Ingredients:
- 310g water
- 120g active sourdough starter
- 500g all-purpose flour
- 10g sea salt
- Fresh raspberries (a handful, cut into pieces)
- Block of cream cheese (cut into small chunks, about 1/4 to 1/3 of a block)
Instructions:
-
Mix the Dough:
In a large mixing bowl, combine the water, sourdough starter, flour, and sea salt. Stir everything together until a rough dough forms. -
Rest the Dough:
Let the dough rest for 1 hour at room temperature. This helps the flour fully hydrate and the starter begin its fermentation. -
Stretch and Fold:
After the rest, perform 4 sets of stretch and folds every 30 minutes. To do this:- Wet your hands, then stretch one side of the dough up and fold it over the center.
- Repeat with the other sides, then turn the bowl and repeat the stretch and fold motion.
- The goal is to build the dough’s structure and strength.
-
Bulk Ferment:
After the stretch and folds, cover the dough and let it ferment until it has doubled in size. This should take about 3-4 hours, depending on the ambient temperature. -
Shape the Dough and Add Inclusions:
Once the dough has doubled, gently turn it out onto a floured surface. Flatten it slightly and then add the fresh raspberries and cream cheese pieces evenly throughout the dough. Gently fold them into the dough, being careful not to squish the raspberries too much. -
Cold Fermentation:
Shape the dough into a round loaf and place it into a proofing basket or on parchment paper. Cover it with a damp towel or plastic wrap, and refrigerate it for 8-12 hours for a slow fermentation. -
Preheat the Oven:
When you’re ready to bake, preheat your oven and Dutch oven to 480°F (250°C) for an hour. This ensures that the Dutch oven is hot enough to create a nice, crispy crust. -
Bake the Bread:
Once the oven is preheated, carefully remove the hot Dutch oven and place the dough (with the parchment paper) inside. Cover the Dutch oven with its lid and bake for 30-35 minutes at 450°F (230°C). -
Final Bake:
After the lid comes off, continue baking for another 10-20 minutes until the bread has a deep golden brown crust and sounds hollow when tapped on the bottom. -
Cool and Slice:
Let the bread cool on a wire rack before slicing to allow the texture to set.
Notes:
- Inclusions: You can add more raspberries if you prefer a more fruity flavor or swap them for other berries or fruits, like blueberries or blackberries.
- Proofing: If the dough is slightly underproofed (as you mentioned), it’s still going to be delicious! But letting it proof longer can help develop more flavor and a lighter texture.
- If you don’t have a Dutch oven, you can bake the bread on a baking sheet, but the crust may not be as crispy.