Strawberry Sourdough Bread

Indulge in the delightful fusion of tangy sourdough and sweet, juicy strawberries with this Strawberry Sourdough Bread recipe—perfect for breakfast, brunch, or a gourmet snack. Crafted with the natural magic of an active sourdough starter, this artisanal loaf combines the rustic charm of homemade bread with bursts of fresh fruit and a hint of honey. The long fermentation process ensures a chewy texture and deep flavor, while gently folding in diced strawberries adds a pop of color and sweetness to every slice. Ideal for pairing with creamy butter or a dollop of jam, this bread is baked to golden perfection in a Dutch oven, offering a crisp crust and tender crumb. Whether you're a sourdough enthusiast or just exploring the art of baking, this recipe is a standout addition to your kitchen repertoire. Keywords: strawberry sourdough bread, homemade sourdough loaf, fresh strawberry bread recipe, artisanal bread baking.

Nutriscore Rating: 69/100

Prep Time:900 mins

Cook Time:45 mins

Total Time:945 mins

Servings: 8

Ingredients

• 400 g All-purpose flour
• 100 g Active sourdough starter
• 250 ml Water
• 8 g Salt
• 150 g Fresh strawberries, diced
• 30 g Honey

Directions

Step 1

In a large mixing bowl, combine the sourdough starter and water. Mix well until the starter is dissolved.

Step 2

Add the flour to the bowl and mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest (autolyse) for 30 minutes.

Step 3

After resting, add the salt and honey to the dough. Knead the dough in the bowl or on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

Step 4

Gently fold the diced strawberries into the dough until evenly distributed. Be careful not to overmix, as the berries can release their juices.

Step 5

Place the dough in a clean bowl, cover with a damp towel, and allow it to bulk ferment at room temperature for 4-6 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.

Step 6

After bulk fermentation, shape the dough into a round or batard (oval) loaf and transfer it to a lightly floured proofing basket or bowl.

Step 7

Cover the dough and refrigerate it overnight for cold proofing (8-12 hours).

Step 8

Preheat your oven to 450°F (230°C) with a baking stone or Dutch oven inside for at least 30 minutes.

Step 9

Remove the dough from the refrigerator and gently transfer it to a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade.

Step 10

Carefully place the dough (still on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.

Step 11

After 20 minutes, remove the lid and continue baking for another 20-25 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 12

Let the bread cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(941.6g)

Amount per serving	% Daily Value*
Calories	1645.4

Total Fat 4.9g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3164.6mg	0%
Total Carbohydrate 351.5g	0%
Dietary Fiber 14.9g	0%
Total Sugars 32.8g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 100.0mg	0%
Iron 19.8mg	0%
Potassium 694.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.7%

Protein: 10.7%

Carbs: 86.6%