Very Strawberry Sourdough Bread

Name: Very Strawberry Sourdough Bread
Yield: 4 servings
Cuisine: American
Ingredients: 125 g active 100% hydration strawberry yeast water sourdough starter; 100 g strawberry yeast water; 5 g salt; 250 g GMP T65 flour; 50 g fresh strawberries, pureed; 33 g strawberry yeast water (divided into 10g + 23g); NOTE:; You can replace all the strawberry yeast water with plain filtered water.

Felicia Tang @cook_2611081

I made a starter using the organic strawberry yeast water which I successfully cultivated. 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!

Felicia Tang @cook_2611081

Saved

Ingredients

4 servings

125 gactive 100% hydration strawberry yeast water sourdough starter
100 gstrawberry yeast water
5 gsalt
250 gGMP T65 flour
50 gfresh strawberries, pureed
33 gstrawberry yeast water (divided into 10g + 23g)
NOTE:
You can replace all the strawberry yeast water with plain filtered water.

Saved

Steps

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.