Strawberry Sourdough Bread
This Strawberry Sourdough Loaf is loaded with strawberry flavor with a nice crusty crust, a chewy texture, and awesome flavor!
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.
Try these other sourdough bread recipes will all the mix-ins!
How to make sourdough bread with strawberries:
This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.
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.
- Allow the dough to rest for 20 minutes.
Proof and Stretch and Folds.
- Do a set of stretch and folds – grabbing the section of dough closest to you and pulling it up high into the air and then folding it to the opposite side of the bowl.
- Rotate the bowl 90 degrees and repeat. Repeat the stretch and folds until you have done it four times total.
- Cover the bowl and allow the dough to rest for 1 hour.
- Repeat the stretch and folds, and allow to rest for another hour. Repeat until you have done a total of
- Cover the bowl with plastic wrap and place in the fridge overnight.
Shaping
- On a lightly floured counter, stretch out the dough into a long rectangle-ish shape.
- Sprinkle the diced strawberries evenly across the dough.
- Fold the short edges of the dough in a bit, and then roll the dough up to seal the strawberries inside.
- Flour the top of the dough and place it in a proofing basket (or a bowl lined with a tea towel and sprinkled with flour).
- Allow the dough to finish proofing on the counter.
Bake the bread.
- Preheat the oven to 500 F and place a large dutch oven (affiliate link) with a lid in the middle of the oven. Allow the oven to preheat for a good 20 to 30 minutes before baking.
- While the oven is preheating, gently dump the dough out onto a floured parchment paper and score as desired.
- Use the parchment paper to place the bread in the dutch oven, put the lid back on, and turn the oven down to 450 F.
- Bake for 30 minutes, then remove the lid.
- Bake another 15-20 minutes, until the crust is nicely golden brown.
- Cool for at least 1 hour before slicing.
Baker’s schedule
Understanding how long each part of the recipe takes is an important part of knowing how to make the recipe and when it will fit in your schedule. Here is a guideline for the timing of the recipe:
- Mixing the dough: 30 minutes
- Stretch and folds: 3 hours
- Shaping: 15 minutes
- Final Proofing: overnight
- Baking: 45 minutes
- Cooling: 1 hour
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 Sourdough Loaf
Ingredients
Levain:
- 85 grams sourdough starter
- 149 grams water
- 227 grams all purpose flour
Final Dough:
- all of the levain
- 262 grams all purpose flour
- 92 grams water
- 135 grams strawberry puree
- 100 grams diced strawberries
- 2.5 grams 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.
- 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.
- On a lightly floured counter, stretch out the dough into a long rectangle-ish shape.
- Sprinkle the diced strawberries 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).
- Flour the top of the dough and place it in a proofing basket or a bowl lined with a tea towel and dusted with all-purpose or rice flour. I prefer rice flour.
- The next morning, pull the dough out of the fridge and place in a well floured couche.
- Allow the dough to proof overnight in the fridge or at room temperature for about 3 hours.
- Preheat the oven to 500 F with a dutch oven and lid on the middle rack.
- While the oven is preheating, gently dump the dough out onto a floured parchment paper and score as desired.
- Place the bread in the dutch oven, place the lid on, and turn the oven temperature down to 450.
- Bake for 30 minutes.
- Remove the lid, and bake another 15-20 minutes, until nicely golden brown.
- Cool for at least 1 hour before slicing.
Notes
Nutrition
Recipe Note: This recipe was originally published in August of 2012, but was updated August 2024 with new photos, new text, and updated recipe. In the recipe update, the camembert and almonds were removed from the recipe. If you want to add those back in, you can add in 0.75 ounce of chopped almonds and 3 ounces of camembert cheese when when shaping the dough.
Oh wow, this looks so delicious. My family is going to devour it!
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!
I’ve never seen sourdough bread recipes in ounces? Do you have this recipe in grams? I would like to try it. Thank you.
Oh my GOSH. Another amazing loaf! This is inspiring me to use my sourdough starter more often… Wow.
hello! stopping by from the twelve loaves challenge – what a wonderfully unique idea! 🙂
Super creative bread! The combination is perfect with the fruit and camembert. Love it!
What an incredible flavor combination!
Looks amazing. Love the combination of flavors!
Wow – what a delicious combination of flavors you chose for this. It looks amazing and I bet it tasted even better!!
The bread has such a neat colour!
Wow, Beautiful loaf of bread! Strawberries, nuts and cheese, sounds so delicious! I think that I would eat it just as it is!
Camembert and strawberries: what a great idea. I like both of them, in particular camembert.
This sounds absolutely divine…the cheese definitely puts it over the top. I think it only fair if you are joining us in #TwelveLoaves that you have to send us each a loaf. OK? Pretty please?
BEAUTIFUL bread and really love the flavor combination. I am a sucker for any thing with cheese. I hope to join you baking something sourdough. I think it's a lovely idea!! Thank you so much for baking with Twelve Loaves, Jenni! xx
Wow..wow..wow!! The minute I saw this on Pinterest..I was like..Pin first or leave a comment? lol I LOVE IT! It's gorgeous! The best part is it's fruit, nuts AND cheese in a beautifully crusted/crumbed sourdough loaf! I want to make a thinly sliced turkey sandwich with it now! I'm so glad you baked with us..finding the time in between so many challenges. I'm low motivation the past few months, but I will be joining in with you girls a lot more when I get over it. xo