The Best Strawberry Sourdough Bread Recipe
If you love summer strawberries’ bright, sweet flavor, you’ll love this strawberry sourdough bread. It is made with freeze-dried strawberries wrapped in sourdough bread for a delightful sourdough bread that you can enjoy any time of the year.
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I have been on a kick lately, adding all sorts of different ingredients to my sourdough breads. It’s such a fun way to experiment with different flavor combinations. Savory breads like my sourdough pepperoni bread and jalapeno cheddar sourdough are delicious and almost like a meal wrapped up in bread.
But alas, with spring upon us and the earth slowly waking up, I’m craving something fresh and sweet. As with every springtime, I have many hopes for what’s to come from the gardens, and this year is no exception. Seeing all of the green outside gets my creative juices flowing.
Just this week, my strawberries have started to peek through the dirt and are the inspiration for this strawberry bread. I am dreaming of many strawberry sourdough discard recipes to come, so stay tuned!
Why You’ll Love This Strawberry Sourdough Recipe
- Enjoy Year-Round – Strawberry season is just around the corner for us, and soon, we will be heading out to the garden to enjoy bowlfuls of fresh-picked, sweet strawberries. But you don’t need to wait for strawberry season to make strawberry bread. Such good news! This strawberry bread recipe uses freeze-dried strawberries, so you can enjoy it in any season you like!
- Flavor – Freeze-dried strawberries remove all of the moisture leaving behind a concentrated sweet strawberry flavor that shines in this sourdough bread.
- Inclusion Bread – Lately, I’ve been on a kick using different add-ins to bring a variety of flavors to my sourdough breads. I have many savory sourdough inclusion bread recipes, but as spring rolls around, I’m craving a bread that’s light and fresh tasting. This sourdough strawberry bread captures the essence of spring in its bright and cheery flavor.
Equipment for Strawberry Sourdough Bread
- Large bowl
- Danish dough whisk
- Kitchen scale
- 9″ Proofing basket
- 7 qt Dutch oven
- Parchment paper or bread sling
- Lame
Strawberry Bread Ingredients
- Sourdough starter – Use an active sourdough starter that’s been fed recently and shows signs of life, full of bubbles, risen, and has a mild yeasty aroma. I feed my sourdough starter a ratio of 1:1:1.
- Bread flour – I use King Arthur’s Bread Flour, which has a 12.7% protein content to give the bread a chewy texture and a good rise. You can use all-purpose flour, but the final bread may not bake as tall, but it will have the same great flavor.
- Water – I like to use warm water during the cooler months, and cooler water during the summer months.
- Salt – Salt flavors the bread, but also helps the gluten development.
- Sugar – Just a touch of sugar to give the bread a hint of sweetness and softens the bread.
- Strawberries – This recipe is calculated for freeze-dried strawberries. Not to be confused with dehydrated strawberries, which have more moisture in them.
How to Make Sourdough Strawberry Bread
Mix the Dough
Add 125 g ( 1/2 cup) bubbly sourdough starter and 350 g (1 1/2 cups) water to a large mixing bowl and stir to dissolve the starter. Add 500 g (4 cups) bread flour, 1 tsp salt, and 50 g (1/4 cup) sugar, and mix dough using a Danish dough whisk to combine the ingredients until a shaggy dough forms.
Cover the bowl and allow to rest for 30 minutes to let the flour properly hydrate.
Strengthen the Gluten | Stretch and Folds
A series of stretch and folds builds up the gluten structure in the same way traditional kneading does, but with a fraction of the effort. Resulting in the shaggy dough transforming into a smooth and elastic dough.
With one hand holding the bowl, use the other hand to grab the side of the dough and lift it straight up, stretching the dough, before folding it over onto itself in the middle of the dough.
Rotate the bowl a quarter turn and stretch and fold the next section of the dough. Repeat stretching and folding the dough as you rotate the bowl until the dough starts to feel resistant, roughly 8-10 folds. At this point, the dough will feel a little sticky and break easily as it stretches.
Cover the bowl with a tea towel or plastic wrap to keep the dough from drying out. I usually use a large plate. Let the dough rest for 30 minutes. This completes the first set of stretch and folds.
Crush the freeze-dried strawberries with a rolling pin right in the bag for varied sizes of strawberries. I kept the strawberries in large pieces because I like the big pops of color and flavor. Otherwise, you can create freeze-dried strawberry powder by pulsing a few times in a blender for the strawberry flavor without large pieces of berries.
Before the second set of stretch and folds, add the freeze-dried strawberries to the dough. Stretch and fold the dough, incorporating the strawberries evenly into the dough.
Continue for a total of 3 sets of stretch and folds at 30-minute intervals.
Bulk Fermentation
After the last set of stretch and folds, cover the bowl and let the dough rise in a warm spot in the kitchen.
As the dough bulk ferments over the next couple of hours, you’ll start to notice small bubbles appear beneath the surface of the dough. The dough is ready when the edges of the dough where it meets the container are domed and it has almost doubled in size.
