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.

โค๏ธ Why You’ll Love Raspberry White Chocolate Loaf

Raspberry White Chocolate Sourdough is an excellent choice for breakfast, toasted with a pat of butter or topped with fresh whipped cream. It’s also a great snack to satisfy your sweet tooth or as a base for a decadent dessert.This bread is made with love and care, requiring patience and attention to detail. The end result is a labor of love that’s worth sharing with others or savoring on your own.

๐Ÿฒ Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously fed and it at its peak when you use it.

Water – Filtered water is always best with sourdough recipes

Flour – I use Kirkland brand organic, unbleached all-purpose flour in my recipes because of the quality and price point, but you can use whatever bleach you have on hand as long as it is unbleached.

Honey – For a little extra sweetness in the dough.

Salt – Use whatever salt you have on hand.

Raspberries – I find that frozen raspberries create the best color on the inside of the dough, but they also create the most moisture. You can experiment with half frozen half dried raspberries, or even all fresh raspberries instead!

White chocolate chips – I like the combination that white chocolate brings with the raspberries, but you can use milk chocolate chips if that is what you hand on hand!

๐Ÿ‘ฉโ€๐Ÿณ How to Make Raspberry White Chocolate Loaf

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 12×8 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!

๐Ÿช„ Tips and Tricks

  • If you’re making this and find that the frozen raspberries are making the dough to wet, you can either thaw and drain the access moisture from them or use fresh raspberries.ย 
  • Use freeze dried raspberries blended up if you want more of a pink color in your dough without using artificial coloring!ย 
  • Make sure your starter is active and bubbly. Feed it 4-6 hours before using it in your dough for the best results.

๐Ÿ—’ Variations

Sourdough inclusions are one of my favorite ways to make sourdough bread! They have unique flavor profiles and make for such great homemade gifts! Check out these other recipes, both sweet and savory..


๐Ÿ—’ Substitutions

  • Frozen raspberries will release excess moisture. If the dough seems to difficult to handle, consider using a mixture of fresh and dried raspberries for a better balance.
  • All-Purpose Flour: You can substitute up to 50% with whole wheat flour for a more nutritious loaf.
  • Raspberries: Fresh blueberries, chopped strawberries, or chopped peaches can work in place of raspberries, but keep in mind that the flavor profile will change.
  • Bread Flour: Use all-purpose flour instead if you don’t have bread flour, but expect a slightly less chewy texture.


๐Ÿ—’ Best served with

  • Cheese: Serve with a selection of cheeses; creamy cheeses like brie or mascarpone can complement the sweetness of the chocolate and tartness of the raspberries.
  • Butter & Spreads: Softened butter, or flavored butters (like honey butter or raspberry butter) can enhance the taste.
  • Fruit Compote: A berry compote or other fruit preserves can add an extra layer of flavor.
  • Chocolate Drizzle: A light drizzle of melted white chocolate over the top can intensify the chocolate flavor and make it visually appealing.
  • Creative Uses!
  • French Toast: Leftover slices can be used to make a delicious French toast. Serve it with maple syrup and fresh berries.
  • Bread Pudding: Turn stale slices into a decadent bread pudding by mixing with eggs, cream, and additional raspberries.
  • Sandwiches: Use as a base for sweet sandwiches โ€“ for example, layering with cream cheese, more raspberries, and a sprinkle of powdered sugar.

๐Ÿ‘ How to Store Leftovers

Cool, dry place:ย Store the bread in a cool, dry place, such as a pantry or cupboard, away from direct sunlight and heat sources in a plastic bag for 2-4 days.

Freeze:ย Store your bread in a Ziplock bag in the freezer. Frozen bread can be stored for up to 2 months. When you’re ready to eat it, thaw the bread at room temperature or reheat it in the oven.

๐Ÿค” Common Questions

Q: What’s the best type of flour to use for a raspberry white chocolate sourdough bread?

A combination of bread flour and all-purpose flour can provide a good balance of structure and tenderness, while a touch of whole wheat or rye flour can add depth and complexity to the bread.

5 from 1 vote

Raspberry White Chocolate Loaf

Print recipe
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.
Prep Time:3 hours
Cook Time:48 minutes
Fermenting time:10 hours
Total Time:13 hours 48 minutes

Ingredients

  • 100 grams bubbly, active sourdough starter
  • 200 grams filtered water
  • 125 grams frozen raspberries
  • 30 grams honey
  • 550 grams all-purpose flour
  • 9 grams salt
  • 1 cup white chocolate chips

Instructions

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 12×8 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!

Notes

If you’re making this and find that the frozen raspberries are making the dough to wet, you can either thaw and drain the access moisture from them or use fresh raspberries.ย 
Use freeze dried raspberries blended up if you want more of a pink color in your dough without using artificial coloring!ย 
Make sure your starter is active and bubbly. Feed it 4-6 hours before using it in your dough for the best results.
ย 
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: Artisan, Sourdough, Valentines Day
Servings: 7

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5 from 1 vote

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5 Comments

  1. Hi! I just want to double check and make sure the 200 grams of water this recipe calls for is correct? I made this and my dough was so dry. Iโ€™ve made SO many of your recipes and theyโ€™ve all turned out amazing, so I just wanted to reach out and make sure Iโ€™m not missing anything ๐Ÿ™‚