Blueberry Sourdough Bread with White Chocolate
If you’ve ever wondered whether blueberries and white chocolate belong in sourdough… wonder no more… they absolutely do. This heavenly loaf is lightly sweet, perfectly tangy, and filled with jammy berries and creamy white chocolate in every slice. A cozy, bakery style twist on classic sourdough.
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
*I use a small metal trivet or a rolled coil of aluminum foil. This keeps the bottom of the dough from burning because this is a sweet dough and the sugars easily burn.
Tried this recipe?Let us know how it was!