There’s something utterly magical about slicing into a freshly baked Sourdough White Chocolate and Raspberry Bread. Inside, you’ll discover a marbled crumb studded with creamy white chocolate and jammy raspberries, all wrapped in a beautifully blistered crust. Sweet-tart, tangy, soft yet satisfyingly chewy, this showstopping loaf turns even an ordinary breakfast into an event. Whether paired with your morning coffee or served for dessert, this recipe is a joyful fusion of classic sourdough with irresistible bakery-worthy flair.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for this Sourdough White Chocolate and Raspberry Bread may look simple, but every element is carefully chosen to create the perfect balance of flavor and texture. Each ingredient plays a starring role, ensuring every slice has a bit of tang, a touch of sweet, and those glorious pockets of chocolate and fruit.
- Bread flour: Gives this loaf the structure and chewy crumb that sets artisan sourdough apart from all others.
- Active sourdough starter: The heart and soul of the bread, bringing gentle tang and that enviable rise when it’s bubbly and lively.
- Water (room temperature): The essential hydrator that coaxes gluten to develop and lets the sourdough starter do its magic.
- Fine sea salt: Highlights the sweet and tart elements while strengthening the dough during kneading and fermentation.
- White chocolate chips or chunks: Melty, creamy bursts of sweetness that pair beautifully with sourdough’s tang and raspberry’s tartness.
- Fresh or frozen raspberries (do not thaw if frozen): Add pops of juicy flavor and vibrant color, making each bite as beautiful as it is delicious.
- Rice flour for dusting: Prevents sticking in the banneton or towel during the final proof for a flawless crust.
How to Make Sourdough White Chocolate and Raspberry Bread
Step 1: Mix the Starter and Water
Start by grabbing a large mixing bowl and stirring together your bubbly sourdough starter with the room temperature water. Give it a good stir until the starter has mostly dissolved—this step helps distribute the natural yeast evenly, ensuring every crumb of this Sourdough White Chocolate and Raspberry Bread gets speckled with that signature sourdough tang.
Step 2: Combine with Flour and Autolyse
Add the bread flour straight to your starter-water mix and stir until you don’t see any dry bits left. Don’t worry about kneading yet—just cover the bowl and let the dough rest for 30 minutes. This “autolyse” helps the flour fully absorb the water, making for a softer, easier-to-handle dough and a more open crumb later on.
Step 3: Incorporate Salt and Knead
Sprinkle your fine sea salt over the rested dough. Knead it in by hand, or gently use a “stretch and fold” motion until the salt disappears. Salt not only seasons the Sourdough White Chocolate and Raspberry Bread but also helps strengthen the gluten, making your loaf taller and bouncier.
Step 4: Stretch, Fold, and Develop Structure
For the next three hours, return to your dough every 30 to 45 minutes to perform a set of stretch and folds. Wet your hands, gently lift one edge, stretch it up, and fold it over the center—repeat around the bowl. Three to four sets in total will build up strength and heighten that beautiful, airy texture.
Step 5: Add White Chocolate and Raspberries
During the final stretch and fold, scatter the white chocolate chips or chunks and fresh (or still-frozen) raspberries over your dough. With very gentle hands, fold them in, being careful not to crush the berries too much. You want veins of fruit and melted chocolate swirled throughout your Sourdough White Chocolate and Raspberry Bread.
Step 6: Bulk Ferment Until Almost Doubled
Now, loosely cover your bowl and let the dough ferment at room temperature for about 6 to 8 hours, or until it has risen noticeably but not quite doubled. This slow rise lets sourdough’s trademark flavor flourish, and gives your inclusions a chance to settle evenly into the dough.
Step 7: Shape and Cold Proof Overnight
Lightly flour your work surface, gently turn the dough out, and shape into a round (boule) or oval (batard). Place seam-side up in a rice flour-dusted banneton or towel-lined bowl. Give it a final gentle tuck and cover. Pop the whole thing into the fridge overnight for 8 to 12 hours—this long cold proof means a crisp crust, deeper flavor, and an easier-to-score loaf.
Step 8: Bake to Golden Perfection
The next day, preheat your oven to 475°F (245°C) with your Dutch oven inside. When ready, flip the chilled dough onto parchment paper, slash the top with a sharp blade, and lift it into the hot Dutch oven. Cover and bake for 20 minutes to trap steam, then bake uncovered for another 20 to 25 minutes until the Sourdough White Chocolate and Raspberry Bread is a deep golden brown and your kitchen smells incredible. Resist temptation and allow it to cool completely before slicing for best texture.
