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Matcha Sourdough

1747kcal
5 from 2 votes
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Prep 45 minutes
Cook 35 minutes
Autolyse & Mixing 30 minutes
Total 18 hours 30 minutes
Inspired by a coffee shop matcha drink, this vibrant sourdough loaf combines earthy matcha, creamy white chocolate chips, and tart freeze-dried raspberries. By layering plain and matcha-infused doughs, slicing reveals beautiful contrasting green-and-white layers dotted with sweet and fruity pockets.
Servings 1 Loaf (~750 g)
Cuisine Artisan Sourdough

Ingredients

For the Main Dough
  • 300 g Bread flour (100%)
  • 222 g Water A (74% – for initial mix)
  • 150 g Active sourdough starter (50% – at its peak)
  • 7 g Baking salt (2.3%)
  • 30 g Water B (10% – added gradually during bassinage)
For the Matcha Mixture
  • 4 g Matcha powder
  • 6–12 g Hot water (not boiling)
For the Filling
  • 40 g White chocolate chips
  • 2 tbsp Freeze-dried raspberries

Equipment

Method

1. Mix the Dough & Rest
  1. In a mixing bowl, combine 222 g Water A with 150 g active sourdough starter. Add 300 g bread flour and 7 g salt, mixing briefly until all flour is hydrated into a shaggy mass.
  2. Cover and let rest for 30 minutes to allow the flour to hydrate.
2. Develop Gluten & Bassinage
  1. Knead the dough until strong and elastic.
  2. Gradually add 30 g Water B in small additions, allowing the dough to absorb the liquid before adding more (bassinage). Continue mixing until dough forms a thin, translucent membrane (windowpane stage).
3. Divide & Add Matcha
  1. Weigh total dough (~709 g) and divide into two equal portions (~354.5 g each). Leave one portion plain and keep covered.
  2. In a small bowl, whisk 4 g matcha powder with 6–12 g hot water until smooth. Let cool.
  3. Knead cooled matcha paste into one dough portion until color is evenly distributed and gluten is strong.
4. Layer Fillings
  1. Lightly dampen workspace. Gently stretch green matcha dough into a rectangle and sprinkle 40 g white chocolate chips over top.
  2. Stretch plain dough into a rectangle and lay it offset over the green dough. Sprinkle 2 tbsp freeze-dried raspberries over the plain dough.
  3. Fold the uncovered green dough over the white dough, then fold the overhanging white dough over top to form alternating layers. Gather gently into a round and transfer to a proofing container.
5. Bulk Fermentation
  1. Ferment at 82°F (28°C) for 4–4.5 hours until doubled in volume, lighter, and aerated.
  2. Perform 2 gentle stretch-and-folds (at 45 minutes and 105 minutes), taking care to keep fillings enclosed. Let rest undisturbed for the remainder of bulk proof.
6. Shape & Cold Proof
  1. Turn dough onto a floured surface, stretch into a rectangle, fold sides to center, and roll into a taut log, tucking chocolate and raspberries inside.
  2. Place seam-side up into a well-floured proofing basket, cover, and refrigerate overnight at 39°F (4°C).
7. Preheat & Bake
  1. Preheat oven to 500°F (260°C) with baking steel inside for 45–60 minutes.
  2. Turn cold dough onto parchment paper and score with a sharp lame.
  3. Transfer to hot baking steel and cover with cold baking shell (or Dutch oven lid).
  4. Bake at 500°F (260°C) for 15 minutes covered.
  5. Remove shell, reduce oven to 450°F (230°C), and bake uncovered for 20 minutes until golden brown. Cool completely on a wire rack before slicing.

Nutrition

Calories1747kcalCarbohydrates273gProtein97gFat25gSaturated Fat10gPolyunsaturated Fat5gMonounsaturated Fat6gCholesterol102mgSodium3595mgPotassium986mgFiber10gSugar26gVitamin A272IUVitamin C8mgCalcium165mgIron6mg

Notes

  • Matcha Selection: Use a high-quality, pure culinary or ceremonial-grade matcha powder with a vibrant green color. Avoid sweetened matcha latte mixes, which contain added sugars and milk solids that alter dough hydration and fermentation.
  • Bassinage Technique: Adding Water B gradually after the initial gluten structure has developed (bassinage) allows the dough to absorb maximum hydration without becoming slack or unmanageable.
  • Freeze-Dried vs. Fresh Raspberries: Only use freeze-dried raspberries. Fresh or frozen berries release excess juice into the dough during bulk fermentation and baking, causing gummy streaks and tearing the layered structure.
  • Scorching Prevention: When shaping the dough, ensure the white chocolate chips and freeze-dried raspberries are tucked beneath the surface layer of dough. Exposed white chocolate on the outer crust will scorch and burn quickly at high baking temperatures.
  • Baking Vessel Alternative: If you do not have a baking steel and baking shell setup, preheat a standard 5 to 7-quart cast-iron Dutch oven to 500°F (260°C). Bake covered with the lid on for 15 minutes, then remove the lid, lower the temperature to 450°F (230°C), and bake for 20 minutes uncovered.

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