Description
A soft, tangy sourdough bread infused with strawberry sweetness, perfect for a family-friendly weekend treat.
Ingredients
20g active sourdough starter
475g bread flour (or all-purpose)
25g whole wheat flour
360g water (room temp)
100g active sourdough starter (3-day fermenter)
30g sugar
120g fresh strawberries
30g freeze-dried strawberries
10g salt
Optional: pink food coloring
Instructions
Stir 20g starter with 80g flour and 80g water until blended.
Seal and let sit at 75°F until tripled in volume (4-6 hours).
Flake 100g starter into 360g water with 30g sugar until dissolved.
Sprinkle 30g salt and 25g whole wheat flour into the liquid.
Add remaining 475g flour, mixing until no dry bits remain.
Hydrate dough and let rest 30 minutes to develop gluten.
Fold dough 3-4 times over 2 hours until elastic.
Incorporate chopped fresh and freeze-dried strawberries into the dough.
Shape into a round loaf and let rise in a floured bowl.
Preheat oven to 475°F (245°C). Bake 50 minutes.
Cool on a wire rack before slicing.
Notes
Proofing in the fridge (cold fermentation) adds flavor depth.
Substitute all ingredients with white wheat flour if preferred.
Use fair-trade certified pink food coloring if desired.
Freeze-dried strawberries retain vivid color and sweetness.
Adjust sugar to personal taste preferences.
- Prep Time: 25
- Cook Time: 50
- Category: Breakfast
- Method: Baking (Cold Fermentation)
- Cuisine: American