How to Serve Sourdough White Chocolate and Raspberry Bread
Garnishes
Turn up the wow factor by adding a dusting of powdered sugar just before serving for extra visual appeal. A swipe of softened butter, a dollop of whipped cream, or a drizzle of melted white chocolate can make each slice of this Sourdough White Chocolate and Raspberry Bread even more indulgent.
Side Dishes
This bread shines next to Greek yogurt with honey, a simple fruit salad, or even alongside a cheese platter. In the afternoon, pair it with a hot cup of tea or rich espresso for a bakery-style treat that never fails to amaze.
Creative Ways to Present
Try cutting thick slices and layering with cream cheese and additional berries for a festive brunch board. Cubed, it makes a decadent base for bread pudding, or toast and top with vanilla ice cream for a dessert version no one expects. However you serve it, Sourdough White Chocolate and Raspberry Bread always turns an everyday gathering into something worth celebrating.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Sourdough White Chocolate and Raspberry Bread fresh by storing it tightly wrapped or in an airtight container at room temperature. It stays lovely for up to three days, retaining moisture and flavor, while the crust remains satisfyingly crisp.
Freezing
For longer storage, slice the bread and pop individual pieces between layers of parchment in a freezer-safe bag or airtight container. This way, you’ll always have a slice ready for quick toasting. Frozen Sourdough White Chocolate and Raspberry Bread keeps beautifully for up to two months without losing its flavor.
Reheating
To revive that bakery-fresh quality, simply toast slices gently until the white chocolate starts to melt and the crust crisps. For larger sections, warm in a 325°F oven wrapped in foil for 10–15 minutes. The aroma that fills your kitchen will make it impossible to resist.
FAQs
Can I use dried raspberries instead of fresh or frozen?
Absolutely! While fresh or frozen raspberries give the juiciest berry pockets, dried raspberries work well and keep the dough easier to handle. Use about 70–80g, fold them in gently, and hydrate them slightly if you prefer plumper bites.
What if I don’t have a sourdough starter?
The sourdough starter is essential for developing the tang and texture in this loaf. If you’re new to sourdough, borrow a bit from a friend or make your own—there are plenty of easy guides online. Commercial yeast can make the bread rise, but it won’t give you true Sourdough White Chocolate and Raspberry Bread flavor.
Can I make this bread less sweet?
Yes! Simply reduce the amount of white chocolate or use a darker variety for less sweetness. The tartness from the raspberries still shines and balances perfectly no matter which chocolate you choose.
Why did my loaf come out gummy in the center?
This usually happens if the loaf is underbaked or sliced before cooling completely. Make sure to bake until the crust is deeply golden and allow the bread to rest at least an hour before cutting—patience ensures an airy, set crumb.
How can I make my sourdough starter more active for baking?
Feed your starter a day or two before baking, using equal parts flour and water. Let it ferment at room temperature until it’s bubbly and doubles in size in about 4–6 hours. A lively starter helps your Sourdough White Chocolate and Raspberry Bread rise tall and delivers great tang.
Final Thoughts
If you love bakery-worthy creations that taste as beautiful as they look, you’ll adore making this Sourdough White Chocolate and Raspberry Bread at home. Let every slice transport you to your happiest place, then share the experience with friends and family—because joy (and amazing bread) are always better when shared.
Print
Sourdough White Chocolate and Raspberry Bread Recipe
- Total Time: 14–20 hours (including fermentation and proofing)
- Yield: 1 large loaf 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy raspberries, sweet white chocolate, and the rich flavors of sourdough in this artisanal bread recipe.
Ingredients
Bread:
- 500g bread flour
- 100g active sourdough starter (fed and bubbly)
- 325g water (room temperature)
- 10g fine sea salt
Add-Ins:
- 100g white chocolate chips or chunks
- 150g fresh or frozen raspberries (if using frozen, do not thaw)
- Rice flour for dusting
Instructions
- Combine Ingredients: In a large mixing bowl, mix sourdough starter and water. Add flour, mix until combined. Rest for 30 mins.
- Knead and Fold: Add salt, knead gently or fold. Perform stretch and folds every 30–45 mins over 3 hours.
- Incorporate Add-Ins: During the final fold, gently mix in white chocolate and raspberries. Bulk ferment until nearly doubled.
- Cold Proof: Shape dough, place in banneton, refrigerate overnight.
- Bake: Preheat oven with Dutch oven. Bake covered, then uncovered until golden brown. Cool before slicing.
Notes
- Fresh raspberries can release a lot of juice, so gently fold them in and use flour on your hands if needed.
- This bread is delicious toasted with a touch of butter or cream cheese.
- Prep Time: 40 minutes (active)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan, American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 230
- Sugar: 6g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
