Amazing Chocolate Raspberry Sourdough Bread Recipe
I wanted to have a fun loaf of bread to show my class on Valentines day. Of course chocolate and raspberry came to mind right away. I don’t want to have to memorize other recipes so I used my normal rustic loaf recipe and added some special ingredients and came up with the most amazing chocolate raspberry sourdough bread in the world (this of course sounds dramatic but make it and you will see!)
Simple Ingredients Simple Steps
Since I make all the bread we eat, I have to keep it simple. Mostly I use my rustic loaf recipe and wing it when I add inclusions or when I add freshly milled grains. This time I measured so I could share with you!
Buy some freeze dried raspberries and chocolate of choice. I always recommend finding the best quality chocolate you can afford. Dark would be my first choice but semi sweet or even milk chocolate can work here. Just pick what you love.
A Few Prep Steps
Take some of the freeze dried raspberries and blend it into a powder. You’re going to need about 3 tablespoons. You will add that to the water/starter at the beginning. If you have some left over you can use it when you shape your dough after bulk fermentation.
Amazing Chocolate Raspberry Sourdough
This is one you will want for special occasions but it's so good, it's perfect for all the time
Ingredients
- 350 grams water
- 75 grams bubbly sourdough starter (feed it 4-6 hours before mixing - make sure it is peak!)
- 3 tablespoons dehydrated raspberry powder
- 550 grams organic unbleached all purpose flour
- 10 grams salt
- Dehydrated raspberries
- Chocolate (either in chip form or chopped up)
Instructions
- Add 350 grams water to a bowl
- Add 150 grams starter
- Add 3 tablespoons dehydrated raspberry powder and mix to combine
- Add 550 grams flour and 10 grams salt. Mix until combined and no flour is left. This will be a shaggy dough.
- Allow to rest for 60 minutes
- After 60 minutes do a series of stretch and folds (6 total) Three of them will be every 30 minutes and the final three will be every 15 minutes.
- Bulk ferment until puffy, jiggly and fully fermented. This will take 8-15 hours depending on the temperature in your home. Do not over proof.
- When dough is ready, dump on the counter and gently pull into the rectangle.
- Add dehydrated raspberries all on the surface and add chocolate (I did not measure but made sure the surface had both all over it - see photos)
- Fold over one side to center and add more raspberries and chocolate.
- Fold other side to center and add more raspberries and chocolate. See photos for a visual of this.
- Finally roll the dough up and shape into the tight ball using your counter to help create tension.
- Put in basket to cold proof or bake right away. You can also preheat your dutch oven so it is ready to bake once you are done shaping.
- Preheat dutch oven with the lid on at 450 degrees for at least 45 minutes;
- Place dough onto parchment and score
- Bake for 35 minutes with the lid on. Remove lid and bake for 7-10 minutes more.
- Cool on rack fully before cutting.
