Freeze-Dried Strawberry Sourdough Bread
This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.
Servings 12 slices
Calories 170kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
Ingredients
Dough One (Pink)
- ¾ cup (180 grams) warm water 80-90℉
- ¼ cup (50 grams) active sourdough starter
- 12 grams freeze-dried strawberries crushed into powder
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt if using Morton’s or table salt, reduce to 1 teaspoon. Measuring by weight is recommended.
Dough Two (Plain)
- ¾ cup (180 grams) warm water 80-90℉
- ¼ cup (50 grams) active sourdough starter
- 2 cups (240 grams) bread flour
- 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt if using Morton’s or table salt, reduce to 1 teaspoon. Measuring by weight is recommended.
- 12 grams freeze-dried strawberries
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and at or near its peak when you’re ready to bake.
- Make the pink strawberry dough: In a medium bowl, whisk together the warm water, sourdough starter, and freeze-dried strawberry powder. Add the bread flour and salt and mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 20 minutes.¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 12 grams freeze-dried strawberries, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Make the plain strawberry dough: In a separate medium bowl, whisk together the warm water and sourdough starter. Add the bread flour and salt and mix until a cohesive dough forms. Cover and let rest for 20 minutes.At this point, you’ll have two separate half doughs—one pink and one plain.¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
- Pink dough: With lightly wet hands, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
- Plain dough: Sprinkle ¼ of the freeze-dried strawberry pieces evenly over the dough. Stretch and fold one side of the dough over itself. Rotate the bowl 90°, add another ¼ of the strawberries, and repeat. Continue until all the strawberries are added and all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.12 grams freeze-dried strawberries
- After the final stretch and fold, gently place one dough on top of the other in the same bowl. There’s no need to mix them—just stack them. Cover and let the dough bulk ferment until puffy, bubbly, and roughly doubled in size. This can take anywhere from 4–12 hours, depending on your kitchen temperature and starter activity. Tip: A straight-sided container makes it much easier to see when the dough has doubled.
- Lightly flour your counter and gently turn the dough out. Gently stretch the dough into a loose rectangle. Fold the short sides toward the center like a letter, then fold the long sides in the same way. Flip the dough seam-side down and gently tighten it into a round by cupping your hands around it and pulling it toward you.
- Dust a proofing basket (or towel-lined bowl) generously with rice flour. Place the dough inside seam-side up. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Storage: Store at room temperature in an airtight container or bread box for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 170kcal | Carbohydrates: 34g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 335mg | Potassium: 56mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin C: 9mg | Calcium: 12mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
