Very Strawberry Sourdough Bread
Very Strawberry Sourdough Bread

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, very strawberry sourdough bread. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Very Strawberry Sourdough Bread is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Very Strawberry Sourdough Bread is something which I’ve loved my whole life.

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

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

So that’s going to wrap this up for this special food very strawberry sourdough bread recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!