Raspberry White Chocolate Loaf
Serves 8
180 mins prep
48 mins cook
600 mins fermenting
828 mins total
This beautiful and delicious loaf of bread is the perfect bread for Valetine's day! With just some simple inclusions, you have a special recipe that will make anybody feel loved.
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on St Pierre Brioche Burger Buns. Scan QR-code and claim coupon
Feeding your starter
In the morning, feed your sourdough starter
In the afternoon when your starter has doubled in size and is bubbly, assemble your bread dough.
Dough assembly
In a large mixing bowl, using a food scale, whisk together your sourdough starter, honey, water until your sourdough starter has fully dissolved. Add in your frozen raspberries and mix together.
Add your flour and salt to the bowl and mix together until a shaggy dough forms. Don't be afraid to use your hands to really work the dough together to make sure the raspberries are incorporated and there are no more dry bits of flour.
Cover the bowl and let rest for 45 minutes.
After resting, do your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth dough forms. (if your dough seems too wet from the raspberries, add 1 tablespoon of flour at a time during the stretch and folds until the dough is more manageable for you to handle)
Cover and let rest for another 45 minutes - 1 hour.
After resting, perform 2 - 4 more stretch and folds every 45 minutes to 1 hour apart. After your last stretch and fold, cover the dough with a damp bowl cover/ tea towel and leave on the counter overnight for the bulk fermentation.
The next morning
In the morning your dough should have doubled in size. Turn your dough over onto a lightly floured work surface.
Gently stretch your dough out onto a rectangle shape, careful not to make it too thin and rip. (About 12x8 if you want to measure).
Sprinkle 2/3 of your white chocolate chips all over the dough.
Fold the top over and towards the middle, sprinkle half of what is left of the white chocolate chips over the fold.
Repeat with the bottom half, folding in over to cover the folds and sprinkle the remaining white chocolate chips.
Roll your dough up into a ball, creating tension in the dough as you roll but careful not to rip the surface so the chocolate chips fall out.
Place seam side up in the banneton and let rest for 5 minutes before stitching the middle of the dough up from top to bottom.
Cover and place in the fridge for at least 3 hours or up to 3 days.
Baking your bread
When you're ready to bake your bread, preheat a Dutch oven at 450 degrees for at least 20 minutes.
Turn your dough from the banneton onto a piece of parchment paper. Score the top with deep slash in the middle with a sharp bread lame (razor).
Carefully place your dough into a hot Dutch oven. Replace the lid and bake at 450 degrees for 25 minutes.
Remove the lid and bake for an additional 20 - 23 minutes until the top is golden brown. Carefully remove and place on a wire wrap until fully cooled.
Slice, serve, and enjoy!
