Recipe: Yummy Very Strawberry Sourdough Bread

Very Strawberry Sourdough Bread. Find Deals on Bread Sour Dough in Bread & Pastries on Amazon. In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine. In a large bowl lightly beat the eggs.

Fold in the strawberries and walnuts. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry!. Learn how to make a simple homemade sourdough bread recipe in your very own kitchen. You can have Very Strawberry Sourdough Bread using 8 ingredients and 12 steps. Here is how you cook it.

Ingredients of Very Strawberry Sourdough Bread

1. It's 125 g of active 100% hydration strawberry yeast water sourdough starter.
2. Prepare 100 g of strawberry yeast water.
3. It's 5 g of salt.
4. You need 250 g of GMP T65 flour.
5. You need 50 g of fresh strawberries, pureed.
6. You need 33 g of strawberry yeast water (divided into 10g + 23g).
7. You need of NOTE:.
8. Prepare of You can replace all the strawberry yeast water with plain filtered water..

This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. Form into a ball and place into a greased bowl, turning to coat all sides. Remove it from the oven, and cool on a rack.

Very Strawberry Sourdough Bread step by step

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..

Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage. Tips from our Bakers Autolyse: In a large mixing bowl, stir together flours and water with your hands until well combined. Using sourdough bread adds a depth of flavor to croutons that yeast-leavened white bread just cannot produce. Once a loaf of bread is dry enough, it can be ground up to make homemade bread crumbs. If the bread is not quite dry enough, put it in a low oven until completely dry.

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