Sourdough White Chocolate Chips Strawberry Bread
This Sourdough White Chocolate Chips Strawberry Bread combines tangy sourdough flavor with the sweetness of white chocolate and vibrant strawberry notes. The result is a soft, beautifully colored loaf that feels like a dessert yet tastes balanced enough for breakfast. Perfect for spring mornings or as a stunning holiday centerpiece.
Equipment
- Mixing bowls
- Digital kitchen scale
- Dutch oven
- Proofing basket with cloth liner
- Parchment paper
- Bench scraper
- Wire cooling rack
Ingredients
- 500 g bread flour
- 325 g filtered water room temperature
- 10 g salt
- 100 g active sourdough starter fed within 12 hours
- 30 g sugar
- 30 g freeze-dried strawberry powder
- 30 g dried strawberries chopped
- 5 oz white chocolate chips
Instructions
- In a large mixing bowl, dissolve the sourdough starter in filtered water until combined.
- Add bread flour, sugar, salt, and freeze-dried strawberry powder. Mix until a shaggy dough forms.
- Gently fold in chopped dried strawberries and white chocolate chips until evenly distributed.
- Cover with a damp cloth and let the dough rest for 30 minutes.
- Perform 3-4 sets of stretch and folds every 30 minutes over 2 hours.
- Let the dough ferment at room temperature for 4-6 hours, or until doubled in size.
- Lightly flour a surface, shape the dough into a round or oval loaf, and place it into a proofing basket.
- Cover and refrigerate overnight for 12-18 hours for cold fermentation.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Transfer dough onto parchment paper, score the top, and place it into the preheated Dutch oven.
- Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Notes
Nutritional Information (per slice, approximate)
- Calories: 210
- Fat: 6g
- Carbohydrates: 33g
- Sugar: 10g
- Protein: 5g
