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chocolate chunk raspberry bread

Chocolate Chunk Raspberry Sourdough Bread

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  • Author: sourdoughjesha
  • Total Time: 0 hours


This Chocolate Chunk Raspberry Sourdough bread is soft on the inside and crusty with swirls of sweet raspberries and melty dark chocolate. If you love sourdough and chocolate, you are going to fall in love with this bread!



400g Bread Flour: A high-protein flour is needed for bread making. You can use a white or whole wheat bread flour. King Arthur has a great bread flour that is usually widely available. I use this stone ground partially sifted whole wheat flour. I recommend using a blend of white bread flour and whole wheat flour.

304320g Water: (For white bread flour use 304-310g water and for High Extraction Bread Flour use 320g water)

80g Sourdough Starter: Be sure you are using active sourdough starter (not discard).

2024g of Organic Freeze-Dried Raspberries: I used this brand of organic freeze-dried raspberries. You can add more or less depending on the type and color of the brand you end up using.

Chunks of 1 Chocolate Bar (Chunks): I used chunks of my favorite Eating Evolved Sweet & Salty chocolate bar.

8g Sea Salt: Enhances flavor (and nutrition) by slowing fermentation.


  1. Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 80g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before if you’re planning to mix the following morning. You’ll remove 80g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter. 
  2. Autolyse (optional): In a large bowl or tupperware, combine flour, freeze-dried raspberries, and water in a bowl. Using your hands, mix the ingredients together until the dough fully absorbs the water. This will only take a couple of minutes, and there should be no dry patches left when you’re done. When you’re finished mixing, cover with a towel, plastic wrap, or use a lid if it’s in a plastic or glass Tupperware. Let the dough rest for at least 30 minutes and up to 4 hours. Once your autolyse is done, add starter and salt. Pinch in the salt until it’s fully dissolved into the dough. Perform 4 more stretch and folds to ensure the salt is thoroughly distributed.
  3. Mix and Initial Stretch & Fold Set: Add flour, freeze-dried raspberries, sourdough starter, salt, and water to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perfect stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out. This process helps your dough keep its form through the bulk fermentation.
  4. Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it nearly doubles in size. It usually takes about 4-7 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 30 minutes – 1 hour throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! Just try to get a few sets, especially at the very beginning! I don’t bother timing stretch and folds anymore and just kind of wing it. 
  5. Add Chocolate Chunks and Raspberries: Using my video as a guide, wet your table, dump out your dough, and gently stretch the dough into a rectangle. Now sprinkle on chocolate chunks and extra freeze-dried raspberries to your liking. 
  6. Shape: Now before shaping, you’ll want to prepare your proofing basket. Line your proofing basket with a kitchen towel or liner if you have one, and lightly dust with flour. Please use my video as a guide for shaping. And here’s another great shaping video for reference.
  7. Overnight Rise: Now it’s time to lay your dough baby to rest and pop her in the fridge. First, you’ll need to cover it to prevent the exterior of the dough from drying out. I use these elastic dough covers. After you’ve covered the dough, place it in the fridge and let it hang out there for anywhere from 12 to 24 hours. 
  8. Preheat Oven + Cast Iron: Place your Dutch oven into your oven and preheat to 500 degrees. When the oven is preheated, remove your dough from the fridge. Cover your Tupperware/bread basket with a piece of parchment paper, and then place a cutting board over the parchment paper. While holding the parchment paper and cutting board against the Tupperware, flip it over and allow the dough to turn out. 
  9. Score Bread: Using a scoring knife, gently score your bread at a 45-degree angle, cutting just below the skin that has formed on the outer layer of the dough. This step will allow gases to escape while the bread bakes and prevent it from cracking in unpredictable ways. By scoring, we have greater control of the final product. Here’s a helpful video from Breadtopia on how to score a boule (tip: you don’t need to do a full cross-section like they do in the video. I just do one straight line and call it a day).
  10. Bake: Quickly remove your Dutch oven from the oven while being mindful of letting as little heat escape as possible. Lifting from the parchment paper edges, place your dough in the Dutch oven, add the lid, and bake at 500 for 20 minutes. After 20 minutes, remove the lid, and lower the temp to 450. Continue baking for another 20 – 30 minutes. The bread is done when the crust is a beautiful golden brown and the internal temp is about 208-210 degrees.
  11. Cool and Enjoy: Allow the bread to fully cool (at least one hour) before slicing into it. Or, don’t wait and cut into after 15 minutes. Slather with butter! Yes, cutting into it too soon will yield a slightly gummier loaf, but NOTHING is better than fresh baked bread straight out of the oven. Totally your call! 
  • Fermentation Time: 18-20 Hours