Strawberry Sourdough Bread
This strawberry sourdough bread is to die for! The freeze-dried strawberries and white chocolate chips make it taste heavenly and look so pretty. I love adding mix-ins to my sourdough bread recipes to give them an extra fun flavor. This is a classic long-rise recipe that’s mostly hands-off.
Strawberry Sourdough Bread
Equipment
- Mixing bowl
- Bread banneton basket (can use a mixing bowl lined with flour covered tea towel instead)
- Wooden spoon and spatula
Ingredients
- 1 cup warm water 90℉
- ½ cup activated sourdough starter
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons lemon zest zest of 1 large lemon or 2 small lemons
- 3 cups flour
- ½ cup white chocolate chips
- one 28-gram package freeze-dried strawberries
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Instructions
- Activate Starter. A few hours before, feed your starter by mixing 20 grams of sourdough starter, 40 grams of filtered water and 40 grams of all-purpose flour. Stir and let it sit at room temperature until it’s doubled in size.
- Make Dough. Mix together the warm water and activated sourdough starter. Stir to combine so the sourdough has almost completely dissolved. Next, add the sugar, salt, and lemon zest. Stir to combine. Add the flour and use a spatula or wooden spoon to stir to combine so the flour is fully incorporated. The dough will be sticky.
- Rest. Cover and allow the dough to rest for 30 minutes.
- Stretch and Folds. Pick up one side of the dough, stretch it, and fold it over. Continue this process until the edges of the dough have been stretched and folded over. Cover and allow to sit for 30 minutes. Repeat the stretch and fold session 3 or 4 more times or until you are able to get a long stretch and your dough is looking soft. (For your first few sessions, the dough may break or not stretch much. That is okay. The dough will stretch more the more sessions you do.
- Bulk Rise. After your last stretch and fold session, cover your dough and allow it to rise until it doubles in size between 8-12 hours.
- Add Strawberries and chocolate chips. Turn your dough out onto a lightly floured surface. Flatten the dough so it is about 1 inch thick. Add ⅔ of the freeze-dried strawberries and white chocolate chips over the dough.
- Fold and Mix in. Fold the sides up and over in thirds, covering the strawberries and white chocolate chip in the process. Add the remaining strawberries and white chocolate chips on top and roll the bottom edge up to the top edge, creating a ball.
- Second Rise. Transfer your dough to a well-floured banneton. Cover and place in the fridge for 6-8 hours (overnight is best). 2 hours before you are ready to bake your bread, remove the dough from the fridge and place it on the counter to come up to room temperature.
- Prep Oven. Place your Dutch oven in the oven on the lowest rack. Preheat your oven to 450℉. Once the oven is preheated, let the Dutch oven to sit in the oven for 10-15 minutes.
- Score. Turn your dough out onto a piece of parchment paper. Using a bread razor, cut a slice over the top of the dough. Transfer the dough to the preheated Dutch oven.
- Bake. Bake with the lid of your Dutch oven on for 20 minutes at 450℉. Remove the lid, reduce the heat to 375℉, and bake the bread for 20 more minutes.
- Cool. Remove the bread from the oven and allow it to cool for 30 minutes to 1 hour before cutting into it.
Notes
- I just used the Great Value freeze-dried strawberries and some Ghirardelli white chocolate chips
- Fresh or frozen strawberries won’t work here as it will make the dough too wet. Freeze-dried absorbs some of the moisture from the dough.
Nutrition
As I mentioned in the recipe notes, you need to use freeze-dried strawberries. They absorb moisture and give you that strawberry flavor without messing up the bread’s texture.
I love the overnight cold rise in this bread. Yes, it builds flavor, but it also makes it easier to handle the next morning. So you get better bread with less work – always a win.
Tips for Success
Watch your dough, not the clock – Sourdough timing varies based on your kitchen temperature. Look for the dough to double in size during bulk fermentation rather than sticking strictly to the time.
Fold gently when adding mix-ins – You don’t want to knock out all those air bubbles you’ve developed when you add the strawberries and chocolate chips.
Check for doneness properly – Your bread is ready when it’s golden brown and sounds hollow when tapped on the bottom. Internal temperature should be around 200°F.
Make one confident score – A single, decisive cut with a sharp blade works better than multiple hesitant ones.
Let it cool – I know it’s tempting to cut in right away, but waiting at least 30-60 minutes gives you the best texture.
Ingredients and Equipment
Sourdough starter: Make sure it’s active and bubbly before using – this is what gives your bread lift and flavor.
Freeze-dried strawberries: You need these specifically – fresh or frozen won’t work. I just use the Great Value ones from Walmart.
White chocolate chips: Ghirardelli is good, but any quality white chocolate works. They add creamy sweetness to balance the tang.
Dutch oven: This creates steam that helps your bread rise and get that crispy crust. Any heavy baking dish with a lid will do if you don’t have one.
Banneton: Helps your dough keep its shape during the final rise. A well-floured kitchen towel in a bowl works, too, if you don’t have one yet.
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Make It Your Own
Mix up your add-ins to experiment with flavors.
- Different berries: Try freeze-dried raspberries or blueberries instead. If you prefer to use fresh berries, try my white chocolate raspberry sourdough bread.
- Alternative chocolate: Dark chocolate makes it less sweet, or skip the chocolate completely.
- Add texture: Chopped pistachios or almonds add a nice crunch.
- Switch the citrus: Orange zest instead of lemon gives it a different flavor profile.
- French toast: Day-old slices make fantastic French toast for weekend breakfasts.
This bread helps make breakfast a little more interesting. And it tastes so good that you can enjoy it as a snack or dessert, too.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