The exact amount of time the bread dough takes to bulk ferment largely depends on the temperature of your kitchen. Warm air temperature will ferment the dough faster than in a cool kitchen.
Shape
I like to preshape the dough before its final shaping.
Turn out the dough onto a lightly floured work surface and spread the dough into a round shape. Use a bench scraper set at a shallow angle to the counter, gently push the dough towards you in a sweeping motion, tucking the ends of the dough under itself with your other hand. Continue the rounding motion while tucking the dough under itself until the dough is a uniform ball with a taut top.
Let the dough rest on the counter for 30 minutes uncovered.
After the bench rest, use the bench scraper to flip the dough over so that the smooth side is on the counter. Fold the top of the dough down to the center of the dough. Next, fold the sides to the middle of the dough. Finally, fold the bottom of the dough up to meet the middle. Flip the dough over so the seams are facing down.
Shape the dough by cupping both hands on the far side of the dough, and pull it towards you. Reposition your hands to another side of the dough and pull again. You will notice the top of the dough will begin to become smooth and taut. Continue shaping the dough towards yourself a few times until the top of the dough is smooth.
Proof | Cold Ferment
Prep the banneton by dusting it evenly with rice flour to prevent the dough from sticking.
Lift the shaped dough into a banneton with the seams facing up. Pinch together any seams that aren’t sealed close.
Place the banneton in a plastic bag and refrigerate for 12 – 24 hours.
If you choose to bake the bread the same day you mix the dough, let the bread proof covered in the banneton at room temperature for a few hours until the dough is puffy and jiggles when shaken a bit. Preheat the oven and bake as directed.
Bake
The next morning, preheat the Dutch oven and lid at 450°F/230°C for 45 minutes.
Remove the dough from the fridge and turn it over onto a piece of parchment paper. Score the top of your dough with a sharp knife or razor blade. I find that a simple cut is best for inclusion loaves. Carefully lift the dough into the hot Dutch oven, replace the lid, and place the Dutch oven back into the oven.
Bake for 35 minutes with the lid on. Lower the oven to 400°F/205°C, remove the lid, and bake for 15 minutes. The bread is done when the top is golden brown and the internal temperature reaches 200°F/93°C with a digital thermometer.
Remove the bread from Dutch oven and place on a wire rack. Cool completely before cutting to avoid a gummy texture.
Strawberry Sourdough Bread Sample Baking Schedule
Baking with sourdough can be a bit intimidating at first since so many variables are involved. But once you understand the process, it’s quite simple and highly flexible to accommodate your schedule. Here is a sample baking schedule.
| Day 1 8:00 am | Mix the dough |
| 8:30- 9:30 am | 3 sets of stretch and folds with 30-minute intervals |
| 9:30 am – 4:00 pm | Bulk ferment at room temperature |
| 4:00 pm | Preshape the dough and bench rest |
| 4:30 pm | Shape the dough and place into a proofing basket |
| 4:30 pm – 8:00 am | Cold proof (optional, see instructions above) |
| Day 2: 8:00 am | Preheat Dutch oven |
| 8:45 am | Score and bake the bread dough |
How To Store Leftover Sourdough Bread
Whenever I make strawberry sourdough bread, it disappears pretty quickly. However, if you do happen to have leftover pieces, place them into an airtight container and store at room temperature up to 3 days. Like all baked goods, this bread is best the day you bake it.
Ways To Eat Strawberry Sourdough Bread
- Butter and strawberry jam are one of my favorite combos to enjoy on freshly baked bread. It has the perfect sweet and salty balance that I love.
- Spread cream cheese on a slice of strawberry bread or toast. Take it to the next notch and use strawberry cream cheese for loads of strawberry flavor!
- Top a slice with peanut butter for a nod to good ol’ PB&J.
- Chocolate hazelnut spread and strawberry sourdough bread are a match made in heaven, just like chocolate-covered strawberries.
Substitutions
- The water ratio is formulated specifically for freeze-dried strawberries and is key to this loaf turning out. Do not substitute fresh strawberries, or it will make the dough too wet. Feel free to substitute other freeze-dried fruits to change the flavor.
- Don’t let not having bread flour stop you from baking this bread. The final bread won’t bake as tall, but you can substitute all-purpose flour. However, it will have the same great flavor.
FAQs
Can I Use Fresh Strawberries?
Fresh strawberries have a higher water content than freeze-dried strawberries and will make the strawberry sourdough bread too wet.
How Do I Keep the Bottom of My Bread From Burning?
Sometimes the bottom of the sourdough bread gets too hot in the oven and burns. If this happens, preheat the Dutch oven with a baking sheet on the rack beneath it. This will help shield the heat and prevent the bottom from getting too dark.
Do I Need to Use a Kitchen Scale?
I know that buying a kitchen scale seems like one more thing, however, measuring by weight instead of volume ensures consistent sourdough bread doughs. Investing in an inexpensive scale is a great idea if you plan to bake sourdough bread regularly.
