Chocolate Raspberry Sourdough Bread

Chocolate Raspberry Sourdough | BakeNQuilt.com

My poor sourdough starter has really been neglected since my monthly sourdough group dissolved.  I’ve been trying hard to use it once a month, but it’s much more difficult without the incentive of a deadline.  When I saw a recipe recently for White Chocolate Raspberry Sourdough Bread, I was immediately inspired inspired to make a bittersweet chocolate version.  I always have fresh raspberries on hand this time of year and chocolate any time of year, so all I had to do was revive my poor starter for a few days before I could get started.

Chocolate Raspberry Sourdough Bread is simply a normal savory sourdough loaf into which you knead fresh (not frozen as those are too wet) raspberries and chocolate chips or chunks.  This was actually the hard part!  There were several messy minutes in which I thought it would just never come together.  Thankfully, it finally did as all of the raspberries were broken up and the liquid absorbed by the dough.  The unbaked dough was a beautiful shade of pink.

The dough is then proofed and baked as usual.  I did try one more fun thing with my loaf, which was to put my initial on the top using a technique from a class I took recently.  To do this, the proofed loaf is first evenly dusted with white flour.  The stencil/shape you desire to keep white is then laid on top of the loaf.  The entire loaf top is then dusted with cocoa powder.  When the stencil is removed, the shape left behind has a nice contrast with the white flour underneath.  I was pleased with how well this came out, even after baking.  I probably could have dusted a little heavier with the flour, but my design still showed up pretty well.

Bread Stenciling

The finished loaf of Chocolate Raspberry Sourdough was pretty delicious.  It had a crispy crust but a tender and moist interior.  Though the beautiful pink color faded, the loaf definitely had a light flavor of raspberry.  We enjoyed this very much for snacks as it was hearty and satisfying with a bit of natural sweetness that is so desirable in the afternoons for some reason.

Since the We Should Cocoa challenge for this month is “Anything Goes” in honor of the founder’s birthday month (Happy Birthday, Choclette!), I am submitting this Chocolate Raspberry Sourdough loaf as my entry.

We_Should_Cocoa_V3

5.0 from 1 reviews
Chocolate Raspberry Sourdough Bread
Author: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Tasty sourdough loaf flavored with raspberry and bittersweet chocolate chunks.
Ingredients
  • 375g bread flour, plus extra for dusting
  • 250g active sourdough starter, 100% hydration
  • 7g salt
  • 100-130ml/3½-4fl oz tepid water
  • olive oil, for kneading
  • 150g bittersweet (65%) chocolate chips
  • 100g/3½oz fresh raspberries (do not use frozen)
  • semolina flour for dusting
  • additional flour/cocoa and a stencil if desired
Instructions
  1. Combine the flour, starter and salt in a mixing bowl. Add the 100ml of water and start mixing. Add additional water as needed to bring the mixture together into a soft dough.
  2. On a lightly oiled flat surface, knead the dough for 8-10 minutes until the surface has a soft, smooth skin.
  3. Place in a lightly oiled bowl and cover with a towel. Let rise for 5 hours or until doubled in size.
  4. Knead the dough a few more times to punch out all of the air. Flatten into a disk and top with the chocolate and raspberries. Continue to knead until the chocolate and raspberries are completely combined into the dough.
  5. Roll into an elongated shape to fit into a floured proving basket. If you don't have a proving basket. flour a tea towel very well and line a large bread pan or casserole dish with the towel and then tip in the loaf.
  6. Let rise for 5-9 hours until the dough springs back lightly when poked gently with a fingertip.
  7. Preheat the oven to 220C/425F.
  8. Gently tip the dough out onto a baking sheet that has been lined with parchment and dusted with semolina.
  9. If decorating the loaf, lightly but evenly dust the surface of the bread with some flour. Lay down the stencil and dust over the top with sifted cocoa powder. Remove the stencil.
  10. Bake for 20 minutes, then reduce the oven temperature to 190C/375F and bake for another 20-25 minutes. If the loaf is browning too much, cover with foil. The loaf should sound hollow on the bottom when topped.
  11. Cool completely on a rack before slicing and serving.

