Description
This Sourdough White Chocolate and Raspberry Bread is a deliciously unique artisan loaf that combines the tangy flavor of sourdough with the sweetness of white chocolate and the fresh burst of raspberries. Perfect for breakfast, snacks, or a special treat, this bread offers a moist crumb studded with creamy white chocolate chips and juicy raspberries. The blend of artisan bread flour, spelt, and rye flour creates a complex, hearty texture and flavor profile.
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
- Mix the Dough: In a large mixing bowl, combine the artisan bread flour, spelt flour, rye flour, and salt. Add the active sourdough starter and water, mixing until a rough dough forms. Ensure all the flour is hydrated.
- Bulk Fermentation: Cover the bowl with a damp towel and let the dough rest and ferment at room temperature for around 4-6 hours, or until it has doubled in size. During this time, perform stretch and folds every 30 minutes for the first 2 hours to develop gluten.
- Add White Chocolate and Raspberries: Gently fold in the white chocolate chips and fresh raspberries to the dough, being careful not to crush the berries. Make sure they are evenly distributed.
- Shape the Dough: Transfer the dough to a lightly floured surface and shape it into a loaf. Place it into a loaf pan or a banneton basket lined with a floured towel.
- Final Proof: Allow the shaped dough to proof for 1-2 hours at room temperature until it has risen noticeably but not overproofed. Alternatively, you can refrigerate the dough overnight for a slow proof, which enhances flavor.
- Bake the Bread: Preheat the oven to 450°F (230°C). If using a baking stone or Dutch oven, preheat it as well. Score the top of the loaf with a sharp knife. Bake for approximately 35-45 minutes until the crust is golden brown and the internal temperature reaches about 210°F (99°C). If using a Dutch oven, bake covered for the first 20 minutes, then uncovered to finish.
- Cool: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing, allowing the crumb to set properly.
Notes
- Be gentle when folding in raspberries to avoid breaking them and turning the dough purple.
- Using a digital thermometer helps ensure the bread is fully baked without drying it out.
- If fresh raspberries are unavailable, frozen can be used but thaw and drain excess moisture before adding.
- The sourdough starter should be active and bubbly for best fermentation.
- Store the bread in a paper bag or bread box at room temperature for up to 3 days, or freeze slices for longer storage.
