This was insanely delicious! Make sure you use high quality white chocolate and not chips. Either a Lindt bar chopped or what I used-Callebaut Callets!
Here are links to my FAVORITE bread tools that I have recently bought and love!
Cambro containers-best for watching bulk fermentation!
Food Safe Gloves so you won’t get too messy!
Dutch oven-perfect size for this loaf
White Chocolate Sourdough Bread
Ingredients
- 165 g flat unfed hungry starter
- 400 g water
- 650 g bread flour
- 15 g salt
- 100 g high quality white chocolate callets or chopped chocolate
Instructions
- Combine water and starter, mix.
- Add flour and salt. Mix to a shaggy ball of dough. Cover and rest 30 mins.
- Do 3 sets of stretch and folds every 30 mins. Transfer dough to an oiled cambro container and cover. Let bulk ferment until almost doubled. (Mine took about 5 hours in a 77° room. It had just about doubled but not quite)
- Remove dough onto floured surface. Pull sides up in a stretch and fold motion to form a ball, cup & pull for tension and flip over. Let rest 20 mins.
- Add rice flour to a banneton. Preheat oven 475 with dutch oven inside oven.
- Flip dough over and stretch into rectangle. Spread white chocolate all around reserving a bit.Fold sides into middle like a letter -add the rest of the chocolate-and roll for tension. Cup and pull. Place seam side up into banneton.
- Cover and let rise about 45 mins-1 hour. Can also pop in fridge after for 30 mins for easier scoring.
- Carefully turn dough out onto parchment and score with lame. Place in dutch oven. Bake 20 mins covered and 20 mins uncovered. After the 40 mins I place a cookie sheet under the pan and lower to 450. Bake approx 9 mins more until 205-208℉.
- Let cool before slicing!
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