Raspberry Sourdough Bread with Cream Cheese
This raspberry sourdough bread with cream cheese combines the tangy depth of naturally fermented dough with bursts of juicy raspberries and pockets of creamy richness. The result is a rustic artisan loaf with a crisp crust, soft open crumb, and a perfect balance of sweet and sour flavors, ideal for breakfast, brunch, or an elevated snack.
Equipment
- Large mixing bowl
- Dough scraper
- Proofing basket or bowl
- Dutch oven
- Bread lame or sharp knife
- Cooling rack
Ingredients
- 100 g active sourdough starter
- 450 g bread flour
- 300 g water
- 10 g salt
- 150 g sliced fresh or frozen raspberries dried
- 120 g cream cheese cut into small cubes
Instructions
- In a large bowl, mix the sourdough starter and water until fully combined.
- Add the bread flour and salt, mixing until a shaggy dough forms.
- Cover and let rest for 30 minutes.
- Perform stretch-and-folds every 30 minutes for 2 hours until the dough becomes smooth and elastic.
- Gently fold in the raspberries and cream cheese cubes during the final fold.
- Cover and allow the dough to bulk ferment at room temperature until nearly doubled in size.
- Shape the dough into a round loaf and place seam-side up in a floured proofing basket.
- Refrigerate for cold fermentation overnight.
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Score the dough and transfer it into the hot Dutch oven with parchment.
- Bake covered for 25 minutes.
- Remove the lid and bake for an additional 20 minutes until deeply golden.
- Cool completely on a wire rack before slicing.
Notes
Nutritional Info (per slice, approximate)
- Calories: 220
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 5 g
- Fiber: 3 g
