Strawberry Sourdough Loaf

5 from 1 vote

This Strawberry Sourdough Loaf is loaded with strawberry flavor with a nice crusty crust, a chewy texture, and awesome flavor!

Prep Time2 6 20

Cook Time35

Total Time2 6 55

Course: Bread

Cuisine: American

Servings: Servings

Calories: 161kcal

Author: Jenni

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.

You need two overnight resting periods for this bread.