White Chocolate Raspberry Sourdough! 2 Ways! Focaccia & Boule | Chocolate Sourdough Series Part 3

In this video I’m going to show you how to make white chocolate sourdough two ways! First a simple same day focaccia. Second, a delicious artisan style sourdough boule. I added white chocolate, raspberry, pistachios, and toffee bits into my loaves! #sourdough #whitechocolate #focaccia #bread #recipe

*I N G R E D I E N T S :

f o c a c c I a

500g bread flour
375-400g water
130g sourdough starter
100g sugar
10g salt
Avocado oil - or neutral tasting oil
t o p p i n g s:
175 g frozen raspberries
150g white chocolate
40g heath toffee bits

a r t i s a n b o u l e

500g bread flour
350-375g water
130g sourdough starter
100g sugar
10g salt
I n c l u s i o n s:
35 g freeze dried raspberries
150g white chocolate
30 - 40g roasted pistachios

*F O C A C C I A R E C I P E :

Mix active sourdough starter and water in a large bowl.
Mix to combine
Add salt and sugar
MiX to combine
Add flour
Mix until all of the flour is fully hydrated
Rest covered for 30 hour
Stretch and fold the dough for four rounds spaced 30 minutes apartRest dough covered somewhere warm for 2 hours
Line a 9”X13” baking dish with parchment paper
Oil dish with a few tablespoons of avocado oil or neutral tasting oil
Release dough from bowl into baking dish
Fold as shown in video and flip dough over so the seam side is down
Rest dough covered somewhere warm for about 3 hours (until dough is very light, puffy, filled with air, and has stretched to fill the baking dish)
Cover baking dish with foil and bake at 425f for 30-40min
Remove foil and turn oven down to 350f continue to bake for an additional 30 min or until golden brown and baked through
Remove focaccia from pan while it is still warm and allow to cool on a wire rack
Enjoy!!

*B O U L E R E C I P E:

Add active sourdough starter and water in a large bowl.
Mix to combine
Add salt and sugar
Mis to combine
Add flour
Mix until all of the flour is fully hydrated
Rest covered for 1 hour
Start a series of 4 stretch and folds spaced 30 min apart
During the 3rd rounds of stretch and folds add you inclusions (raspberries, white chocolate, and pistachios)
Stretch and fold the dough a fourth time (I prefer coil folds for the fourth round)
Rest dough for approximately 2hours ( you may need longer depending on the temperature of your home and how active your starter is)
Shape dough and place in a banneton in the fridge overnight (6-18 hours)
The next morning preheat oven with a dutch oven inside at 450°F for 45min-1hour.
Remove dough from the fridge and score.
Place in the preheated dutch oven with the lid on for 30 min.
Remove the dutch oven lid, turn the oven down to 400°F and bake the dough for an addition 10-20 min.
Wait to cool before cutting.
Enjoy!

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*A M A Z O N S O U R D O U G H E S S E N T I A L S:

*M I S C :

( I love epidemic sound, all of my sound effects and music are from epidemic sound)

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*T I M E L I N E
00:00 Intro
00:12 Make focaccia dough
01:17 Focaccia stretch and folds
03:23 Focaccia shaping
04:00 Focaccia add toppings
05:07 Focaccia baking
05:59 Make boule dough
06:44 Boule stretch and folds
07:24 Boule add inclusions
08:31 Boule shaping
10:03 Score, bake & enjoy

C O N T A C T:
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[hootintootinz]

that loaf looks jaw droppingly delicious

[MarkMcIntyre-ok]

I will definitely be baking these today for my birthday cake lol. Thank you as always for an amazing how to video tutorial.

[adessnakesgirl]

Could you tell me where did you get freeze dried raspberries? Thank you

[ashley-fehv]

For the 2+hr rest, is that like a normal bench rest for regular sourdough? …where we are waiting for it to grow by almost 50%?

[theds]

Could you tell me where you got your Dutch oven please?

[abutaherdinu]

Delicious recipe, i love the recipe, appreciate you...subscribed you. Any way to talk with?

[incicetin]

Looks amazing, I am so inspired to try the recipe!