Very Strawberry Sourdough Bread
Very Strawberry Sourdough Bread

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, very strawberry sourdough bread. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Very Strawberry Sourdough Bread is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Very Strawberry Sourdough Bread is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Very Strawberry Sourdough Bread:
  1. Prepare 125 g active 100% hydration strawberry yeast water sourdough starter
  2. Take 100 g strawberry yeast water
  3. Prepare 5 g salt
  4. Make ready 250 g GMP T65 flour
  5. Prepare 50 g fresh strawberries, pureed
  6. Take 33 g strawberry yeast water (divided into 10g + 23g)
  7. Take NOTE:
  8. Get You can replace all the strawberry yeast water with plain filtered water.
Instructions to make Very Strawberry Sourdough Bread:
  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.

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