Description
Delightful strawberry sourdough bread with a crusty exterior and soft interior, perfect for any occasion.
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 active sourdough starter the night before baking.
- Mix together 360 g of water, 100 g of the now-active starter, and 30 g of sugar until smooth.
- Gradually introduce 475 g of bread flour, 25 g of whole wheat flour, and 10 g of salt into the mixture.
- Cover the dough and let it rest for 30 minutes.
- Stretch and fold the dough every 30 to 60 minutes for 6 to 8 hours.
- Prepare a workspace, mist lightly with water, and add diced fresh strawberries and freeze-dried strawberries.
- Roll the dough and shape it into a ball, placing seam-side up in a proofing basket.
- Refrigerate overnight to enhance flavor.
- Preheat oven and Dutch oven to 500°F (260°C).
- Transfer the dough onto parchment paper, score, and bake covered for 30 minutes.
- Uncover and bake for an additional 10 to 15 minutes until golden brown.
- Cool completely before slicing.
Notes
For best results, use ripe strawberries and allow your starter ample time to become active. You can customize with other fruits if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg