Blackberry White Chocolate Sourdough Bread
A sourdough loaf laminated with fresh blackberries and white chocolate chips.
Ingredients
Recipe
- Mix the starter and water, then add the bread flour and salt. Mix until combined and rest for 1 hour.
- Do 4 sets of stretch and folds, 30 minutes apart.
- Let the dough bulk ferment until it is jiggly and no longer sticky to the touch.
- Stretch the dough out for lamination and add the blackberries and white chocolate chips. Fold the dough up, shape, and place in a floured banneton. Be gentle while shaping so the blackberries don’t get completely crushed.
- Cold proof until ready to bake.
- Preheat oven to 450°F. Score the loaf and bake covered for 30 minutes.
- Remove the lid and bake uncovered for another 10–15 minutes. Keep an eye on the loaf toward the end to make sure the white chocolate doesn’t burn.
- Cool for at least 1 hour before slicing.
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