Prep Time: 30 minutes
Resting & Fermentation Time: 10–12 hours
Bake Time: 40–45 minutes
Total Time: Approximately 12 hours
Servings: 10 slices
Difficulty: Intermediate
Ingredients
- 500 g bread flour
- 100 g active sourdough starter
- 325 g lukewarm water
- 10 g salt
- 200 g fresh strawberries, diced
- 2 tablespoons sugar (optional for sweeter bread)
- 1 teaspoon vanilla extract (optional)
- Extra flour for dusting
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the active sourdough starter with lukewarm water and stir until fully dissolved. Add the bread flour and mix until no dry flour remains. Cover the bowl and allow the dough to rest for 30 minutes. This resting period, known as autolyse, helps improve gluten development.
Step 2: Add Salt
Sprinkle the salt over the dough and knead gently until it is fully incorporated. The dough should feel smooth and slightly sticky.
Step 3: Fold in the Strawberries
Gently fold the diced strawberries into the dough. Be careful not to crush them too much, as large fruit pieces create attractive pockets of flavor throughout the loaf. If using sugar and vanilla extract, mix them with the strawberries before adding them to the dough.
Step 4: Stretch and Fold
Over the next two hours, perform four sets of stretch-and-folds every 30 minutes. This strengthens the gluten network while keeping the dough light and airy.
Step 5: Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 6 to 8 hours, or until it has increased noticeably in size and shows bubbles throughout.
Step 6: Shape the Dough
Transfer the dough onto a lightly floured surface. Shape it into a round loaf while keeping the strawberries evenly distributed. Place the shaped dough into a floured proofing basket or bowl lined with a clean kitchen towel.
Step 7: Final Proof
Allow the dough to proof for 2 to 4 hours at room temperature, or refrigerate overnight for even better flavor and texture.
Step 8: Bake
Preheat your oven to 450°F (230°C). Place a Dutch oven inside while preheating. Carefully transfer the dough onto parchment paper, score the top with a sharp knife or bread lame, and place it into the hot Dutch oven.
Bake covered for 25 minutes. Remove the lid and continue baking for another 15 to 20 minutes until the crust becomes deep golden brown and crisp.
Step 9: Cool
Transfer the bread to a cooling rack and let it cool for at least one hour before slicing. This allows the crumb to fully set and improves texture.
Recipe Tips
- Use ripe but firm strawberries to prevent excess moisture.
- Always use an active sourdough starter that has recently been fed.
- Refrigerating the dough overnight develops a deeper sourdough flavor.
- Avoid adding frozen strawberries unless they are completely thawed and well drained.
- For extra sweetness, sprinkle coarse sugar on top before baking.
Serving Suggestions
Strawberry Sourdough Bread is delicious served warm with butter, whipped cream cheese, strawberry preserves, or honey. It also pairs wonderfully with fresh fruit, yogurt, coffee, or tea. Leftover slices make excellent French toast or bread pudding.
Storage Instructions
Store the cooled loaf in a bread bag or airtight container at room temperature for up to three days. Refrigerate for up to one week if needed. For longer storage, slice the bread and freeze it for up to three months. Toast frozen slices directly without thawing.
Nutrition Information (Per Slice)
- Calories: 185
- Carbohydrates: 36 g
- Protein: 6 g
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 230 mg
- Potassium: 95 mg
- Vitamin C: 12% Daily Value
- Calcium: 2% Daily Value
- Iron: 8% Daily Value