Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract (optional)

Strawberry Filling

• 1½ cups (200g) fresh strawberries, diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch

Optional Add-Ins

• ½ cup white chocolate chips
• 1 teaspoon lemon zest
• 1 teaspoon freeze-dried strawberry powder
• 1 tablespoon honey

Instructions

Step 1: Prepare the Strawberry Filling

In a small saucepan, combine the diced strawberries, sugar, lemon juice, and cornstarch.

Cook over medium heat for 5–7 minutes, stirring frequently, until the mixture thickens slightly.

Transfer to a bowl and let it cool completely before using.

Step 2: Mix the Dough

In a large bowl, combine the warm water and active sourdough starter. Stir until dissolved.

Add the bread flour, sugar, and vanilla extract.

Mix until a shaggy dough forms.

Cover and let the dough rest for 30 minutes.

Step 3: Add the Salt

Sprinkle the salt over the dough.

Mix thoroughly by squeezing and folding the dough until the salt is fully incorporated.

Step 4: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart.

During the final stretch and fold, gently fold in the cooled strawberry mixture, along with white chocolate chips or lemon zest if using.

Handle the dough gently to avoid crushing the strawberries.

Step 5: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for another 2–4 hours, or until it has increased by about 50–75% in volume.

Step 6: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round or oval loaf.

Place the dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel.

Cover and refrigerate for 8–12 hours.

Step 7: Preheat the Oven

Place a Dutch oven with its lid inside the oven.

Preheat the oven to 475°F (245°C) for at least 30 minutes.

Step 8: Bake

Turn the chilled dough onto parchment paper.

Score the top with a sharp knife or bread lame.

Carefully transfer the dough into the hot Dutch oven.

Cover and bake for 25 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 20–25 minutes, or until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 9: Cool

Transfer the bread to a wire rack.

Allow it to cool for 1–2 hours before slicing to allow the crumb to fully set.

Optional Variations

Strawberry White Chocolate Sourdough

Fold ½ cup white chocolate chips into the dough for a creamy, sweet flavor.

Lemon Strawberry Sourdough

Add 2 teaspoons of fresh lemon zest for a bright citrus twist.

Mixed Berry Sourdough

Replace half of the strawberries with raspberries or blueberries.

Strawberry Almond Bread

Add ½ teaspoon almond extract and sprinkle sliced almonds on top before baking.

Strawberry Cream Cheese Bread

Serve toasted slices with whipped cream cheese and fresh strawberry slices.

Serving Suggestions

Enjoy Strawberry Sourdough Bread with:

• Butter
• Cream cheese
• Strawberry jam
• Homemade cinnamon butter
• Honey
• White chocolate spread
• Fresh strawberries
• Greek yogurt
• Hot coffee
• Tea

Storage

Store the bread in an airtight container or bread bag at room temperature for up to 2 days.

Refrigerate for up to 5 days.

Freeze sliced or whole for up to 3 months. Thaw at room temperature and toast before serving.

Tips for the Best Strawberry Sourdough Bread

• Use an active, bubbly sourdough starter for the best rise.
• Cool the strawberry filling completely before adding it to the dough.
• Avoid adding too much moisture to prevent a gummy crumb.
• Bake in a preheated Dutch oven for a crisp artisan crust.
• Allow the bread to cool completely before slicing.
• For more intense strawberry flavor, add freeze-dried strawberry powder to the dough.
• Toast leftovers for the best flavor and texture.

Nutrition (Per Slice – Approximate)

• Calories: 215
• Protein: 6g
• Carbohydrates: 40g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 220mg
• Fiber: 2g
• Sugar: 5g