Very Strawberry Sourdough Bread
Very Strawberry Sourdough Bread

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, very strawberry sourdough bread. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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

Check Out Top Brands On eBay. Great recipe for Very Strawberry Sourdough Bread. I made a starter using the organic strawberry yeast water which I successfully cultivated.

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

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

Stir until flour is just blended. Fold in the strawberries and walnuts. Take the bread out of the bread pan, and put it on a flat tray before putting it back in the oven. This makes the sides of the loaf nice and crusty.

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.

Strawberry Yogurt Bread - note how nice the sides of the loaf look! Both my husband and I prefered cream cheese on this loaf. This will change the texture slightly, but some like it a little better. Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions.

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