Raspberry Lemon Sourdough
Raspberry Lemon Sourdough Loaf
Published By Chartutu
Bright, tangy, and naturally fermented — this Raspberry Lemon Sourdough Loaf brings a refreshing twist to the traditional recipe. It follows the same reliable method as our classic sourdough, with one simple (and beautiful) addition: fresh raspberries and lemon zest folded into the dough just before the final proof.
The result is a soft, airy crumb with pops of sweet berry and citrus in every bite.
Ingredients
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120g active sourdough starter (bubbly and fed)
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310g lukewarm water
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500g bread flour
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16g fine sea salt
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100g fresh raspberries
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Zest of 1–2 lemons
Instructions
1. Mix Starter and Water
In a large mixing bowl, dissolve the active sourdough starter into the lukewarm water using your hands or a dough whisk.
2. Add Flour
Add the bread flour to the mixture. Stir until a rough, shaggy dough forms. Use a dough scraper to help incorporate all the flour.
3. Rest the Dough
Cover the bowl with a damp towel or bowl cover and let the dough rest for 1 hour. This hydrates the flour and kickstarts gluten development.
4. Add Salt and Begin Stretch-and-Folds
Sprinkle the salt over the dough. Perform four sets of stretch-and-folds, spaced 30 minutes apart.
To stretch and fold: lift one side of the dough, fold it over the center, rotate the bowl, and repeat on all four sides.
5. Bulk Fermentation
Let the dough rise at room temperature until roughly doubled in size. This usually takes about 6 hours, depending on your environment and starter strength.
6. Shape the Dough
Lightly flour your surface and use a bench scraper to turn the dough out of the bowl. Gently fold the edges toward the center, then shape the dough into a round by pulling it toward you while rotating to build surface tension.
7. Add Raspberries and Lemon Zest
Right before the overnight proof, gently flatten the dough into a rough rectangle. Evenly sprinkle the lemon zest and raspberries over the top. Carefully fold the dough like a letter, then tuck and roll it back into a round shape. Be gentle to avoid bursting the berries completely.
8. Overnight Proof
Place the dough, seam-side up, into a floured proofing basket. Cover and refrigerate overnight for a slow, cold ferment that enhances flavor and structure.
Baking Instructions
1. Preheat the Oven
Preheat your oven to 500°F (260°C) with a Dutch oven inside. Let it heat for at least 30 minutes.
2. Score and Bake
Remove the dough from the fridge and turn it out onto parchment paper. Score the top with a sharp lame or blade.
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Bake covered at 500°F for 20 minutes
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Remove the lid, reduce heat to 450°F (232°C), and bake for another 20 minutes uncovered
3. Cool Completely
Transfer the loaf to a wire rack and allow it to cool for at least 1 hour before slicing. This ensures the crumb sets and moisture is evenly distributed.
Final Thoughts
This Raspberry Lemon Sourdough is a beautiful balance of tang and sweetness, with a crusty exterior and a soft, fruity interior. Serve it toasted with butter, or use it to elevate French toast or bread pudding.
Looking for more sourdough flavor ideas? Explore our seasonal inclusions or sign up for a Chartutu sourdough class to learn hands-on techniques.