Recipe: Perfect Very Strawberry Sourdough Bread

Very Strawberry Sourdough Bread. In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine. In a large bowl lightly beat the eggs. Mix in the oil and sugar, and sourdough.

With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry!. Gently toss the strawberries in the flour (this will prevent the color and juices from bleeding into the bread while baking). Gently fold in the strawberries into the banana batter. You can have Very Strawberry Sourdough Bread using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Very Strawberry Sourdough Bread

1. It's 125 g of active 100% hydration strawberry yeast water sourdough starter.
2. Prepare 100 g of strawberry yeast water.
3. Prepare 5 g of salt.
4. It's 250 g of GMP T65 flour.
5. Prepare 50 g of fresh strawberries, pureed.
6. You need 33 g of strawberry yeast water (divided into 10g + 23g).
7. You need of NOTE:.
8. Prepare of You can replace all the strawberry yeast water with plain filtered water..

Sprinkle tops of each loaf with the reserved strawberry slices. Try this fresh strawberry bread with melt-in-your-mouth strawberry glaze. If you love fruit breads, you'll also love our cherry bread! Quick Strawberry Bread One of our most popular recipes is our glazed cherry bread.

Very Strawberry Sourdough Bread instructions

1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
4. Rest 30 minutes..
5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
6. Repeat step 5 three more times..
7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
12. Cool the bread on wire rack completely before slicing..

Remove it from the oven, and cool on a rack. Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage. Tips from our Bakers Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions.