Chewy artisan sourdough bread—what could be better? How about a white chocolate raspberry sourdough loaf. It combines a crisp crust, juicy raspberries, and sweet white chocolate for a delightful balance. This recipe is approachable for beginners, but remember sourdough requires time and patience.
White Chocolate + Raspberry Sourdough Bread
Katie Shaw
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Equipment
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Dutch oven
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Digital scale
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Banneton or proofing basket
Ingredients
- ½ cup sourdough starter active and bubbly
- 1 ¼ cup warm water (about 100°F / 38°C)
- 1 ¾ tsp salt
- 4 cups all-purpose flour
- ½ cup raspberries
- 1 cup white chocolate chips
Instructions
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Feed starter the night before. In a small container combine 30 g active starter, 35 g all-purpose flour, and 35 g room-temperature water. Stir and let sit to become active; this yields about 100 g starter.
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Make the dough. In a large bowl add the active starter and warm water and stir to combine. Add the salt and flour, then mix until you have a shaggy dough.
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Rest. Cover and let the dough rest for 30 minutes to hydrate.
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Stretch and fold. Wet your hands, pick up one edge of the dough, stretch it upward and fold over. Turn the bowl a quarter turn and repeat three or four times.
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Rest. Cover and rest another 30 minutes.
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Repeat. Perform 3–4 rounds of stretch-and-fold with 30-minute rests. The dough will become smoother and stronger as gluten develops.
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Bulk rise. After the final folds, cover and keep the dough in a warm spot for about 12 hours or until nearly doubled.
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Prepare banneton. Generously flour your proofing basket and set aside.
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Roll out and add fillings. Turn the dough onto a clean surface and gently roll into a rectangle. Sprinkle a little sugar, then scatter half the raspberries and white chocolate chips over the dough.
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Fold and add remaining filling. Fold one third over, then the other third. Turn the dough and sprinkle the remaining raspberries and chips.
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Shape. Roll the dough into a tight ball roughly the size of your banneton.
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Proof in fridge. Place the dough, seam side up or smooth side down depending on your banneton, cover and refrigerate for 8 hours.
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Bring to room temperature. Remove from fridge and let rest about 2 hours to warm up and finish proofing.
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Preheat oven. About 1 hour 15 minutes after removing dough from the fridge, preheat oven to 450°F (232°C) with your Dutch oven inside on the bottom rack.
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Score. Ten minutes before baking, turn the dough onto parchment or a silicone mat and score a slash across the top to control expansion.
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Bake. Place dough on parchment into the preheated Dutch oven. Tuck 3–4 ice cubes between the parchment and pot to create steam. Bake at 450°F (232°C) for 25 minutes with the lid on. Then remove lid, reduce oven to 375°F (190°C), and bake another 25 minutes until deep golden.
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Cool. Transfer the loaf to a cooling rack and cool for at least 30 minutes before slicing to avoid a doughy crumb.
Notes
- If your starter is slow, add 10 g rye flour when feeding to boost activity.
Nutrition
Though this recipe takes time, the result is worth it. The sweet white chocolate and tart raspberries pair beautifully—perfect for Valentine’s Day or a special snack. Serve with butter or alongside cookies and tea for a lovely treat.
It’s excellent warm with a cup of tea, or toasted at breakfast with butter. It’s a loaf that disappears quickly—so plan to share or bake a second.
Sourdough Tips
- Raspberry rescue: If using frozen raspberries, pat them dry to avoid excess moisture.
- Flour power: Different flours absorb liquid differently—add a tablespoon at a time if the dough is too wet.
- Warm and cozy: Rise the dough in a slightly warm spot for best results.
- Don’t overmix: Gently incorporate raspberries and chocolate to keep the crumb tender.
- Sharp slash: A confident score helps the loaf bloom in the oven.
- Listen to your loaf: Baking times vary; the bread is done when the crust is deep golden and sounds hollow when tapped.
Key Ingredients and Tools
Digital scale. Measuring by weight improves consistency—essential for sourdough.
Banneton or proofing basket. These give the dough structure during the final proof. A floured bowl with a towel works as a substitute.
Sourdough starter. A healthy, active starter is crucial for a good rise. Feed and confirm activity before building the dough.
Raspberries. Fresh or frozen may be used; drain and pat frozen berries dry first to limit added moisture.
Serving Suggestions
Serve slices with butter, alongside coffee or tea, or toasted with raspberry jam for a special treat.
Troubleshooting and Help
Yes—milk or dark chocolate work well. The final sweetness will vary depending on your choice.
Absolutely. Blueberries, strawberries, or chopped cranberries are good alternatives—use similarly sized berries for even baking.
Possibly. A young starter may need more time to proof the dough. Ensure the starter is active and bubbly before beginning.
Yes. Bake on a parchment-lined baking sheet and place a pan of hot water on the lower oven rack to create steam for a better crust.
If you have questions or encounter issues, leave a comment and share your experience.
Storing Leftovers
Room Temperature:
- Slice what you need and wrap the rest tightly in plastic wrap or store in an airtight container.
- Keeps fresh up to 3 days at room temperature.
Freezing:
- Slice and wrap individual portions in plastic, then place in a freezer-safe bag or container.
- Label with date; frozen slices will keep up to 3 months.
Note: Sourdough freezes well but may lose some texture when thawed—consume within a few days for best quality.
I hope you enjoy this loaf. It takes time, but it’s a crowd-pleaser—pretty enough for special occasions and simple enough for everyday baking. Enjoy!
