Ingredients
Sourdough Starter
- ½ cup sourdough starter, active and bubbly
- 30 grams sourdough starter (for feeding night before)
- 35 grams unbleached all-purpose flour (for feeding night before)
- 35 grams room-temperature filtered water (for feeding night before)
Main Dough
- 1 ¼ cup warm water (100°F or 38°C)
- 1 ¾ tsp salt
- 4 cups all-purpose flour
- ½ cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- Feed Starter Night Before: Combine 30 grams of sourdough starter with 35 grams of flour and 35 grams of water in a bowl or jar. Stir well to create 100 grams of activated starter, then let it ferment overnight until bubbly and active.
- Make the Dough: In a large mixing bowl, whisk together the active sourdough starter and warm water. Add salt and all-purpose flour, and stir until fully combined forming a shaggy dough.
- Initial Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes to begin gluten development.
- Stretch and Fold: With wet hands, pick up one corner of the dough, stretch it up and fold it over itself. Rotate the bowl a quarter turn and repeat this folding process 3 to 4 times to develop structure.
- Second Rest: Cover the dough again and rest for another 30 minutes.
- Repeat Stretch and Fold: Perform the stretch and fold process 3 to 4 additional times with 30-minute rests in between. The dough should become smooth, elastic, and pliable.
- Bulk Rise: After final fold, cover the bowl and let the dough rise in a warm place for 12 hours or until nearly doubled in size.
- Prepare Banneton: Generously flour a banneton or proofing basket and set aside.
- Roll Out Dough and Add Mix-ins: Turn the dough out onto a dry surface and lightly roll into a rectangle. Sprinkle sugar, half the raspberries, and half the white chocolate chips evenly over the surface.
- Fold Dough and Add Remaining Mix-ins: Fold one-third of the dough leaving some open, then fold the remaining third over. Turn the dough and distribute remaining raspberries and white chocolate chips on top.
- Shape Dough: Roll the dough into a tight ball to match the size and shape of your banneton.
- Final Proof and Refrigeration: Place the dough smooth side down into the floured banneton. Cover and refrigerate for 8 hours to develop flavor.
- Bring Dough to Room Temperature: Remove from fridge and let the dough sit at room temperature for about 2 hours.
- Prepare Oven: About 1 hour and 15 minutes after removing dough from fridge, preheat oven to 450°F (232°C) with a Dutch oven placed on the bottom rack.
- Score the Dough: Transfer dough onto a silicone mat or parchment paper. Using a sharp razor or knife, cut a slash across the dough to allow expansion during baking.
- Bake Bread: Place dough with parchment paper into the preheated Dutch oven. Add 3-4 ice cubes around parchment to create steam. Bake covered at 450°F (232°C) for 25 minutes.
- Remove Lid and Continue Baking: After 25 minutes, take off the lid, reduce oven temperature to 375°F (190°C), and bake uncovered for another 25 minutes until golden and crusty.
- Cool: Remove bread from oven and cool on a rack for 30 minutes before slicing to avoid doughy texture.
Notes
- Using fresh raspberries helps maintain texture during baking, but frozen can also be used if thawed and drained first.
- The stretch and fold technique is essential for gluten development instead of traditional kneading.
- Allowing the dough to refrigerate overnight enhances flavor complexity and makes the dough easier to handle when shaping.
- Use a Dutch oven with a lid to create steam inside for a crispy crust.
- Letting the bread cool fully before slicing ensures proper crumb setting and prevents a gummy interior.
- Prep Time: 45 minutes (including feeding starter)
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
