Chocolate Strawberry Sourdough bread

Ingredients

• 500 g Bread Flour (high‑protein, unbleached)
• 350 g Water (room temperature)
• 100 g Active Sourdough Starter (100% hydration, fed and bubbly)
• 10 g Sea Salt (fine grain)
• 30 g Freeze‑Dried Strawberries (crushed into coarse crumbs)
• 50 g Dark Chocolate Chips (minimum 70% cocoa, semi‑sweet)

Instructions

1. Autolyse

   Combine the bread flour and water in a large mixing bowl. Stir until no dry flour remains. Cover and let rest for 30 minutes.

   Time: PT30M

2. Add Starter and Salt

   Add the active sourdough starter and sea salt to the autolysed dough. Mix by hand or with a dough hook until fully incorporated, about 2–3 minutes.

   Time: PT5M

3. Bulk Fermentation & First Fold

   Cover the bowl and let the dough ferment at room temperature (around 75°F/24°C) for 2 hours. After 2 hours, perform a stretch‑and‑fold: wet your hand, lift the dough from one side, fold it over the center, rotate the bowl and repeat 4 times.

   Time: PT2H

   Temperature: 75°F

4. Inclusion Fold #1

   Sprinkle half of the crushed freeze‑dried strawberries and half of the dark chocolate chips over the dough surface. Using the bench scraper, gently fold the dough over itself, then perform another stretch‑and‑fold, ensuring the inclusions are evenly distributed.

   Time: PT15M

5. Bulk Fermentation – Remaining Time

   Let the dough continue to ferment for another 2 hours, performing a second set of stretch‑and‑folds every 30 minutes without adding more inclusions.

   Time: PT2H

   Temperature: 75°F

6. Roll‑and‑Pinch Shaping

   Turn the dough onto a lightly floured surface. Gently roll the dough into a rectangle, then pinch the sides together (roll‑and‑pinch). Repeat this roll‑pinch sequence 4–5 times, keeping the dough taut and sealing any gaps where inclusions could escape.

   Time: PT20M

7. Final Proof

   Place the shaped loaf seam‑side up in a well‑floured proofing basket. Cover and let proof at room temperature for 2 hours, or retard in the refrigerator overnight for deeper flavor.

   Time: PT2H

   Temperature: 75°F

8. Preheat Oven

   About 30 minutes before baking, place a Dutch oven inside the oven and preheat to 475°F (245°C).

   Time: PT30M

   Temperature: 475°F

9. Score and Bake

   Carefully turn the loaf onto a parchment sheet, score the top with a razor blade, and transfer into the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid, lower temperature to 425°F (220°C), and bake another 25 minutes until deep golden brown.

   Time: PT45M

   Temperature: 425°F

10. Cool

    Remove the bread from the Dutch oven and let cool on a rack for at least 1 hour before slicing to allow the crumb to set.

    Time: PT1H

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g