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!
Try these other sourdough bread recipes will all the mix-ins!
I wanted a huge strawberry flavor, so used both strawberry puree and diced strawberries in the dough.
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 this strawberry sourdough bread are 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!
Recipe Note: This is a lower hydration dough, meaning it has more flour than water in it. The dough needs to have some weight to it to hold the mix-ins, and to account for the extra water in the strawberries. This bread will yield a denser loaf, so don’t expect large open holes like you would get in a higher hydration dough.
How to make sourdough bread with strawberries:
This recipe is very simple to make! Here is a brief overview of the recipe to give you an idea of how it works. For the full set of directions and measurements, please make sure you scroll down to the recipe card below!
Mix the levain.
- The night before baking, mix together the starter, flour, and water for the levain in a bowl.
- Cover with plastic wrap and a towel and allow to sit in a warm spot overnight.
Make the dough.
- 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).
Proof and Stretch and Folds.
- 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.
Bake the bread.
- 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.
Note: The temperature and humidity of your house can affect how long it takes your sourdough starter and breads to become active and proof. Please watch the dough and not the clock to ensure your bread is properly proofed.
New to sourdough? Read my Ultimate Guide to Sourdough for Beginners to answer all the questions you have!
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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.
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: 12 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 192mgCarbohydrates: 34gFiber: 2gSugar: 2gProtein: 7g
Shadi Hasanzadenemati
Friday 14th of April 2023
Oh wow, this looks so delicious. My family is going to devour it!
Gina
Wednesday 12th of April 2023
Love to bake up new bread recipes and this one was absolutely fantastic! It came out great! My family and I ate up the loaf so fast!
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! :)