Chocolate Covered Strawberries Sourdough Bread Recipe

Ingredients

• 100 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 350 g Water (room temperature)
• 500 g Bread Flour (high‑protein bread flour)
• 10 g Salt (fine sea salt)
• 30 g Granulated Sugar (optional, adds sweetness to dough)
• 150 g Milk Chocolate Chips (good melting quality, keep some aside for topping)
• 70 g Freeze‑Dried Strawberries (split between dough and surface topping; rehydrate slightly during proof)

Instructions

1. Combine starter and water

   Add 100 g active sourdough starter to the mixing bowl, pour in 350 g water, and stir until the starter is mostly dissolved.

   Time: PT5M

2. Add dry ingredients and mix

   Add 500 g bread flour, 10 g salt, and (optional) 30 g sugar to the bowl. Mix thoroughly until no dry flour pockets remain.

   Time: PT5M

3. Autolyse (rest)

   Cover the bowl and let the dough rest on the counter for 30 minutes. This hydrates the flour and begins gluten development.

   Time: PT30M

4. First set of stretch‑and‑folds with inclusions

   Flatten the dough slightly, sprinkle half of the chocolate chips and 35 g freeze‑dried strawberries over the surface, then perform four stretch‑and‑folds, flipping the dough each time to distribute the inclusions evenly.

   Time: PT10M

5. Rest after first folds

   Cover and let the dough rest for 45 minutes to relax the gluten.

   Time: PT45M

6. Second set of coil folds and remaining inclusions

   Perform a coil fold (stretch, roll into a coil, and tuck back) while sprinkling the remaining 115 g chocolate chips and 35 g freeze‑dried strawberries. Do this gently to keep the dough intact.

   Time: PT10M

7. Rest after second folds

   Let the dough rest for 30 minutes on the counter.

   Time: PT30M

8. Cold stretch‑and‑folds (third set)

   Place the bowl in the refrigerator. Perform a gentle stretch‑and‑fold for about 5 minutes, then return to the fridge.

   Time: PT5M

9. Cold stretch‑and‑folds (fourth set)

   Repeat another gentle stretch‑and‑fold for 5 minutes while the dough stays cold.

   Time: PT5M

10. Shape and cold‑proof

    Turn the dough onto a lightly floured surface, shape into a round loaf, place seam‑side up in a well‑floured banneton, cover, and refrigerate for 8 hours (or overnight) for a slow cold proof.

    Time: PT8H

11. Preheat oven and Dutch oven

    About 30 minutes before baking, preheat the oven to 450 °F (232 °C) with the Dutch oven inside, allowing it to heat fully.

    Time: PT15M

    Temperature: 450°F

12. Score and bake

    Remove the dough from the fridge, gently invert onto a parchment sheet, score the top with a razor blade, and place it into the preheated Dutch oven. Bake with the lid on for 25 minutes, then remove the lid and bake an additional 15 minutes until the internal temperature reaches 205‑210 °F (96‑99 °C).

    Time: PT40M

    Temperature: 450°F

13. Cool and serve

    Transfer the loaf to a wire rack and let it cool for at least 30 minutes before slicing to finish the crumb set.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g