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Whole Raspberry Caramel Macchiato Sourdough Bread with raspberries bursting through the crust

Raspberry Caramel Macchiato Sourdough Bread

This Raspberry Caramel Macchiato Sourdough Bread is a delicious combination of rich espresso, sweet caramel, tart raspberries, and creamy white chocolate! Made with freshly brewed espresso right in the dough, this loaf has a subtle coffee flavor that pairs perfectly with the sweetness of the caramel and white chocolate. The raspberries add a delicious fruity twist, while the caramel creates sweet, gooey pockets throughout the bread. It’s the perfect sourdough loaf for coffee lovers looking to try something a little different!
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Servings: 1 loaf
Ingredients Recipe

Ingredients
  

Sourdough Loaf
  • 500 g bread flour
  • 325 g total liquid 4 shots of espresso plus enough filtered water to reach 325g
  • 100 g active sourdough starter
  • 10 g salt
Raspberry Caramel Macchiato Inclusions
  • 6 oz raspberries approximately 170g; I used fresh, but if I were to make this again, I would use freeze-dried raspberries instead
  • ⅓ cup white chocolate chips
  • 4 tablespoons caramel drizzle

Recipe
 

  1. Prepare the Espresso Mixture: Brew 4 shots of espresso and allow them to cool completely.
    Place the espresso on a kitchen scale and add enough filtered water until the total weight reaches 325g.
    Make sure the espresso mixture has cooled to room temperature before adding your sourdough starter.
  2. Mix the Dough: In a large mixing bowl, combine your 325g espresso and water mixture with 100g of active sourdough starter. Stir until the starter is mostly dissolved.
    Add 500g of bread flour and 10g of salt. Mix until everything is incorporated and a shaggy dough forms.
    Cover and allow the dough to rest for 1 hour.
  3. Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
    Complete 4 rounds of stretch and folds, allowing 30 minutes of rest between each round.
    The dough should become smoother, stronger, and more elastic with each set.
  4. Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen approximately 50–75%, appears puffy and jiggly, and has visible air bubbles.
    Fermentation time will vary depending on your kitchen temperature and how active your sourdough starter is. Watch your dough rather than relying strictly on the clock.
  5. Prepare the Raspberry Caramel Macchiato Inclusions: While your dough is fermenting, prepare your inclusions.
    If using fresh raspberries, gently wash them and pat them dry with a paper towel to remove excess moisture.
    Measure out ⅓ cup of white chocolate chips and 4 tablespoons of caramel drizzle.
    I used fresh raspberries for this loaf, but if I were to make it again, I would use freeze-dried raspberries instead. Fresh raspberries release quite a bit of moisture into the dough, while freeze-dried raspberries would provide a more concentrated raspberry flavor without adding extra moisture.
  6. Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.
    Begin drizzling some of the caramel drizzle over the dough, followed by the raspberries and white chocolate chips.
    As you fold the dough into thirds, continue adding the caramel drizzle, raspberries, and white chocolate chips between each layer, making sure every fold has a good amount of each inclusion.
    Continue folding until all 4 tablespoons of caramel drizzle, 6 oz of raspberries, and ⅓ cup of white chocolate chips are incorporated throughout the layers.
    Be gentle while folding, especially if you’re using fresh raspberries, as they can easily burst and release additional moisture into the dough.
    Try to keep the caramel tucked inside the layers rather than exposed on the bottom of your loaf, as the sugar can caramelize and burn during baking.
  7. Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the raspberries, caramel drizzle, and white chocolate chips tucked inside.
    Avoid overworking the dough, as the fresh raspberries can release extra moisture when crushed.
    Place the shaped dough seam-side up into a floured banneton.
    Cover and refrigerate overnight until ready to bake. I typically cold proof overnight and bake the following day.
  8. Bake: For this loaf, a suggested starting point is to preheat your oven to 450°F (232°C) with your Dutch oven inside for 30 minutes.
    Remove your sourdough from the refrigerator, transfer it onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
    Bake at 450°F (232°C) for:
    • 40 minutes covered
    • 10 minutes uncovered
    Check your loaf for doneness and add additional baking time as needed. If the top begins getting too dark, place the lid back on and continue baking covered.
    The loaf is fully baked when the internal temperature reaches approximately 200°F (93°C). Check the temperature in the bread portion rather than directly in a raspberry, caramel, or melted white chocolate pocket.
    Every oven is different, so baking times may vary.
  9. Cool and Enjoy: Once baked, carefully remove your sourdough from the Dutch oven and transfer it to a cooling rack.
    Allow the loaf to cool for at least 1 hour before slicing to give the inside time to set.
    Enjoy the delicious combination of rich espresso, sweet caramel, tart raspberries, creamy white chocolate, and homemade sourdough!