Description
Indulge in the delightful combination of tangy raspberries, sweet white chocolate, and the rich flavors of sourdough in this artisanal bread recipe.
Ingredients
Scale
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
