fter making raspberry and white chocolate sourdough I became addicted to it. It tasted so good. I went to get some more raspberries to make more of sourdough and there was an offer for raspberries and blackberries so I decided to try a new flavouring to the dough.
I made the full amount of sourdough and when it came to adding the fruit I halved the dough and put in the raspberries and white chocolate into one half. The blackberries were ripe but they needed cutting up to help them in. They didn’t squish as much as the raspberries but I still needed to add some more flour to make up for the juice which came out when it was kneaded in.
I add a few of the half blackberry pieces an tried not to break them when kneading them in so I could see how they worked in the dough. (They worked very well!) Unlike the raspberries the blackberries were far more subtle and the rich sourdough taste complimented it very well.
Due to it being sourdough this is a great bread to starting making at 5pm and leave to rise, knock back and knead the blackberries in at 10pm, leave the dough to rise again in the banneton and bake first thing the next morning.
- 190 g strong white flour
- 125g sourdough starter
- half a teaspoon of salt
- roughly 60ml of water
- 60g of blackberries
- extra flour for dusting the work top
- semolina for dusting
Mix together the sourdough starter and strong white flour with the salt and gradually add the water until it forms a soft dough.
Tip the dough on to a lightly oiled work top and knead by hand for 10-15 minutes. The dough is lovely to knead and is far smoother and softer than a normal loaf I think.
Put the dough in a oiled bowl, in a plastic bag and leave for 4-5 hours until double in size.
Knock the dough back and chop up the blackberries in to quarters.
Knead the blackberries in to the dough trying not to squash them too much.
Flour the banneton basket and pop the dough in with the seam side facing up.
Pop the basket in a plastic bag and leave for about 9 hours - overnight is what I do. Then you have fresh bread for breakfast.
Preheat the oven to 220 degrees and put in a baking tray at the bottom of the oven.
Dust another baking tray with strong white flour and semolina. Carefully tip the dough out of the banneton and on to the tray.
Add cold water to the baking tray at the bottom and put the other baking tray in. The water will create steam and give the loaf a lovely crust. Bake for 20 mins.
I cut up the blackberries before kneading them in.
The dough looked so pink! The large bits of blackberry were obvious to see and I really liked that!
The next morning it had filled up the banneton completely.
Carefully tipped the dough out on to a baking tray and popped it in the oven.
I hope you enjoy!