Very Strawberry Sourdough Bread

1. 1

   Dissolve 5g of salt with 10g of strawberry yeast water.

2. 2

   Set aside.

3. 3

   Mix starter with 100g of strawberry yeast water, strawberry puree and flour.

4. 4

   Autolyse for 30 minutes.

5. 5

   After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough.

6. 6

   Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes.

7. 7

   Rest 30 minutes.

8. 8

   Perform a dozen or so folds using a dough scrapper on the wet dough.

9. 9

   Rest 30 minutes.

10. 10

    Repeat step 5 three more times.

11. 11

    Place the dough in the fridge for 24 48 hours (in my case, 67 hours!

12. 12

    ).

13. 13

    Take the dough from the fridge, pre-shape directly.

14. 14

    Bench rest for 5 minutes.

15. 15

    Then final shape and place the dough in the banneton basket.

16. 16

    Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.

17. 17

    Pre-heat the oven, baking stone and Pyrex glass lid at 250C for 1 hour.

18. 18

    Bake the dough for 20 minutes with the lid on at 250C and another 20 minutes without the lid at 230C.

19. 19

    Cool the bread on wire rack completely before slicing.

* Per serving · 4 servings · Values may vary.

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