Raspberry White Chocolate 💕💗 The perfect loaf to celebrate Valentine’s Day! Sweet, tart, and oh-so-pretty, this bread combines dried raspberries and creamy white chocolate in a soft, chewy sourdough base. Whether you’re baking for someone special or treating yourself, this loaf is sure to add a little love to your table. 💕 What do you think - I should add this to my February menu OR try a different flavor? If you want me to try a different flavor combo drop it in the comments! 🥰 Why I Love the @Breadsmart Tool Kit ~ This comprehensive 5-piece set has everything you need to craft artisan loaves right at home, no bread machine required: 🤍Danish Dough Whisk: Effortlessly mixes ingredients without overworking the dough. 💘Bench Scraper: Ideal for handling sticky dough and creating clean cuts. 🤍Proofing Basket + Liner: Shapes perfect family-sized loaves with beautiful ribs. 💘Dual-Ended Lame: For precise scoring that ensures the perfect rise. 🤍Digital Recipe Book: Packed with step-by-step bread recipes to inspire your next bake! ✨All tools are dishwasher safe (except the lame blades and liner) and crafted from BPA-free, food-safe materials. Ingredients Dough: 325g water 100g starter 5g purple sweet potato powder 475g bread flour 10g salt Inclusions: 1c - 1 1/2c dried raspberries 1/2c - 1c white chocolate chips Optional: Vanilla bean powder Directions 1️⃣ Prepare Doughs: Mix ingredients until combined. Cover and rest for 1 hour. 2️⃣ Bulk Fermentation: Stretch and fold every 30 mins (3-4x). Ferment until top is rounded, visible bubbles & it passes the poke test. (3-12 hours). 3️⃣ Shape Loaf: Stretch the dough into a rectangle. Add inclusions as desired. Fold and roll into desired shape. Proof seam-side-up in a basket for 12-24 hours. 4️⃣ Bake: Preheat oven to 500°F. Score dough, bake in a Dutch oven at 440°F for 40 mins. Lower heat to 430F bake uncovered for 8-10 mins. Cool 2 hours before slicing! @Masontops
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