Raspberry and White Chocolate Sourdough

April 26, 2013Sew White

Raspberry and White Chocolate Sourdough

I used the Paul Hollywood recipe for Raspberry and White chocolate sourdough. It is a wonderful recipe and so very very tasty!

Recipe is here http://www.bbc.co.uk/food/recipes/white_chocolate_and_89452

The plain sourdough was gorgeous. It was so smooth and elastic like to work with. It was so lovely to knead, my friend describes it as kneading silk.

I kneaded in the white chocolate first and then the raspberries. You will need to have extra flour ready when you add the raspberries as the dough will get very wet.

As you can see it got really messy!

After adding flour gradually it started to come together. Don’t add too much flour once it’s starting to come together stop adding the flour.

Paul Hollywood’s recipe needed a 1kg banneton. The bannetons for sale at Sew White are 500g so I needed two. I rather liked having two loaves at the end as I felt I had made more. Either way they were all eaten!

I left them over night and this is how they looked as they went in the banneton and the next morning. It was great to get up early  put the oven on and have fresh bread for breakfast.

Tipping them out was a bit scary but flouring the banneton well before hand helped as they came out easily.

Here is before and after the oven. I love the lined effect! They did deflate a little when being tipped out but grew again in the oven.

They looked amazing when they came out of the oven. The smell was wonderful too, beautifully sweet.

Inside the bread was slightly pink and you could see the white chocolate.

I love this recipe and will be making it again!
Next time I will half the recipe as one loaf at a time would be enough.

Happy Baking x

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