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We hope you got benefit from reading it, now let’s go back to very strawberry sourdough bread recipe. You can cook very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you do it.
The ingredients needed to cook Very Strawberry Sourdough Bread:
- Get 125 g active 100% hydration strawberry yeast water sourdough starter
- Prepare 100 g strawberry yeast water
- Use 5 g salt
- Provide 250 g GMP T65 flour
- You need 50 g fresh strawberries, pureed
- Prepare 33 g strawberry yeast water (divided into 10g + 23g)
- Provide NOTE:
- Use You can replace all the strawberry yeast water with plain filtered water.
Steps to make Very Strawberry Sourdough Bread:
- Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
- Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
- 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.
- Rest 30 minutes.
- Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
- Repeat step 5 three more times.
- Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
- 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.
- Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
- Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
- Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
- Cool the bread on wire rack completely before slicing.
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