Delicious fresh Strawberry sourdough Bread . With sweet fresh strawberries and lemon zest every bite is full of fruity delight and you can have them with cream cheese or your favorite spread
If you like strawberries, then you should try this Strawberry Sourdough Bread. I have seen only a few recipes that uses fresh strawberries with sourdough that to in the form of a quick bread. Not as boule, since I love to experiment, I decide to try this Strawberry Sourdough bread made with fresh strawberries. This bread makes excellent toast, you can start your day with it.
How to make Strawberry Sourdough Bread
You can make this strawberry sourdough bread with following 7 ingredients
Strawberries: make sure to use fresh strawberries, as frozen ones tend to make the dough wet and not easy to incorporate into the dough.
Bread flour: Chewiness of the bread is given by bread flour, if you want you can use all-purpose flour, however chewiness will be lesser in that case.
Rye flour: Adds nuttiness to the sourdough bread.
Lemon zest: Brings out color and flavor of the strawberries
Brown sugar. My strawberries are little tart so I have added into the recipe you can skip if your strawberries are sweet.
Salt: Not only brings out flavor of sourdough bread, but also control fermentation.
Water: I have used around 73% hydration; you can reduce it to 71 %. When you add strawberries and sugar, water will ooze out of the strawberries increasing the hydration and making the dough stickier.
What other berries you can use to make a sourdough bread
I have tried fresh blueberries to make sourdough dough bread here is the recipe.
Also, fresh cranberries can be used to make the bread too. If you want to look at the recipe here.
Since strawberries are bigger than both berries, I decide to hull them and chopped into tiny cubes so that there will be uniform distribution in the dough. Because I have added brown sugar, strawberries started oozing out water. You can skip this without adding sugar or using sweet strawberries.
Points to remember while adding strawberries to sourdough?
You can add berries and fruits at the time of lamination like I did here, otherwise you can mix it in the dough after adding salt. I have tried that too, it worked well for blueberries and cranberries. I am not sure if it will work for raspberries and blackberries.
When you add fresh fruits to the dough the crust is going to be thinner and less crispy. If you want to make a crisper crust, try to bake it with steam only in the beginning for about 15 minutes. Rest without steam will be fine. During the last 10 minutes of baking, crack open the oven door (optional). This allows the moisture to escape, leaving your sourdough bread with a crisp crust. Alternatively, remove the bread from the Dutch oven and let it bake directly on the rack. The latter produces a crisper crust
This is slightly sweet sourdough bread, tastes great as toast or you can slather with some cream cheese to make it a strawberry cheesecake toast. It is delicious.
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold and dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate strawberries and sugar, lemon zest
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
If you try this bread, please tag me @nidhinikhil in Instagram and @zestysouthindiankitchen in Facebook.
Strawberry Sourdough Bread
- 15 g sourdough starter I used 100% hydration, 50: 50 all-purpose flour : whole wheat flour
- 30 bread flour
- 30 g water
- 420 g bread flour
- 30 g rye flour
- 60 g leavain
- 320 g water
- 200 g strawberries chopped into cubes
- 9 g salt
- zest of 1 lemon
- 15 g sugar
Make Levain /Leaven
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 30g of water 30 g of bread flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- Around 4 hours of Levain making, Mix all the flours in 320 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt. Mix well and cover the dough again and set aside
Stretch and Fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and Then sprinkle strawberries and brown sugar on the top and fold them into a letter fold.
- If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the Dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Turn the heat down to 475°F and cook for 15 minutes. Then reduce the temperature to 450 F for 15 minutes with lid.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.