I know what you’re thinking… Blueberry Sourdough Bread with white chocolate? Really? Did she really do that?
Yes. Really. She really did.
And I know what else you’re thinking… ummm… are we still in The Pypers Kitchen? Yes, friends. We are. And listen…
I know this recipe takes patience, which is not usually my forté… but that’s how sourdough works. I don’t make the rules.
And yes — the ingredient-to-instruction ratio here is mildly shocking for a Pypers Kitchen recipe. Six ingredients. Seventeen thousand paragraphs. But sourdough is a process, not a quick fix. Once you get into the rhythm of it, you might even find it’s kind of therapeutic. Or not. You might get angry at it (and me). If that happens, we can talk about it over tea and huge hunks of this insanely delicious bread.
Tangy sourdough, jammy blueberries that burst into the crumb (and into your mouth), and creamy white chocolate that melts just enough to feel luxurious without turning it into dessert. It’s a little dramatic. And it’s absolutely worth it.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Blueberry Sourdough Bread with White Chocolate
Equipment
- 1 Banneton (Bread Proofing Basket)
- 1 Kitchen Scale
- 1 Heavy Dutch Oven with Lid
Ingredients
- 125 grams active sourdough starter
- 330 grams water
- 40 grams sugar
- 10 grams salt
- 500 grams bread flour
- 150 grams fresh blueberries
- 100 grams white chocolate chips
Instructions
The Dough:
- Add the starter and the water to a large bowl and whisk together.
- Add in the bread flour, salt and sugar.
- Mix all together with a spoon or rubber spatula until fully combined and a shaggy dough forms.
- Cover and rest for 30 minutes.
The Stretching and the Folding:
- Perform a series of stretch and folds.
- Wet your hands and pull one side of the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat. Do this until you’ve completed all four sides. Cover and set aside for 30 minutes.
The Add-ins:
- Now we’ll add in the blueberries and the white chocolate chips.
- Gently stretch the dough into a rough rectangle on the countertop and scatter the blueberries and white chocolate over the surface. Fold each of the four sides into the centre of the dough (like an envelope) to enclose the inclusions, then return to the bowl and rest for 30 minutes.
- Complete another set of stretch and folds.
- Cover and rest for 30 minutes.
- Complete one more set of stretch and folds.
The First Rise:
- Cover the bowl and allow the dough to rest and rise for 2-3 hours. It should have increased in size by about 50%. If it hasn’t, allow it to rise until it has. Bulk fermentation time will vary depending on room temperature.
The Shaping:
- Gently tip the dough out of the bowl onto the counter. With wet hands shape the dough by repeating the same folding action used for stretch and folds.
- Once you have the dough in a tight ball, flip it seam side down and slide it gently in all directions across the work surface to create a tense outer layer. Let it rest 5 minutes.
- Flip the dough into your flour-lined bread basket so it is now seam side up. Sprinkle with a little flour and cover with plastic wrap.
The Proofing:
- Refrigerate for 12-24 hours.
The Baking:
- Place your covered Dutch oven in the oven and preheat to 450.
- Remove the plastic covering from your bread dough and place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper.
- Score the dough in one long line on one side, about 1/2” deep.
- Remove the Dutch oven from the oven and take the lid off (WITH OVEN MITTS ON!!). Place an oven-safe trivet* in the bottom of the pot.
- Transfer the dough to the pot using the parchment paper as “handles”. Cover the pot and return it to the oven.
- Bake for 25 minutes. Turn the oven down to 400, remove the lid and bake for an additional 15 minutes.
The Best Part:
- Remove from the oven and use the parchment paper to remove the dough from the pot. Set on a cooling rack and allow to cool before cutting.
Notes
my pro tips for making the best blueberry sourdough bread
The starter – make sure your starter is active and bubbly before starting. This dough has some yummy inclusions so a strong starter matters here.
The blueberries – if your berries are very juicy and you’re pretty sure they’re going to be bursing, consider freezing them a little bit first. It helps reduce bursting and streaking through the dough.
The inclusions – when adding the blueberries and white chocolate, stretch the dough gently and scatter them evenly before folding. This prevents one giant chocolate pocket hiding in a single slice. We’re hoping for even-ish distribution.
The trivet trick – this is a little unique and this is my own special trick… because this is a sweet dough, the sugars can cause the bottom to brown quickly or even burn – which sucks. Elevating the loaf slightly in the Dutch oven helps prevent an overly dark bottom crust. I have been the recipient of burnt crust sourdough and it does not make me a happy girl.
Cooling completely – I know. It’s hard. I know. But the chocolate needs time to set and the crumb needs time to finish cooking. Cutting too soon can result in a squashed loaf. Don’t ask how I know… I just know.
recipe substitutions and variations
Dark Chocolate Version – Swap the white chocolate for dark chocolate chips for a deeper, richer, chocolatey flavour.
Lemon Blueberry Version – Add fresh lemon zest to the dough for a brighter, citrus-forward loaf. You can make this version with or without the white chocolate chips.
Nutty Version – Add a handful of chopped toasted almonds or pecans for texture.
serving suggestions
Thick slice, lightly toasted, with salted butter melting into it. This is how I do it and I’m not sure I can think of anything better.
Except maybe alongside a huge coffee on a quiet weekend morning.
Or… as French toast! Yes. This is insanely good. Topped with powdered sugar or maple syrup and whipped cream?! OMG.
Or sliced and served on a brunch table if you think you can handle all the attention you’re going to receive.
storing leftovers and make ahead details for this blueberry sourdough bread
Storing – store at room temperature in a bread bag or wrapped in a tea towel for up to 2 days. Because of the fruit, it’s best enjoyed fresh. If you want to keep it longer you should move it to the fridge and then heat or toast lightly before serving.
Freezing – I like to slice the loaf and freeze it in an airtight container. Toast slices straight from frozen.
Make-Ahead – The 12–24 hour cold ferment makes this perfect for prepping the day before baking.
what makes this bread so special?
Aside from the obvious? I mean, it’s berries and white chocolate… one of my very favourite flavour combinations (as seen here and here aaaaaaand here)
It also works because of contrast.
The slight tang of the sourdough against the creamy sweet white chocolate. The pop of the juicy blueberries against the satisfying chew of the bread itself. And… soft crumb against crisp crust is always one of the very best reasons to eat sourdough.
It’s not cake. It’s not plain, boring bread.
It’s something in between… and that’s exactly why it works. For breakfast. Or anytime really.
If you make this Blueberry White Chocolate Sourdough, I hope you love it as much as I do. And if anyone questions the white chocolate… you can send them to me.
Drop a comment, rate the recipe, or tag me over on Instagram @thepyperskitchen so I can see your beautiful loaves.
