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White Chocolate Raspberry Sourdough Bread

Chewy artisan sourdough bread. What could be better? Well, white chocolate raspberry sourdough bread of course. It has the perfect combination of crunchy crust, juicy raspberries, and sweet white chocolate. It’s easy to make, even for beginners. Just remember that all sourdough bread recipes take lots of time, so be patient!

White Chocolate + Raspberry Sourdough Bread

This slightly sweet sourdough bread is studded with white chocolate chips and bursts of juicy raspberries for a delicious treat. Makes 1 loaf.
Print Recipe
overhead view sourdough bread with raspberries and white chocolate chips.
Prep Time:15 minutes
Cook Time:50 minutes
Rise Time:1 day
Total Time:1 day 1 hour 5 minutes

Equipment

Ingredients

  • ½ cup sourdough starter activate and bubbly
  • 1 ¼ cup warm water (100 F or 38 C)
  • 1 ¾ tsp salt
  • 4 cups all-purpose flour
  • ½ cup raspberries
  • 1 cup white chocolate chips
US Customary – Metric

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Instructions

  • Feed Starter Night Before. In a cup, bowl, or pint mason jar, add 30 grams of sourdough starter, 35 grams of unbleached all-purpose flour, and 35 grams of room-temperature filtered water. Stir to combine fully. This will give you 100 grams of starter.
  • Make the Dough. Add the active sourdough starter and water to a large mixing bowl. Using a whisk or wooden spoon, stir to mix the starter into the water. Add the salt and all-purpose flour to the bowl and stir to combine.
    four image collage of overhead shots of dough being made with starter and water added first, then flour and salt, then the dough mixed together.
  • Rest. Once everything is mixed together, cover the bowl and allow the mixture to sit for 30 minutes.
    two image collage of overhead shots of dough resting in bowl and shaped into a rough ball.
  • Stretch and Fold. After 30 minutes, wet your hands with water (this prevents the dough from sticking to them). Pick up one corner of the dough, stretch it up, and fold it over itself. Then, turn the bowl about a quarter of a turn and repeat this process three or four times.
  • Rest. Once you’ve finished the stretch and folds, cover the bowl again and allow it to sit for 30 minutes.
  • Repeat. Repeat the stretch and fold process 3-4 times, with 30-minute rests in between. (With each stretch and fold session, you will notice the dough becoming stronger and stretching further. This process develops the gluten. You will know the dough is ready for its bulk rise when it is soft, smooth, and pliable.)
  • Rise. Once the stretch and folds have been completed, cover the bowl and store the dough in a warm place for 12 hours or until it has almost doubled in size.
    two image collage of overhead shots of dough resting in bowl with it normal size on the left and doubled in size on the right side.
  • Prepare Banneton. Liberally flour your banneton or proofing basket with all-purpose flour, then set it aside.
  • Roll Out Dough and Add Raspberries and Chocolate. After the dough has risen, turn it out onto a clean, dry surface. Lightly roll the dough out into a rectangular shape. Sprinkle with some sugar, raspberries, and white chocolate chips over the dough.
  • Fold Dough and Continue to Add Raspberries and Chocolate. Fold the dough, leaving ⅓ open. Then fold the remaining ⅓ over. Turn the dough and sprinkle the remaining raspberries and white chocolate chips over the surface.
    three image collage of dough rolled up, turned vertically, and raspberries and chocolate added on top.
  • Roll the Dough into a Ball. Roll the dough up so it is about the same shape and size as your banneton.
    overhead image of dough rolled into a ball with no raspberries or chocolate showing.
  • Place the Dough In a Banneton and Refrigerate. Place the dough, smooth side down, into your banneton. Cover and refrigerate for 8 hours.
    overhead image of dough placed in floured banneton.
  • Let Dough Come To Room Temperature. Remove the dough from the fridge and allow it to come to room temperature (about 2 hours).
    overhead image of dough expanded in size in banneton resting on counter.
  • Prepare Oven. 1 hour 15 minutes after pulling the dough from the fridge, preheat the oven to 450 degrees F (232 C) with your Dutch oven inside on the bottom rack.
  • Score the Dough. 10 minutes before you’re ready to bake, turn the dough onto a silicone bread mat or parchment paper. Using a razor or knife, cut a slash on the dough. This will help keep the shape of the bread and allow it to rise while baking.
    two image overhead collage of unscored dough on parchment paper on the left and with score mark down the middle on the right side.
  • Bake. Place the dough in the preheated Dutch oven. Add 3-4 ice cubes tucked between the parchment paper and Dutch oven. Bake at 450 degrees F (232 C) for 25 minutes with the lid on. After 25 minutes, remove the lid, reduce the heat to 375 degrees F (190 C), and bake for 25 minutes.
    two image overhead collage of bread on parchment paper inside dutch oven partially baked on the left side and fully baked on the right side.
  • Cool. Remove the bread from the oven and let it cool on a cooling rack for 30 minutes before cutting into it. (Cutting into the bread too soon will cause your bread to look doughy.)

