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overhead view sourdough bread with raspberries and white chocolate chips.
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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.
Prep Time15 minutes
Cook Time50 minutes
Rise Time1 day
Total Time1 day 1 hour 5 minutes
Course: Bread, Breakfast
Keyword: Valentine's Day, white chocolate raspberry sourdough bread
Servings: 12 slices
Calories: 245kcal
Author: Katie

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

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