Very Strawberry Sourdough Bread
Very Strawberry Sourdough Bread

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, very strawberry sourdough bread. It is one of my favorites food recipes. 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 foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Very Strawberry Sourdough Bread is something that I’ve loved my whole life.

Go Gourmet With Our Sourdough Bread That Accompanies Any Meal. 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 particular recipe, we must prepare a few components. You can have very strawberry sourdough bread using 8 ingredients and 12 steps. Here is how you can achieve it.

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

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. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time. Sourdough is a labor of love.

Steps 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.

The whole process starts several days before you even want to eat your bread! I used to make bread in my bread maker…a LOT! I mean, like once a week, a lot:). I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious!

So that’s going to wrap this up with this exceptional food very strawberry sourdough bread recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!