Incredible Raspberry Cheesecake Sourdough Baking Secret Revealed
A sweet and tangy sourdough bread with raspberries and cream cheese swirls, perfect for brunch or dessert.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 13 hrs 15 mins
- Yield: 8 thick slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Artisan
- Diet: Vegetarian
Ingredients
Scale
- 500g (about 4 cups) bread flour
- 100g active sourdough starter
- 350g warm water
- 10g salt
- ½ cup fresh raspberries (or frozen, gently thawed)
- ½ cup cream cheese (cubed or dolloped)
- 1 tbsp sugar (optional, for a lightly sweet touch)
- Dusting of flour for shaping
Instructions
- Mix the starter, flour, water, and salt into a shaggy dough.
- Perform stretch and folds every 30 minutes for 2 hours.
- Gently fold in raspberries and cream cheese during the final stretch and fold.
- Cover and refrigerate overnight for slow fermentation.
- Preheat oven with Dutch oven to 475°F (245°C). Shape dough, score the top, and bake covered for 20 mins, then uncovered for 20–25 mins.
Notes
- Use fresh or thawed frozen raspberries for best results.
- Cold fermentation enhances sourdough flavor.
- Adjust sugar for desired sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg