Description

This Raspberry Sourdough Bread blends tangy starter with tart raspberries, rich cocoa, and swirls of creamy white chocolate for a cozy winter bake. The loaf features a crisp crust and tender crumb, punctuated by pockets of melted dark and white chocolate alongside bursts of juicy berries. Simple enough for home bakers, it balances rustic artisan charm with dessert-like indulgence. Whether served warm with butter at breakfast or drizzled with extra chocolate for a festive treat, this loaf captures the essence of winter sourdough flavors and elevates a classic bake into a celebration.

Ingredients

Scale

100g active sourdough starter (100% hydration)

250g warm water

350g bread flour

25g unsweetened cocoa powder

7g fine sea salt

20g honey or maple syrup

80g chopped dark chocolate (60–70%)

80g white chocolate chunks or chips

125g fresh or frozen raspberries

15g olive oil or melted butter

Instructions

1. Combine warm water and sourdough starter, stir in flour, cocoa powder, and honey, then autolyse 30 minutes.

2. Add salt and use stretch-and-fold or stand mixer to develop gluten.

3. Perform bulk fermentation at room temperature for 3–4 hours, folding every 30–45 minutes.

4. Toss frozen raspberries in flour and chop chocolates while dough ferments.

5. Gently incorporate raspberries and chocolate into dough by envelope folding and coil folding.

6. Shape dough into a boule or batard and place seam-side up in a floured basket.

7. Cold proof in the refrigerator for 8–12 hours.

8. Bake in a preheated 450°F Dutch oven covered for 20 minutes, uncover and bake 20–25 minutes, then cool on a rack.

Prep Time: 4 hours 45 minutes plus overnight
Cook Time: 40 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: raspberry bread, sourdough bread, chocolate raspberry bread, white chocolate bread, winter sourdough, artisan bread, homemade bread, fruit bread