Very Strawberry Sourdough Bread. Great recipe for Very Strawberry Sourdough Bread. I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough.

According to some people, cooking is indeed something which is quite simple. Besides they are indeed happy cooking and have talents cooking that is very good, they are also smart in processing each dish so that it becomes dish delicious. But there are those who cannot can cook, so they must learn and see recipes that are simple to follow.

Very Strawberry Sourdough Bread The strawberries in our raised vegetable garden just started ripening and I finally gathered enough to make a new dessert. I was really craving strawberry shortcake and decided to create a recipe using my sourdough starter. A lot of my sourdough recipes, like Overnight Sourdough Herb Pizza Crust and Sweet Honey Sourdough Dinner Rolls are meant to.

You can cook Very Strawberry Sourdough Bread use 8 ingredients and 12 the steps. Here guides how you make it.

The main ingredient Very Strawberry Sourdough Bread as follows:

Prepare 125 g of active 100% hydration strawberry yeast water sourdough starter.
Prepare 100 g of strawberry yeast water.
Provide 5 g of salt.
You need 250 g of GMP T65 flour.
Prepare 50 g of fresh strawberries, pureed.
You need 33 g of strawberry yeast water (divided into 10g + 23g).
You need of NOTE:.
Prepare of You can replace all the strawberry yeast water with plain filtered water..

I used to make bread in my bread maker…a LOT! I mean, like once a week, a lot:). I started making bread in my Dutch oven at the beginning of this year. This no knead rustic bread is the easiest bread to make, and so delicious!

Instructions Very Strawberry Sourdough Bread

Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
Rest 30 minutes..
Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
Repeat step 5 three more times..
Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
Cool the bread on wire rack completely before slicing..

Check out my post on this amazing bread Herb No Knead Dutch Oven Bread. This brings me to this post on sourdough bread. This is NOT a sweet waffle recipe, they are light with a twinge of sourdough tang and are PERFECT with real maple syrup, strawberries, or mulberry syrup. The Best Beginner Sourdough Bread Recipe This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn't require tons of effort and time.