White Chocolate Raspberry Sourdough Bread #sourdoughbreadrecipe

White Chocolate Raspberry 🩷 Sourdough Bread
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Dough Ingredients

- 360g warm water
- 100g active & bubbly starter
- 500g unbleached bread flour @kingarthurbaking
- 60g cocoa powder @traderjoes
- 10g salt
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Prep Day

- Mix starter & water in a bowl
- Add in flour and salt
- Mix until fully combined
- Cover and rest 30-45 mins
- Fold once every hour, I usually do 3-4 times
- Cover & let rest in between
- Wait until the dough doubled in size. This can take 3-6 hours.

*get your “add ins” before next steps (raspberries & white chocolate chips)

- After dough has doubled, flatten out
- Layer on your raspberries (I used @traderjoes dried raspberries)
- Layer on your white chocolate chips (I used @lilys_sweets )
- (optional) cut a sliver off the one side & roll a mini loaf to place inside your bigger loaf. This will get the additions more evenly marbled throughout
- Fold together, shape & place into a floured banneton
- Place into fridge overnight proof for 12-18 hours.

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Bake day:

-Preheat oven with Dutch oven on 500F
- Take dough out of the fridge
- Place on parchment paper - Sprinkle a little flour on top and score
- Place into preheated Dutch oven
- Bake 20min on 500 F with lid ON
- Bake 20min at 425 F with lid OFF

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