Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry White Chocolate Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Emma
  • Total Time: Approx. 16-18 hours (including overnight fermentation and cooling)
  • Yield: 1 loaf (about 9-inch boule)
  • Diet: Vegetarian

Description

Delight in a wonderfully unique sourdough bread infused with sweet white chocolate chips and tangy freeze-dried strawberries. This strawberry white chocolate sourdough combines the rustic charm of traditional sourdough with decadent bursts of fruit and chocolate, resulting in a moist, fluffy loaf with a perfect crust. Ideal for breakfast, snacks, or desserts, this bread is made with simple ingredients, slow fermentation, and careful baking to create a luscious, flavorful treat.

Ingredients

Dough Ingredients

  • 500 g bread flour
  • 325 g warm filtered water
  • 100 g active sourdough starter
  • 10 g salt
  • 30 g sugar

Add-ins

  • 30 g freeze-dried strawberries
  • 5 oz (about 140 g) white chocolate chips (half a bag; semi-sweet chocolate chips can be substituted)

Instructions

  1. Mixing the Starter and Water: Place a large mixing bowl on the food scale, zero it, then add 100 g active sourdough starter and 325 g warm filtered water. Mix with a bread whisk until the starter dissolves completely and the water becomes milky.
  2. Add Dry Ingredients: Zero the scale again and add 500 g bread flour, 30 g sugar, and 10 g salt one by one, mixing well after each addition with hands or a dough whisk. Combine until there are no dry streaks, but do not knead. The dough will be very sticky; avoid adding extra flour.
  3. First Rest: Cover the bowl with a damp tea towel, beeswax wrap, or shower cap and let the dough rest in a warm spot (near a stove or inside an oven with the light on) for 1 hour.
  4. Stretch and Folds with Add-ins: Perform 3 series of stretch and folds, spaced 45 minutes apart. During each, incorporate portions of the 5 oz white chocolate chips and 30 g freeze-dried strawberries incrementally so they are evenly distributed. Between each stretch and fold, allow the dough to rest and observe it become bubbly and rise.
  5. Final Bulk Fermentation: After the last stretch and fold, cover the dough and let it rest another hour. If the dough hasn’t visibly grown, allow an additional hour until bubbly and fluffy.
  6. Pre-shaping Rest: Gently turn the dough out onto a clean, unfloured work surface. Cover with a damp tea towel and rest for 10 minutes to relax gluten, making shaping easier.
  7. Shaping the Boule: Use hands (or a dough scraper if sticky) to gently stretch the dough into a rectangle about 1 inch thick. Fold both sides toward the center, forming a log shape. Roll this log into a round boule by tucking ends underneath and push the dough in a circular motion with cupped hands to create surface tension. Make quarter turns while pushing to tighten the dough surface evenly. Finally, gently twist the boule’s bottom on the table to close any holes.
  8. Proofing Overnight: Lightly flour a 9-inch bowl lined with a flour sack towel using rice flour or bread flour. Place the shaped boule seam side up into the bowl. Dust the top with flour, cover tightly with plastic wrap, a plastic bag, or shower cap, and refrigerate overnight for the final bulk fermentation. The loaf will rise about 30% in the fridge.
  9. Preheat Oven and Dutch Oven: The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F (232°C).
  10. Prepare for Baking: Remove the dough from the fridge and carefully invert it onto parchment paper large enough to line the Dutch oven to catch any melted sugar.
  11. Score the Bread: Using a sharp lame or razor blade, make a deep score in the center of the loaf or a decorative pattern to control expansion during baking.
  12. Bake with Lid On: Carefully remove the preheated Dutch oven from the oven using mitts. Transfer the dough with parchment paper into the Dutch oven, cover with the lid, and bake for 40 minutes. Place an empty baking pan under the Dutch oven to prevent burning.
  13. Finish Baking Uncovered: Remove the lid and bake for an additional 3 to 10 minutes to deepen the crust color to your preference.
  14. Cooling: Remove the bread from the oven and transfer to a cooling rack. Allow it to cool completely for at least 2 hours before slicing to ensure the crumb sets and prevent gumminess.
  15. Serving Suggestions: Slice with a sharp serrated bread knife. Enjoy fresh, toasted with cream cheese and strawberry jam, or transform leftovers into indulgent French toast topped with warm maple syrup.

Notes

  • Do not add extra flour beyond the recipe amount despite sticky dough; this is essential for good crumb development.
  • Stretch and folds build gluten structure for rise and texture.
  • Overnight cold fermentation develops flavor and improves dough handling.
  • Preheating the Dutch oven is critical to creating steam and crust.
  • Scoring controls the bread’s expansion to prevent random cracks.
  • Cooling completely before slicing is necessary to avoid gummy texture inside.
  • Use a sharp lame or razor blade for clean scoring lines.
  • Prep Time: 2 hours (including stretch & folds and resting periods)
  • Cook Time: 50 minutes (40 minutes covered + 10 minutes uncovered)
  • Category: Bread
  • Method: Baking
  • Cuisine: French-inspired sourdough

Find it online: https://myeasyplate.com/strawberry-white-chocolate-sourdough-bread-recipe/