Notes

  • If your starter is slow to activate, you can add 10 grams of rye flour to the mix.

Nutrition

Calories: 245kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 355mg | Potassium: 95mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Servings: 12 slices
Calories: 245kcal
Author: Katie

Even though this recipe takes time, it is so worth it! This bread is just the right amount of sweet with the balance of the raspberries. I love serving this on Valentine’s Day with its red and white colors. I pair this bread with heart jam cookies for a special afternoon snack.

close up front shot of two slices of bread stacked on top of each other showing the red and white inside.

It’s perfect with a cup of tea in the afternoon or toasted for breakfast with some butter. Honestly, it doesn’t last long around here!

Sourdough Tips

  • Raspberry Rescue: Frozen raspberries can make the dough watery. If you’re using frozen, pat them dry before adding them to the dough.
  • Flour Power: Different flours absorb liquid differently. If your dough seems too wet, add a tablespoon of flour at a time until it’s easier to handle.  
  • Warm and Cozy: Make sure your rising environment is warm! A slightly warm oven (with just the oven light on) or a sunny spot in your kitchen works great.
  • Don’t Overmix: Be gentle when incorporating the raspberries and white chocolate! Overmixing can make the dough tough.
  • Sharp Slash: A deep score helps the bread rise beautifully in the oven. Don’t be shy with that knife!  
  • Listen to Your Loaf: Baking times can vary. Keep an eye on your bread—it’s done when the crust is deep golden brown and sounds hollow when tapped.  

Key Ingredients and Tools

Digital Scale. Baking with a scale is much more accurate than using measuring cups. This is especially important for sourdough baking!

overhead shot of ingredients measured out in bowls on counter.

Banneton or Proofing Basket. These baskets help the dough keep its shape while it rises. You can find them online or at some kitchen stores. A bowl lined with a floured tea towel can work as a substitute.

Sourdough Starter. This is what makes sourdough bread so special! You can create your own starter or get one from a friend. A healthy starter is key to a good rise.

Raspberries. This recipe will work with fresh or frozen raspberries. If you are using frozen, pat them dry before adding them to the dough.

Serving Suggestions

Serve with a simple pat of butter, alongside a cup of coffee or tea, or even toasted with a smear of raspberry jam.

Troubleshooting and Help

Can I use a different type of chocolate?

Absolutely! Milk chocolate or dark chocolate would also be delicious in this bread. You could even try a combination of different chocolates. Just keep in mind that the sweetness of the bread will vary depending on the type of chocolate you use. If you want a sweeter chocolatey bread, try my chocolate sourdough bread.

Can I use a different type of berry?

Of course! Blueberries, strawberries, or even chopped cranberries would be yummy. Just make sure they’re similar in size to raspberries so they bake evenly.

My starter is new. Will this recipe still work?

It might! A younger starter might take longer to rise, so be patient. Make sure your starter is bubbly and active before you begin, and keep a close eye on the dough as it rises. You might need to give it some extra time.

I don’t have a Dutch oven. Can I still bake this bread?

Yes, you can! You can bake it on a baking sheet lined with parchment paper. You might want to add a pan of water to the bottom rack of your oven to create steam and help with the crust. See this article on how to add steam.

If you have any questions or get stuck along the way, please leave a comment below.

Storing Leftovers

Room Temperature:

  • Slice off what you need, and wrap the remaining bread tightly in plastic wrap or place it in an airtight container.
  • It will stay fresh for up to 3 days at room temperature.

Freezing:

  • Slice the bread into individual portions.
  • Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag.
  • Label the container with the date and type of bread.
  • Frozen bread will stay good for up to 3 months.

Important Note: Sourdough bread freezes well, but it can lose some of its texture when thawed. It’s best to eat it within a few days after freezing.

I hope you enjoy this recipe as much as I do. It may take long, but it’s totally worth it. It tastes delicious for both adults and kids and can be enjoyed any time of the day. It’s also pretty enough for a special occasion. Enjoy!

front close up image of baked sourdough bread with some flour on the top and the raspberries inside all on a wooden board.
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By Katie Shaw

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Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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3 Comments

    1. Hey Randa, you can use whole raspberries, but if they’re very large, you might want to cut them in half. Just be gentle when folding them in so they don’t break apart too much. Hope you enjoy the bread!

      Reply

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