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.
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.