Raspberry Cream Cheese Sourdough Recipe 🌸

If you dream of sittin' on a porch swing with the sun settin' low and the aroma of freshly baked bread wafting through the golden air, then this Raspberry Cream Cheese Sourdough recipe is a must-try. The magic of the fresh ingredients infused into the sourdough speaks to the palate like a warm hug speaks to the heart. The sweetness from the vanilla and cream cheese, combined with the subtle tanginess of juicy raspberries, makes it perfect for spring, summer, or any day when you crave a touch of brightness. I’ve thoroughly enjoyed sharing this bread during family dinners and Sunday brunches. 🍞🌞

Time spent on the sourdough trail: 20 hours

You’ll need approximately 3 hours (not all hands-on) to mix the dough, perform your stretch and folds, and add the inclusions. The dough will then rest at room temperature for 3 hours and in the fridge for 12 hours (up to 24 hours). Afterward, it will sit at room temperature while the oven preheats for 45 minutes. Finally, bake it for around 35 minutes (20 minutes with the Dutch oven lid on, 10-15 with it off).

Ingredients you can pronounce:

• 100 g (1/2 cup) bubbly, active starter (see post for how I made my sourdough starter easily from scratch)

• 450 g (1 1/2 cups) warm water

• 625 g (4 cups) bread flour

• 10-12 g salt (2 tsp)

• 1/2 cup sliced raspberries

• 6 oz softened cream cheese

• 3 tbsp granulated sugar

• 1 tsp vanilla extract

If you ain't keen on cream cheese, swap it out for sugared lemon vest or white chocolate chips.

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Instructions:

Lasso the dough:

• In a sturdy mixing bowl (shop the cutest, country mixing bowls with plastic lids here), round up your flour, water, and sourdough starter. The handle of a wooden spoon works well for mixing.

• Let the dough rest for one hour (autolyse stage).

• Add the salt and let it rest for another 30 minutes.

• Do your first set of stretch and folds. You will take the dough and stretch it upwards, folding it over on top of itself. Rotate the bowl 90 degrees 4 times for a full rotation.

• Repeat this for a total of 3 stretch and folds, every half hour.

• Rest for 3 hours on the counter, covered with a damp tea towel or a plastic lid/sheet of plastic wrap. It's gotta catch its breath, ya know!

• The dough will be doubled in size and a much different texture after the 3 hours of rest. It will be risen and jiggly.

Saddle up the filling:

• Add softened cream cheese, sugar, and vanilla together in a small mixing bowl (shop my favorite mixing bowls here.)

• Wash and cut/pull apart your raspberries.

Shape it up and let it rest:

• Take your dough and stretch it into a large rectangle on a well-floured surface.

• Take small spoonfuls of the cream cheese mixture and spread them across the rectangle. Do the same with the raspberries.

• Fold one third of the dough over and add cream cheese and raspberries to the part that was folded over.

• Now fold the other side over everything, like an envelope fold. It will be a long skinny rectangle now. Add the cream cheese and raspberries onto this. See video for adding inclusions:

• Roll the dough up from the bottom, keeping all the ingredients on the inside. Shape the dough into a ball by tucking the sides under.

• Place the dough into your floured bread banneton. Check out my favorite bannetons that come with all essential sourdough tools.

• Cover with a damp tea towel or plastic wrap.

• Put the bowl in the fridge for 12 hours, or as long as 24 hours.
  

Heatin' it up

• Take the bowl out of the fridge while the oven preheats to 450 with your dutch oven inside. Let it preheat for 45 minutes, you want the dutch oven nice and hot.

• Lay out some parchment paper and remove the dough from your banneton. Sprinkle with flour and give it a good ol' slash on top with a lame. You can use the lame (small, sharp scoring knife) that comes in the set with the bannetons.

• Remove your dutch oven from the oven and place the parchment paper with the dough inside. Carefully place the lid back on and put it in the oven to bake.

• Bake for 20 minutes and then take the lid off and bake for another 10-20 minutes. Just keep an eye on it.

• Take it out of the oven and let it cool completely on a cooling rack.

• Slice on a cutting board with a bread knife.

• Store in a linen bread bag to help maintain the crustiness for a couple days.

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To wrap up the ride, remember that this bread takes time - just like a cattle drive. But the payoff? Well, it's sweeter than a prairie sunset. Now go on and share this Raspberry Cream Cheese Sourdough Bread with your kinfolk!

#BreadDifferent