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Very Strawberry Sourdough Bread Recipe

Very Strawberry Sourdough Bread Recipe
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Category : bread
Serving : 4
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Prepare the ingredients before making Very Strawberry Sourdough Bread in your home. Then, follow these steps below to serve Very Strawberry Sourdough Bread for your family or friends.

Ingredients: Very Strawberry Sourdough Bread

  • 125 g active 100% hydration strawberry yeast water sourdough starter
  • 100 g strawberry yeast water
  • 5 g salt
  • 250 g GMP T65 flour
  • 50 g fresh strawberries, pureed
  • 33 g strawberry yeast water (divided into 10g + 23g)
  • NOTE:
  • You can replace all the strawberry yeast water with plain filtered water.

How to Make Very Strawberry Sourdough Bread

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Very Strawberry Sourdough Bread in your home by yourself.

    Step 1
  • Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
  • Step 2
  • Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
  • Step 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.
  • Step 4
  • Rest 30 minutes.
  • Step 5
  • Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
  • Step 6
  • Repeat step 5 three more times.
  • Step 7
  • Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
  • Step 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.
  • Step 9
  • Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
  • Step 10
  • Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
  • Step 11
  • Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
  • Step 12
  • Cool the bread on wire rack completely before slicing.
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