White Chocolate Raspberry Sourdough Bread
I love having bread at breakfast. And this one has chocolate in it, so it’s even better! This white chocolate raspberry sourdough bread has the perfect combination of crunchy crust, juicy raspberries, and melty white chocolate.
If you’re familiar with the basics, this will be easy. If not, don’t worry—I’ll walk you through each step. Just remember that all sourdough bread recipes take lots of time, so be patient!
White Chocolate + Raspberry Sourdough Bread
Equipment
- Banneton or Proofing Basket
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
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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.
- Rest. Once everything is mixed together, cover the bowl and allow the mixture to sit for 30 minutes.
- 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.
- 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.
- Roll the Dough into a Ball. Roll the dough up so it is about the same shape and size as your banneton.
- Place the Dough In a Banneton and Refrigerate. Place the dough, smooth side down, into your banneton. Cover and refrigerate for 8 hours.
- Let Dough Come To Room Temperature. Remove the dough from the fridge and allow it to come to room temperature (about 2 hours).
- 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.
- 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.
- 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.
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, especially on Valentine’s Day with its red and white colors. I pair this bread with heart jam cookies for a special afternoon snack.
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!
Key Ingredients and Tools
Getting the right tools and ingredients can make all the difference in your baking.
- Digital Scale. Baking with a scale is much more accurate than using measuring cups. This is especially important for sourdough baking!
- 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.
Having these things ready to go will make your baking experience smoother and more enjoyable.
Troubleshooting and Help
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.
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.
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.
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.
I hope you enjoy this white chocolate raspberry sourdough bread 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 and will make you the hit of any party. Enjoy!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.