The Best Strawberry Sourdough Bread Recipe
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Equipment
- 1 large mixing bowl
- 1 Danish dough whisk
- 1 kitchen scale
- 1 9" proofing basket
- 1 7 qt Dutch Oven
- parchment paper or baking sling
- 1 lame
Ingredients
- 125 g active sourdough starter ½ cup
- 350 g water 1½ cups
- 1 tsp salt
- 50 g sugar ¼ cup
- 500 g bread flour 4 cups (Scoop the flour into a measuring cup until it is heaped on top and level with a butterknife.)
- 28 g freeze-dried strawberries 1 oz bag
Instructions
Mix
- Add 125 g (½ cup) bubbly sourdough starter and 350 g (1 ½ cups) water to a large mixing bowl and stir to dissolve the starter.
- Add 500 g (4 cups) bread flour, 1 tsp salt, and 50 g (¼ cup) sugar, and mix dough using a Danish dough whisk to combine the ingredients until a shaggy dough forms. Cover the bowl and allow to rest for 30 minutes to let the flour properly hydrate.
Strengthen the Gluten | Stretch and Folds
- With one hand holding the bowl, use the other hand to grab the side of the dough and lift it straight up, stretching the dough, before folding it over onto itself in the middle of the dough.
- Rotate the bowl a quarter turn and stretch and fold the next section of the dough. Repeat stretching and folding the dough as you rotate the bowl until the dough starts to feel resistant, roughly 8-10 folds. At this point, the dough will feel a little sticky and break easily as it stretches.
- Cover the bowl with a tea towel or plastic wrap to keep the dough from drying out. I usually use a large plate. Let the dough rest for 30 minutes. This completes the first set of stretch and folds.
- Crush the freeze-dried strawberries with a rolling pin right in the bag for varied sizes of strawberries. Otherwise, you can create freeze-dried strawberry powder by pulsing a few times in a blender for the strawberry flavor without large pieces of berries.
- Before the second set of stretch and folds, add the freeze-dried strawberries to the dough. Stretch and fold the dough, incorporating the strawberries evenly into the dough.
- Continue for a total of 3 sets of stretch and folds at 30-minute intervals.
Bulk Fermentation
- After the last set of stretch and folds, cover the bowl and let the dough rise in a warm spot in the kitchen.
- As the dough bulk ferments over the next couple of hours, you’ll start to notice small bubbles appear beneath the surface of the dough. The dough is ready when the edges of the dough where it meets the container are domed and it has almost doubled in size.
Shape
- I like to preshape the dough before its final shaping.
- Turn out the dough onto a lightly floured work surface and spread the dough into a round shape. Use a bench scraper set at a shallow angle to the counter, gently push the dough towards you in a sweeping motion, tucking the ends of the dough under itself with your other hand. Continue the rounding motion while tucking the dough under itself until the dough is a uniform ball with a taut top.
- Let the dough rest on the counter for 30 minutes uncovered.
- After the bench rest, use the bench scraper to flip the dough over so that the smooth side is on the counter. Fold the top of the dough down to the center of the dough. Next, fold the sides to the middle of the dough. Finally, fold the bottom of the dough up to meet the middle. Flip the dough over so the seams are facing down.
- Shape the dough by cupping both hands on the far side of the dough, and pull it towards you. Reposition your hands to another side of the dough and pull again. You will notice the top of the dough will begin to become smooth and taut. Continue shaping the dough towards yourself a few times until the top of the dough is smooth.
Proof | Cold Ferment
- Prep the banneton by dusting it evenly with rice flour to prevent the dough from sticking.
- Lift the shaped dough into a banneton with the seams facing up. Pinch together any seams that aren’t sealed close.
- Place the banneton in a plastic bag and refrigerate for 12 – 24 hours.
- If you choose to bake the bread the same day you mix the dough, let the bread proof covered in the banneton at room temperature for a few hours until the dough is puffy and jiggles when shaken a bit. Preheat the oven and bake as directed.
Bake
- The next morning, preheat the Dutch oven and lid at 450°F/230°C for 45 minutes.
- Remove the dough from the fridge and turn it over onto a piece of parchment paper. Score the top of your dough with a sharp knife or razor blade. I find that a simple cut is best for inclusion loaves. Carefully lift the dough into the hot Dutch oven, replace the lid, and place the Dutch oven back into the oven.
- Bake for 35 minutes with the lid on. Lower the oven to 400°F/205°C, remove the lid, and bake for 15 minutes. The bread is done when the top is golden brown and the internal temperature reaches 200°F/93°C with a digital thermometer.
- Remove the bread from Dutch oven and place on a wire rack. Cool completely before cutting to avoid a gummy texture.
Notes
- The exact amount of time the bread dough takes to bulk ferment largely depends on the temperature of your kitchen. Warm air temperature will ferment the dough faster than in a cool kitchen.
- Crush the freeze-dried strawberries with a rolling pin right in the bag for varied sizes of strawberries. I kept the strawberries in large pieces because I like the big pops of color and flavor. Otherwise, you can create freeze-dried strawberry powder by pulsing a few times in a blender for the strawberry flavor without large pieces of berries.
