What does lemon juice do to sourdough?

While this recipe uses lemon zest, lemon juice can lower the dough's pH slightly, increasing acidity. It enhances flavor but can also tighten gluten, affecting dough elasticity if overused. For lemon and white chocolate sourdough bread , zest provides brightness without altering the dough chemistry.

Is sourdough bread as unhealthy as white bread?

Not at all. Sourdough is generally healthier due to its slow fermentation process, which makes nutrients more bioavailable and easier to digest. Compared to commercial white bread, lemon and white chocolate sourdough bread offers more fiber, fewer additives, and beneficial bacteria.

What is the biggest mistake you can make with your sourdough starter?

Neglecting regular feedings. A weak or unfed starter lacks the microbial power to ferment properly, leading to dense or under-proofed loaves. To bake a successful lemon and white chocolate sourdough bread , always use a well-fed, bubbly starter.

What is the secret to the best sourdough bread?

Patience, temperature control, and timing. Letting fermentation do the heavy lifting is key. Use proper hydration, an active starter, and cold fermentation to unlock complex flavor—especially in a loaf like lemon and white chocolate sourdough bread .

Lemon and White Chocolate Sourdough Bread – The Best Sweet & Tangy Loaf

Name: Lemon & White Chocolate Sourdough Bread
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Ingredients: 500 g Bread Flour 100%; ▢350 g Water 70%; ▢50 g Sourdough Starter 10% (Fed and Bubbly); ▢100 g White Chocolate Choc chips or chopped chocolate; ▢10 g Salt increase or decrease according to your taste; ▢20 g Lemon Zest unwaxed lemon

Description

Lemon sourdough bread infused with rich, velvety white chocolate—an unexpected flavor combo that’s absolutely worth a try!

Ingredients

Scale

500 g Bread Flour 100%
▢350 g Water 70%
▢50 g Sourdough Starter 10% (Fed and Bubbly)
▢100 g White Chocolate Choc chips or chopped chocolate
▢10 g Salt increase or decrease according to your taste
▢20 g Lemon Zest unwaxed lemon

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Instructions

🥣 Premixing the Dough (Autolyse)

Start by adding your sourdough starter and water to a large glass or ceramic bowl. Glass is great because you can see how the dough is developing underneath.

Make sure your starter is active—ideally fed a few hours before you begin. Stir the starter and water together briefly, then add the flour and salt. Mix everything until it comes together into a rough, shaggy dough. A dough scraper works best here—it helps keep the bowl clean too.

Don’t worry if it looks messy. That’s normal. Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for about 1 hour. This rest period, called autolyse, helps the flour fully absorb the water and kick-starts gluten development.

🌀 Bringing the Dough Together

After autolyse, it’s time to shape the dough into a cohesive ball. Grab a section of dough from the edge, stretch it upward, and fold it into the center. Keep going around the bowl until the dough smooths out—about 20–25 folds should do it.

The dough will feel more elastic and slightly sticky, but that’s a good sign. Cover the bowl again and let it rest for 30 minutes.

✨ Stretch, Fold & Add-ins

Over the next couple of hours, you’ll build strength into your dough by performing 4 to 6 sets of stretch and folds.

For each set, stretch the dough from the edge and fold it over the center, turning the bowl as you go (4 folds total per set).
Rest the dough for about 15 minutes between each set.
On the second set, gently add in your white chocolate and lemon zest. Work them into the dough during the folds.

No need to stress about exact timing—just aim for consistency.

⏳ Bulk Fermentation

After your stretch and folds are complete, cover the bowl again and leave the dough to ferment at room temperature. This step lets the dough rise and develop flavor. The time needed can vary depending on your kitchen’s temperature. Keep an eye on the dough—you’re looking for volume increase and bubbles on the surface.

🔁 Shaping the Dough

Once the dough has fermented, it’s time to shape it. Choose between a boule (round) or batard (oval) shape. Lightly flour your surface and gently turn the dough out.

Form a tight shape by folding the dough inward and using gentle tension to round it off. Handle with care to preserve the air bubbles you’ve worked so hard for!

🧺 Into the Banneton

Transfer your shaped dough into a floured banneton seam side up. If you’re using a tea towel-lined bowl, place the dough seam side down instead.

Dust a little extra rice flour around the edges if needed. Be gentle—minimal handling at this stage keeps your dough light and airy.

❄️ Cold Ferment

Now cover the banneton with a damp towel or slip it into a plastic bag and place it in the fridge for a cold ferment.

Let it chill for at least 5 hours, and up to 36 hours. A longer ferment enhances the crust with gorgeous blisters and deep sourdough flavor. It also makes scoring easier thanks to the dough’s firmer skin.

🔥 Getting Ready to Bake

When you’re ready to bake, preheat your oven to 230°C (450°F). Place your Dutch oven inside to heat up along with it. Give it at least 45 minutes to 1 hour of preheating time.

Keep your dough in the fridge until the last minute—cold dough hitting a hot oven gives excellent oven spring.

🍞 Time to Bake!

Take your dough from the fridge and gently flip it onto a piece of parchment paper. Cut the parchment large enough to act as handles for lowering the dough into your Dutch oven.

Score the top with a sharp blade or knife. A simple cross works fine, or get creative! A deep score helps the dough open up during baking.

Transfer the dough (using the parchment) into the hot Dutch oven. You can spritz with water for extra steam, then cover with the lid.

Bake at 230°C (450°F) for 30 minutes with the lid on,
then remove the lid and bake another 10–15 minutes at 210°C (410°F) until golden brown.

🌬️ Cooling It Down

Once baked, carefully remove the loaf from the Dutch oven and place it on a wire rack. Let it cool completely before slicing—this allows the crumb to set properly and avoids a gummy texture.

Notes

Flour Tip: This recipe uses strong bread flour for its higher protein content. You can use all-purpose flour, but expect a slightly different texture.

Sourdough Starter: Use a recently fed, active starter. Not sure if it’s ready? [Check here.]

Stretch & Folds: Spray your surface with water instead of using flour. Wet your hands to prevent sticking. You can stretch in the bowl or on the bench—it gets less sticky as you go.

Bulk Fermentation: Warmer kitchens speed it up (as fast as a few hours); cooler ones slow it down (possibly overnight). Aim for dough that’s just doubled, bubbly, and jiggly. If fermenting overnight in a warm space, reduce your starter to slow things down.

Baking Tips:

To avoid a burnt base, slide a baking tray under your Dutch oven.
If the bread seems underdone, turn off the oven, place the loaf directly on the rack, and let it rest with the door ajar for a few hours.
Let your loaf cool completely (4–6 hours) before slicing to avoid a gummy crust.

Prep Time: 4hours
Cook Time: 45minutes

Nutrition

Serving Size: 1 Loaf
Calories: 1851 kcal
Sugar: 2g
Sodium: 3904mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 372g
Fiber: 12g
Protein: 61g