Description
This White Chocolate and Raspberry Bread is a delightful artisan loaf that combines the tartness of fresh raspberries with the sweet creaminess of white chocolate chips. Using a mixture of artisan bread flour, spelt, and rye gives the bread a rustic texture and depth of flavor. Perfect for breakfast or an indulgent snack, this sourdough bread offers a unique twist to traditional loaf baking with its fresh fruit and chocolate combination.
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 flours and salt: In a large mixing bowl, combine the artisan bread flour, spelt flour, rye flour, and salt. Mix thoroughly to evenly distribute the salt and flours.
- Add starter and water: Add the active sourdough starter and the water to the flour mixture. Stir until a rough dough forms, ensuring all the flour is hydrated.
- Autolyse and bulk ferment: Cover the dough and let it rest for about 30 minutes to 1 hour to allow the flour to absorb water. After resting, perform a series of stretch and folds every 30 minutes for 2-3 hours to develop gluten and build dough strength.
- Incorporate white chocolate and raspberries: Gently fold the white chocolate chips and fresh raspberries into the dough, taking care not to crush the raspberries too much while ensuring even distribution of the chocolate chips.
- Shape the dough: Transfer the dough onto a lightly floured surface and shape it into a tight round or oval loaf, depending on your proofing basket or baking vessel. Place the shaped dough seam-side up in a floured banneton or bowl.
- Final proof: Cover and let the dough proof at room temperature for 2-4 hours, or refrigerate overnight for a slower fermentation and enhanced flavor development.
- Preheat oven and bake: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside. Once preheated, carefully transfer the dough onto parchment paper and slash the top with a sharp blade to allow expansion.
- Baking process: Place the dough with parchment paper inside the Dutch oven, cover with the lid, and bake for 20 minutes. Then remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown and crisp.
- Cool the bread: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to ensure the crumb sets properly and flavors fully develop.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may add excess moisture.
- Handling the dough gently after adding raspberries helps prevent them from bursting and turning the dough purple.
- If you do not have a Dutch oven, bake the bread on a preheated baking stone or heavy baking sheet and add a pan of water in the oven to create steam.
- Allow the bread to cool completely before slicing to avoid a gummy texture in the crumb.
- For a slightly sweeter loaf, increase white chocolate chips to ¾ cup or add a tablespoon of honey to the dough.