 

 

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Popcorn Caramel

Popcorn Caramels | BakeNQuilt.com

When I get popcorn at the Farmer’s market, I always have trouble deciding between the kettle corn and the caramel corn.  This Popcorn Caramel candy marries both of those flavors with a sweet caramel base and a crunchy and salty popcorn topping.  A lot of good notes are hit with this recipe – crunchy, chewy, smooth, sweet and salty.

Since I’m the only one in the house who likes popcorn or caramel (no sharing!), I made half batch of my favorite basic caramel.  Since I’ve been wanting to try making cold-steeped flavored cream, I also soaked popcorn in the cream used in this recipe.   To do this, I chopped up about a cup of popcorn and poured the cream from the recipe plus a little extra over the top.  I let this sit at room temperature for 4 hours before my patience ran out.  I’m not sure how much flavor it really imparts to the caramel, but the drained cream smelled and tasted like popcorn!

Popcorn flavored cream

After pouring the cooked caramel mixture into the prepared pan, I sprinkled more popcorn on top and pressed it very gently (and carefully so as not to burn myself) into the surface of the caramel and then sprinkled the whole thing with a pinch of kosher salt.

Caramel Mixture | BakeNQuilt.com Popcorn topped caramel | BakeNQuilt.com

The finished Popcorn Caramel is pretty addictive, so it is a good thing I made a small batch.  I suspect that the popcorn might loose some of it’s crunch after a few days, but I don’t think it will last that long!

Popcorn Caramels | BakeNQuilt.com

Popcorn Caramel
Author: 
Recipe type: Dessert
Cuisine: American
Cook time: 
Total time: 
Serves: 32
 
Sweet and chewy caramel topped with crunchy and salty kettle corn.
Ingredients
  • 1¼ cup (295.5 ml) heavy cream (plus extra as needed)
  • 2¼ cup (30g) freshly popped salted popcorn or kettle corn, divided
  • 1 cup granulated sugar (198g)
  • ½ cup corn syrup (156g)
  • ¼ cup unsalted butter (56.5g
  • ¾ tsp. salt
  • 1 tsp. vanilla
  • kosher salt for sprinkling
Instructions
  1. Chop 1 cup of the popcorn and place it in a small bowl. Pour the cream over the popcorn and cover the bowl. Let soak for 4 hours.
  2. Lightly oil a 9"x5" loaf pan and line with parchment or foil. Lightly oil the parchment. Set the pan aside.
  3. Drain the popcorn from the cream and measure out 1 cup of the flavored cream into a 2 qt. saucepan. If you have less than 1 cup, add some additional plain cream. Add the sugar, corn syrup and butter to the cream.
  4. Bring the mixture to a boil over medium high heat, stirring constantly. Continue stirring while cooking the mixture until it starts to turn a light yellow color. Attach a candy thermometer and continue cooking the mixture, stirring constantly, until it reaches 248F/120C. This will take about 10 minutes, depending on your stove and the temperature of your ingredients.
  5. Immediately remove the pan from the heat, stir in the salt and vanilla, and pour the mixture into the prepared pan. Tap the pan gently to level the caramel and pop any bubbles.
  6. Quickly sprinkle the top of the caramel with the remaining popcorn. Press the popcorn down very gently to stick to the top of the caramel, being very careful not to touch the hot caramel with your hands. Sprinkle the top of popcorn-coated caramel with a pinch of kosher salt.
  7. Let sit at room temperature until the caramel is completely cool and solid. This will probably take 4-8 hours. Cut into small squares.
  8. The candy is best served within 24 hours of making it as the popcorn will lose some crunch over time. Store at room temperature, preferably individually wrapped in wax paper and stored in an air-tight container.
Notes
Candy is always best made on a cool, dry day. If humidity is high, the candy may turn out sticky.

 

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