Description
Raspberry Cheesecake Sourdough Bread is a deliciously unique recipe that combines the rustic appeal of sourdough with the indulgent flavors of raspberries and cheesecake.
Ingredients
Scale
- 625 grams bread flour (about 4 cups)
- 100 grams active sourdough starter (about 1 cup)
- 10 grams salt (about 1 3/4 teaspoon)
- 450 grams water (about 1 1/2 cup)
- 1/2 cup sliced raspberries
- 8 oz softened cream cheese
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Start by combining the active sourdough starter, water, and bread flour in a large mixing bowl. Use a wooden spoon or spatula to mix until it forms a shaggy dough.
- Allow the dough to rest undisturbed for one hour.
- After the hour, sprinkle the salt over the dough and incorporate it by squeezing and folding.
- Start the first stretch and fold by grabbing one side of the dough, stretching it upwards, and folding it over onto itself.
- Once the dough has risen, gently turn it out onto a floured surface and flatten it into a rectangle. Spread the cream cheese mixture and distribute the sliced raspberries.
- Place the shaped dough into a banneton basket, seam side up and refrigerate for 12-24 hours.
- On baking day, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake the bread with the lid on for 35 minutes, then remove the lid for the last 15-20 minutes.
Notes
Make sure to keep your hands wet while handling the dough; this reduces stickiness. To extend freshness, store in an airtight container once cooled.
- Prep Time: 1 hour
- Cook Time: 50-55 minutes
- Category: Bread
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 6 g