool completely before slicing to prevent gummy texture in the crumb.
