Description
A delightful and unique loaf that combines the tangy flavor of sourdough with the sweetness of fresh strawberries, resulting in a memorable bake.
Ingredients
Scale
- 20 g (1 tablespoon) active sourdough starter
- 80 g (⅔ cup) flour
- 80 g (⅓ cup) water
- 475 g (3 ¾ cups) bread flour
- 25 g (3 tablespoons) whole wheat flour
- 360 g (1 ½ cups) water
- 100 g (½ cup) active sourdough starter
- 10 g (1 ½ teaspoons) salt
- 30 g (2 tablespoons) sugar
- 120 g (¾ cup) fresh strawberries, diced
- 30 g (1 ½ oz) freeze-dried strawberries (whole and lightly crushed)
- Optional: a small drop of pink food coloring
Instructions
- Prepare the Starter: The night before baking, feed 20 g of starter with 80 g flour and 80 g water. Let it sit at room temperature until doubled and bubbly.
- Mix the Dough: In a large bowl, whisk together the water, active starter, and sugar until milky and combined. Add the bread flour, whole wheat flour, salt, and optional coloring.
- Mix until a shaggy dough forms; cover and let rest for 30 minutes.
- Perform one set of stretch and folds by gently pulling one side of the dough upward and folding it over itself. Repeat on all sides.
- Repeat stretch and folds every 30 to 60 minutes for a total of four rounds. Allow the dough to ferment until it has increased in size by about 50 percent and shows visible bubbles.
- Add Strawberries: Lightly mist your work surface. Stretch the dough into a rectangle, sprinkle with freeze-dried and fresh strawberries. Roll the dough into a loose log and shape it into a ball.
- Place the shaped dough seam-side up in a proofing basket. Cover and refrigerate overnight or up to 48 hours.
- Bake: Preheat your oven with the Dutch oven inside to 500°F (260°C) for at least 30 to 60 minutes. Turn the dough onto parchment paper, score the top, and bake covered for 30 minutes.
- Remove the lid and bake an additional 10 to 15 minutes until golden brown and internal temperature is 208°F to 210°F.
- Cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before starting.
- Measure strawberries carefully to avoid overwhelming the dough.
- Cooling the bread completely before slicing is crucial to prevent a gummy texture.
- Prep Time: 1 day
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg