Strawberry Sourdough Bread

This bread combines freeze-dried strawberries and white chocolate for a loaf that's both practical and special. The overnight rise builds flavor while you sleep, giving you maximum taste with minimal effort. Makes 1 loaf.

Prep Time30

Cook Time40

Rise Time1

Total Time1 1 10

Course: Breakfast

Keyword: apple cider sourdough bread, Spring, strawberry bread, strawberry sourdough bread, Summer, Valentine's Day

Servings: slices

Calories: 136kcal

Author: Katie

Equipment

Mixing bowl
digital scale
Bread banneton basket (can use a mixing bowl lined with flour covered tea towel instead)
Parchment paper
Dutch oven
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

US Customary - Metric

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