Prep Time

45 minutes

Fermentation Time

10–14 hours

Proof Time

2–3 hours

Bake Time

45–50 minutes

Total Time

14–18 hours

Yield

1 Large Artisan Loaf

Ingredients

Levain

• 40g active sourdough starter
• 40g bread flour
• 40g whole wheat flour
• 80g water

Allow to ferment for 4–5 hours until doubled.

Dough

• 500g bread flour
• 360g water
• 120g ripe levain
• 10g fine sea salt

Filling

• 180g fresh strawberries, diced
• 120g white chocolate chips or chopped white chocolate
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon lemon zest
• 1 tablespoon freeze-dried strawberry powder (optional for extra flavor)
• Extra flour for dusting

Equipment

• Dutch oven
• Banneton basket
• Bench scraper
• Mixing bowl
• Kitchen scale
• Lame or sharp knife
• Cooling rack

Instructions

Step 1 – Prepare the Levain

Mix the sourdough starter, bread flour, whole wheat flour, and water in a small bowl until fully combined. Cover loosely and allow it to ferment in a warm place (75–78°F / 24–26°C) for about 4–5 hours, or until doubled in size and bubbly.

The levain should smell pleasantly sweet and slightly tangy when ready.

Step 2 – Autolyse

In a large mixing bowl, combine the bread flour and water until no dry flour remains. Cover the bowl and let the dough rest for 45–60 minutes.

This resting period hydrates the flour and encourages gluten development, making the dough easier to handle later.

Step 3 – Mix the Dough

Add the ripe levain to the autolysed dough and gently work it in using your hands until fully incorporated.

Sprinkle the salt over the dough and continue mixing until smooth.

Cover and let the dough rest for 30 minutes.

Step 4 – Bulk Fermentation

Over the next 3–4 hours, perform a series of stretch and folds every 30 minutes.

Each fold strengthens the gluten and helps create the airy, open crumb sourdough is known for.

By the end of the bulk fermentation, the dough should feel elastic, smooth, and slightly puffy.

Step 5 – Prepare the Strawberries

Dice the strawberries into small pieces.

Lay them on paper towels for 15–20 minutes to absorb excess moisture.

Too much moisture can make the dough sticky and difficult to shape.

If desired, toss the strawberries with freeze-dried strawberry powder for an even stronger berry flavor.

Step 6 – Add the Filling

During the final stretch and fold, gently laminate the dough on a lightly wet countertop.

Spread the strawberries evenly across the surface.

Sprinkle the white chocolate pieces over the berries.

Add lemon zest and vanilla if using.

Fold the dough carefully into layers, enclosing the filling without crushing the fruit.

Step 7 – Continue Bulk Fermentation

Allow the dough to continue fermenting until it has increased by roughly 50%.

The dough should jiggle slightly when shaken and show bubbles beneath the surface.

Step 8 – Pre-Shape

Turn the dough onto a lightly floured surface.

Shape it gently into a loose round.

Let it rest uncovered for 20 minutes.

This allows the gluten to relax before final shaping.

Step 9 – Final Shape

Shape the dough tightly into a boule or batard.

Be careful not to squeeze the strawberries out.

Place seam-side up into a well-floured banneton basket.

Step 10 – Cold Proof

Cover the basket and refrigerate overnight for 8–12 hours.

The cold fermentation develops complex flavor while making scoring easier.

Step 11 – Preheat the Oven

Preheat your oven with the Dutch oven inside to 475°F (245°C) for at least 45 minutes.

A fully heated Dutch oven creates excellent oven spring and a beautifully blistered crust.

Step 12 – Score the Dough

Transfer the chilled dough onto parchment paper.

Dust lightly with flour.

Using a lame or sharp razor, score one deep slash across the top.

Step 13 – Bake

Carefully place the dough into the hot Dutch oven.

Bake covered for 25 minutes.

Reduce the oven temperature to 450°F (232°C).

Remove the lid and bake another 20–25 minutes, until the crust is deeply golden brown.

If the loaf begins browning too quickly because of the white chocolate, tent it loosely with foil during the final 10 minutes.

The internal temperature should reach 208–210°F (98–99°C).

Step 14 – Cool Completely

Transfer the loaf to a cooling rack.

Allow it to cool for at least 2 hours before slicing.

This allows the crumb to fully set and prevents a gummy texture.

Serving Suggestions

Serve this Strawberries & Cream Sourdough Loaf:

• Toasted with salted butter
• Spread with whipped cream cheese
• Drizzled with honey
• Served alongside fresh strawberries
• With coffee or tea
• As French toast
• Topped with mascarpone
• With vanilla ice cream for dessert

Storage

• Store at room temperature in a bread bag for up to 3 days.
• Refrigerate for up to 5 days if your kitchen is warm.
• Freeze sliced portions for up to 3 months.
• Reheat slices in a toaster or warm oven for the best texture.

Recipe Tips

• Use ripe but firm strawberries to avoid excess moisture.
• Pat the strawberries dry before adding them to the dough.
• Freeze-dried strawberry powder intensifies the berry flavor without adding water.
• High-quality white chocolate melts more evenly than standard chips.