Lemon and White Chocolate Sourdough Bread
This Lemon and White Chocolate Sourdough Bread combines bright citrus zest with creamy pockets of melted white chocolate inside a soft, airy sourdough crumb. The result is a lightly sweet, tangy artisan loaf with a crisp golden crust, perfect for breakfast, brunch, or dessert-style snacking.
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen scale (optional)
- Proofing basket or bowl
- Parchment paper
- Sharp knife or bread lame
- Dutch oven with lid
- Oven
Ingredients
- 3 ½ cups bread flour
- 1 cup active sourdough starter
- ¾ cup warm water
- 1 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- ¾ cup white chocolate chips or chopped white chocolate
Instructions
- In a large bowl, mix flour and water until fully combined and let rest for 30 minutes.
- Add sourdough starter, salt, lemon zest, and lemon juice, then mix until smooth.
- Cover and rest for 30 minutes.
- Perform stretch and folds every 30 minutes for 2 hours.
- Gently fold in white chocolate during the second fold.
- Let dough rise at room temperature until puffy and increased by about 60%.
- Shape into a round loaf and place in a floured proofing basket.
- Refrigerate overnight for slow fermentation.
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Transfer dough to parchment, score the top, and place in hot Dutch oven.
- Bake covered for 25 minutes.
- Remove lid and bake another 15-20 minutes until golden brown.
- Cool completely before slicing.
Notes
Nutritional Info (Approximate per slice)
- Calories: 210
- Carbohydrates: 34g
- Protein: 6g
- Fat: 6g
- Sugar: 6g
