This Strawberry Almond and Camembert Sourdough Loaf is loaded with strawberry flavor, perfect pieces of camembert cheese and crunchy chopped almonds. It has a nice crusty crust, a chewy texture, and awesome flavor!
While my mom was here last week she told me that she wanted to make a sourdough loaf. “A Fun One!” she said. Given my mom and I have shared a love of strawberries since I was old enough to eat them, it was only natural that strawberries be the main component. We also decided to throw in some chopped almonds and some chunks of camembert cheese, just for fun. This also happily coincided with a fun new bread challenge in town called Twelve Loaves (because the 5 other groups I bake along with each month aren’t enough). This month was all about using fresh summer fruits in your bread! I promise, however, that this will be the only sourdough bread that I make for Twelve Loaves. 🙂 I had to promise Joel that I would broaden my horizons to other kinds of bread, too.
Visit Lora, The Cake Duchess, Barb, Creative Culinary, Jamie,Life’s a Feast or Lisa, Parsley, Sage and Sweet, for more information on how you can join in the baking fun.
I didn’t really find a recipe that I wanted to use, so I just kind of made it up. I kind of feel like I have been playing with sourdough enough to do that, and the results turned out great! I wanted a huge strawberry flavor, so used both strawberry puree and chunked strawberries in the mix. We really love how this bread turned out! It had a nice crusty crust, a chewy texture, and awesome flavor! I was worried the cambert would melt into the bread, but they ended up perfect! Slices of these were awesome toasted, slathered with fresh butter and sprinkled with a little cinnamon and sugar! I bet they would have been awesome as french toast, too, but we ate it all before I could find out!
I am also submitting this yummy bread to Yeastspotting, a weekly showcase of all things yeasted and delicious!
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Love a good Sourdough Bread recipe? Try these gorgeous sourdough bread loaves:
- San Francisco Sourdough Loaf – This sourdough loaf is extra tangy and has great texture!
- Vermont Sourdough Loaf with Whole Wheat – Soft and chewy, with a lovey crust, this sourdough loaf is a treat!
- Soft Sourdough Sandwich Loaf – Perfect for sandwiches, this is a great beginner sourdough bread recipe!
- Toasted Wheat Germ Sourdough Loaf with Rosemary – Soft on the inside and crunchy on the outside, this beautiful sourdough loaf
Ready to take your sourdough bread to the next level? Try these tasty sourdough bread recipes:
- Roasted Garlic Sourdough Bread – This roasted garlic loaf is beautifully decorated and will keep your house safe from vampires.
- Earl Grey Sourdough with Apricots and Cranberries – this loaf has an excellent crumb and beautiful flavor! Its definitely a fun and unique sourdough bread recipe!
Obsessed with Sourdough? Fuel your obsession with these:
Yield: 12 Servings
Strawberry Almond and Camembert Sourdough Loaf
This Strawberry Almond and Camembert Sourdough Loaf is loaded with strawberry flavor, perfect pieces of camembert cheese and crunchy chopped almonds. It has a nice crusty crust, a chewy texture, and awesome flavor! *You need two overnight resting times for this bread.
Cook Time
35 minutes
Total Time
35 minutes
Ingredients
Levain:
- 3 ounces starter
- 5.25 ounces water
- 8 ounces flour
Final Dough:
- all of the levain
- 9.25 ounces flour
- 3.25 ounces water
- 4.75 ounces strawberry puree
- 3.25 diced strawberries
- 1.75 ounces chopped almonds
- 3 ounces camembert cheese, chopped roughly
- 0.125 ounces salt
Instructions
- The night before baking, mix together the ingredients for the levain and let sit on the counter.
- Mix together the levain, flour, water, salt and strawberry puree and allow to rest for 20 minutes.
- On a lightly floured counter, stretch out the dough into a long rectangle-ish shape.
- Sprinkle the diced strawberries, nuts and cheese evenly across the dough, and fold/roll the dough over top (which ever method you want to do this is fine, you just need to get it in there).
- Place the dough in a large oiled bowl, cover, and allow to rest for 1 hour.
- Stretch and fold the dough, place back in the bowl and allow to rest for 1 hour.
- Make another stretch and fold, place back in the bowl, cover, and place in the refrigerator overnight.
- The next morning, pull the dough out of the fridge and place in a well floured couche.
- Allow the dough to proof and come to room temperature.
- Preheat the oven to 500 F and prepare for your steam.
- While the oven is preheating, dump the dough out onto a floured parchment paper and score.
- Place the bread in the oven and turn the oven down to 450.
- Bake for 15 minutes, then remove the lid if you are using one.
- Bake another 10-20 minutes, until nicely golden brown.
- Cool for at least 1 hour before slicing.
Notes
You need two overnight resting periods for this bread.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 192mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 7g
Lori
Tuesday 30th of March 2021
I’ve never seen sourdough bread recipes in ounces? Do you have this recipe in grams? I would like to try it. Thank you.
Korena
Thursday 30th of August 2012
Oh my GOSH. Another amazing loaf! This is inspiring me to use my sourdough starter more often... Wow.
Ang
Saturday 25th of August 2012
hello! stopping by from the twelve loaves challenge - what a wonderfully unique idea! :)
Paula @ Vintage Kitchen Notes
Thursday 16th of August 2012
Super creative bread! The combination is perfect with the fruit and camembert. Love it!
knitstamatic
Wednesday 15th of August 2012
What an incredible flavor combination!