White Chocolate Matcha Sourdough Bread

This Matcha Sourdough Bread is naturally green, studded with white chocolate chips, and easy enough for beginners. Soft and sweet, it tastes just like a matcha latte.

Course Bread

Cuisine American, Chinese, Japanese

Prep Time 1 6

Cook Time 45

Cool Time 2

Total Time 1 8 45

Servings slices

Calories 210kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

1 ⅔ cups (390 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter
¼ cup (24 grams) matcha powder unsweetened or sweetened
4 cups (480 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure in grams if using Morton's kosher salt or table salt
½ cup (100 grams) white chocolate chips
Rice flour for dusting proofing basket
2 ice cubes for steam

Instructions

Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
In a large bowl, whisk together the warm water, active starter, and matcha powder. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
1 ⅔ cups (390 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (24 grams) matcha powder, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Lightly wet your hands to prevent sticking. Flatten the dough and sprinkle a ¼ of the white chocolate chips over the center. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the chips, and repeat. Continue until all four sides are folded and all the chips are incorporated. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
½ cup (100 grams) white chocolate chips
Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
Rice flour
Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
Flip the dough onto parchment paper or a bread sling. If you’re using sweetened matcha powder, you can double up your parchment paper or place a baking sheet on the rack below the Dutch oven to prevent the bottom from burning. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
2 ice cubes
Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

Storage: Store whole or sliced loaf at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.