Ingredients

• 375g/13oz strong white flour
• plus extra for dusting
• 250g/9oz sourdough starter
• 7g salt
• 100-130ml/3½-4fl oz tepid water
• olive oil
• for kneading
• 150g/5½oz white chocolate chips
• 100g/3½oz fresh raspberries (not frozen)
• fine semolina flour
• for dusting

Directions

• Combine the flour
• starter and salt in a large mixing bowl. Add the water and mix with your hands until you have a soft dough.
• Coat a chopping board with olive oil
• then tip the dough onto it and knead the dough for 5-10 minutes
• or until the dough forms a soft
• smooth skin.
• Tip the dough into a lightly oiled bowl and cover with a clean tea towel. Leave to rise in a warm place (22-24C/71-51F) for five hours
• or until at least doubled in size.
• Once risen
• knead the dough until it is smooth
• knocking the air out. Add the white chocolate chips and raspberries and continue to knead until the chocolate and raspberries are well mixed into the dough.
• Roll into an elongated shape to fit into a long proving basket.
• Flour the proving basket and place the dough into the basket. Leave to rise for 5-9 hours.
• Preheat the oven to 220C/425F/Gas 7.
• Liberally sprinkle semolina on to the exposed dough in the proving basket; this will give it grip on the baking tray and stop it from spreading.
• Place a baking tray over the proving basket
• then quickly flip it over
• removing the basket and leaving the loaf shape on the baking tray.
• Bake for 20 minutes
• then reduce the oven temperature to 190C/375F/Gas 5 and bake for another 20-25 minutes. If the bread looks like it is colouring very quickly reduce the heat earlier and cover with foil.