Soft, Fruity & Naturally Fermented Artisan Loaf
This Strawberry Sourdough Bread is a beautiful mix of tangy sourdough flavor and sweet strawberries. It has a soft, airy crumb with juicy fruit pockets and a lightly crisp crust—perfect for breakfast, toast, or dessert.
🧾 Ingredients
For the Dough
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Strawberry Inclusion
- 150–200g fresh strawberries (chopped)
- 1 tbsp sugar (optional)
- 1 tsp lemon zest (optional)
👨🍳 Instructions
Step 1: Mix Dough
In a large bowl, mix flour, water, and sourdough starter until no dry flour remains.
Cover and rest for 30 minutes.
Step 2: Add Salt
Add salt and mix well until fully combined.
Step 3: Stretch & Fold
Do 3–4 sets of stretch and folds every 30 minutes for 2 hours.
This builds strength in the dough.
Step 4: Add Strawberries
During the second or third fold, gently add chopped strawberries (and sugar/lemon zest if using).
Fold carefully so fruit doesn’t get fully crushed.
Step 5: Bulk Fermentation
Cover and let dough rise for 4–6 hours until puffy and airy.
Step 6: Shape
Turn dough onto a floured surface.
Shape into a round or oval loaf.
Step 7: Cold Proof
Place in a floured basket or bowl.
Refrigerate for 8–12 hours overnight.
Step 8: Bake
Preheat oven to 230°C (450°F).
Bake:
- 20 minutes covered
- 20–25 minutes uncovered until golden brown
Step 9: Cool
Let bread cool completely before slicing (important for texture).
🍓 Tips
- Fresh strawberries give best flavor, but frozen also work
- Don’t overmix after adding fruit
- Slight berry leakage is normal and creates beautiful swirls
- Add white chocolate chips for a dessert version 😍
🍞 Result
You get:
- Soft sourdough crumb
- Sweet strawberry bursts
- Light tangy flavor
