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Sourdough Strawberry White Chocolate

Sourdough Strawberry White Chocolate Bliss for Brunch

Indulge in the delightful combination of tangy sourdough, creamy white chocolate, and fresh strawberries in this Sourdough Strawberry White Chocolate recipe.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 500 g Bread Flour Provides the right structure for a soft yet chewy loaf.
  • 325 g Filtered Water Hydrates the dough; make sure it’s at room temperature.
  • 10 g Salt Essential for enhancing flavor and building dough strength.
  • 100 g Active Sourdough Starter Use a recently fed starter for best results.
  • 30 g Sugar Balances the sourness of the dough.
For the Strawberry Twist
  • 30 g Freeze-Dried Strawberry Powder Infuses vibrant strawberry notes; can use pureed fresh strawberries.
  • 30 g Dried Strawberries (chopped) Adds delightful texture and sweetness.
For the Sweetness
  • 5 oz White Chocolate Chips Delivers creamy decadence that melts beautifully.

Equipment

  • mixing bowl
  • wooden spoon
  • Spatula
  • Dutch oven
  • Proofing basket
  • parchment paper
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine the active sourdough starter with 325g of room-temperature filtered water and whisk until dissolved.
  2. Add 500g bread flour, 30g sugar, 10g salt, and 30g freeze-dried strawberry powder. Mix to form a shaggy dough.
  3. Gently fold in 30g chopped dried strawberries and 5 oz white chocolate chips into the dough.
  4. Cover the bowl with a damp cloth and let it rest for 30 minutes.
  5. Perform a series of stretch and folds every 30 minutes for a total of 2 hours.
  6. Cover the dough and let it ferment for 4-6 hours, or until it has doubled in size.
  7. Turn the dough out onto a lightly floured surface and shape into a round or oval loaf.
  8. Transfer the shaped loaf into a proofing basket, cover, and refrigerate overnight for 12-18 hours.
  9. Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
  10. Transfer the dough onto parchment, score the top, and place it into the preheated Dutch oven, cover it, and bake for 20 minutes.
  11. Uncover and bake for an additional 15-20 minutes until golden brown.
  12. Remove the bread from the Dutch oven and let it cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 35gProtein: 4gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Use a fresh starter and allow dough to cool completely for best texture. Store in an airtight container for up to 3 days.

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