Description

This Raspberry Cheesecake Sourdough Bread is a delightful twist on traditional sourdough, incorporating a creamy cheesecake filling and fresh raspberries throughout the soft, pillowy crumb. Perfect as a sweet snack or laid-back dessert, it balances the tangy sourdough flavor with the sweetness of cream cheese and berries, creating a unique artisan bread experience.

Ingredients

Scale

Main Dough Ingredients

625 grams bread flour (about 4 cups)
100 grams active sourdough starter (about 1 cup)
10 grams salt (about 1 3/4 teaspoons)
450 grams water (about 1 1/2 cups)

Inclusions

1/2 cup sliced raspberries (fresh or freeze-dried; not recommended frozen)
8 oz softened cream cheese
2 tablespoons granulated sugar
1 teaspoon vanilla extract

Instructions

Mix Ingredients and Autolyse: In a large mixing bowl, combine the sourdough starter, water, and bread flour using a wooden or dough spoon. Mix until ingredients are combined; the mixture will be sticky and dense. Let the dough rest for 1 hour (autolyse stage).
Add Salt and Rest: After autolyse, add the salt to the dough and mix well. Let the dough rest for an additional 30 minutes.
Perform Stretch and Fold or Coil Fold: With wet hands, perform the first stretch and fold or coil fold: pull one corner of the dough upward and fold it over the dough, then rotate the bowl and repeat 4 times (or do coil fold 4 times as described). Let the dough rest 30 minutes, then repeat the fold. Complete 3 to 6 total folds with 30-minute rests in between, noting the dough becomes jiggly and has changed texture.
Bulk Fermentation and Doubling: Allow the dough to rise until it doubles in size. This may happen over several hours at room temperature.
Prepare Cheesecake Filling: In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract together until smooth and well combined. Set aside. Lightly dry and slice the raspberries.
Shape the Dough with Inclusions: Stretch the dough into a large rectangle. Evenly distribute small spoonfuls of the cream cheese filling across the dough, slightly pressing them in but leaving some chunks. Sprinkle raspberries evenly over the filling. Fold one third of the dough over, add more cream cheese and raspberries, then fold the other third over (envelope fold). Spread more cream cheese and raspberries on top, then carefully roll the dough into a log, pinching ends to seal inclusions inside.
Final Shaping and Proofing: Shape the rolled dough into a round boule by pulling the dough toward you and rotating 90 degrees repeatedly. Place the shaped dough smooth side down into a heavily floured banneton proofing basket or a bowl lined with heavily floured towel (preferably wheat flour). Cover with plastic wrap secured with a rubber band.
Cold Proof: Refrigerate the dough for 12 to 24 hours to develop flavor and ferment slowly.
Preheat Oven and Dutch Oven: When ready to bake, take the dough out of the fridge and let it rest at room temperature for about 1 hour. Meanwhile, preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat with the oven.
Score and Bake: Remove dough gently from proofing basket and place it on parchment paper with smooth side up. Score the dough with a sharp knife or lame to allow expansion during baking. Carefully transfer the dough with parchment paper into the hot Dutch oven. Cover with lid and bake for 35 minutes. Remove lid and bake an additional 15-20 minutes until crust is golden and well baked.
Cool and Store: Remove bread from oven and let cool completely on a wire rack before slicing. Store cooled bread in a bread bag or plastic to maintain freshness.

Notes

Do not stretch the dough too thin during shaping to avoid tearing and leakage of fillings.
Balance the amount of inclusions (cream cheese and raspberries) to prevent too much moisture or dough weakening.
Use parchment paper inside the Dutch oven to prevent sticking and catch any filling leakage.
Dry raspberries thoroughly to avoid adding excess moisture to the dough.
This bread benefits from long, slow fermentation in the fridge for best flavor and texture.
Alternative inclusions such as various chocolate chips or sugared lemon zest can be used with raspberries.

Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American, French

Keywords: artisan bread, dutch oven bread, dutch oven sourdough bread, sourdough, sourdough boule, sourdough bread, sourdough recipe, raspberry cheesecake bread, sweet sourdough