Ingredients
For the Dough
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter (fed and bubbly)
- 10g sea salt
Strawberry Mix-In
- 150g fresh strawberries, diced small
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Optional Additions
- 50g white chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Step 1: Prepare the Strawberries
In a small bowl, combine:
- Diced strawberries
- Sugar
- Lemon juice
Let sit for 15–20 minutes.
Drain any excess liquid before adding to the dough. This helps prevent the dough from becoming too wet.
Step 2: Mix the Dough
In a large mixing bowl, combine:
- Water
- Active sourdough starter
Mix until the starter dissolves.
Add the bread flour and stir until no dry flour remains.
Cover and let rest for 45 minutes (autolyse).
Step 3: Add Salt
Sprinkle the salt over the dough.
Wet your hands and gently work the salt into the dough until fully incorporated.
Cover and rest for 30 minutes.
Step 4: Stretch and Fold
Perform the first set of stretch and folds by lifting one side of the dough and folding it over itself.
Rotate the bowl and repeat on all four sides.
Cover and rest for 30 minutes.
Step 5: Add the Strawberries
During the second stretch-and-fold session, gently add the prepared strawberries, along with any optional white chocolate chips or lemon zest.
Fold carefully to distribute the strawberries without crushing them excessively.
Step 6: Continue Bulk Fermentation
Perform 2–3 more sets of stretch and folds every 30 minutes.
Allow the dough to continue fermenting until it increases in volume by approximately 50%.
Depending on room temperature, this usually takes 4–6 hours.
Step 7: Shape the Dough
Turn the dough onto a lightly floured surface.
Shape it into a round or oval loaf, creating surface tension without squeezing out the fruit.
Transfer to a floured proofing basket, seam-side up.
Step 8: Cold Proof
Cover and refrigerate for 8–12 hours.
This slow fermentation develops flavor and improves the dough structure.
Step 9: Preheat the Oven
Place a Dutch oven inside the oven.
Preheat to 475°F (245°C) for at least 45 minutes.
Step 10: Score and Bake
Carefully transfer the dough onto parchment paper.
Score the top with a sharp bread lame or knife.
Place into the hot Dutch oven.
Bake covered for 25 minutes.
Remove the lid and bake for an additional 15–20 minutes until deeply golden brown.
The internal temperature should reach approximately 205–210°F (96–99°C).
Step 11: Cool Completely
Transfer the bread to a cooling rack.
Allow it to cool for at least 2 hours before slicing.
This helps the crumb finish setting properly.
Baker’s Tips for Success
Use Active Starter
Your starter should be bubbly, doubled in size, and recently fed before mixing.
Drain the Strawberries
Too much moisture can make the dough sticky and difficult to handle.
Handle Gently
Strawberries are delicate and can break down if overmixed.
Use Bread Flour
Higher protein content creates better structure for fruit-filled sourdough.
Don’t Skip the Cold Proof
An overnight cold fermentation greatly improves flavor and texture.
Flavor Variations
Strawberry White Chocolate Sourdough
Fold in 75g white chocolate chips with the strawberries.
Strawberry Lemon Sourdough
Add 2 teaspoons fresh lemon zest for a bright citrus flavor.
Strawberry Cream Cheese Sourdough
Serve toasted slices with whipped cream cheese.
Strawberry Vanilla Sourdough
Add 1 teaspoon vanilla extract to the dough during mixing.
Mixed Berry Sourdough
Replace half the strawberries with blueberries or raspberries.
Serving Suggestions
This bread is delicious with:
- Butter
- Honey
- Cream cheese
- Strawberry jam
- Mascarpone
- Greek yogurt
- Fresh berries
- Coffee or tea
Storage
Room Temperature
Store in a bread bag or airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Slice and freeze for up to 3 months.
Toast directly from frozen when ready to enjoy.
Why You’ll Love This Recipe
- Naturally leavened with sourdough starter
- Sweet strawberry flavor in every bite
- Beautiful artisan loaf
- Soft, airy crumb
- Perfect balance of sweet and tangy
- Great for breakfast or brunch
- Freezer-friendly and make-ahead friendly
