Strawberry Vanilla Crunch Sourdough Bread
Meet Charlotte—named after both the classic strawberry-filled Charlotte cake and a family name on my husband’s side. This bread is filled with a delicious blend of freeze-dried strawberries, white chocolate, and a vanilla crunch. The gorgeous pink color comes from sweet potato powder added to the water when making the dough. It's perfect lightly toasted and topped with cream cheese. FYI .. I always name my sourdough loaves!
PREP TIME
24 hours
COOK TIME
45 minutes
INGREDIENTS
10
Serves: 14
Ingredients
- 500 grams500 grams500 grams Bread Flour
- 300 grams300 grams300 grams Water
- 6 grams6 grams6 grams Purple Sweet Potato Powder
- 120 grams120 grams120 grams Sourdough Starter, Homemade
- 0.5 cup0.5 cup0.5 cup Freeze-Dried Strawberries
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Bean Powder
Salt Mixture
Inclusions
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Feed Starter – Feed 4-12 hours before mixing. Use when active and bubbly.
- Mix Dough – Mix purple potato powder with 300g water. Add in starter and bread. Mix until no dry flour remains. Cover and rest for 30 minutes.
- Add Salt – Dissolve salt in 40g water. Dimple into dough. Cover and rest for 30 minutes.
- Strengthen Dough – Perform 2 stretch & folds (30 min apart), then 2 coil folds (30 min apart).
- Bulk Ferment – Cover and ferment at room temp (6-12 hrs) until dough is puffy and airy.
- Laminate – Lightly flour a surface and stretch the dough into a large rectangle. Evenly distribute the freeze-dried strawberries and vanilla bean powder over the dough. Fold the dough over itself to encase the add-ins. Cover and rest for 30 minutes.
- Shape & Cold Proof – Shape into a boule or batard, place in floured banneton, cover, and refrigerate (8-24 hrs).
- Bake – Preheat oven to 450°F (232°C) with Dutch ovens inside for 45 min. Score dough, place in Dutch oven, cover, and bake 30 min. Uncover and bake 15-25 min until golden brown (internal temp 208-210°F).
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 165 |
| Fat: | 2 g |
| Carbohydrates: | 31 g |
| Protein: | 5 g |
| Cholesterol: | 6 g |
| Sodium: | 310 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
4 responses to “Strawberry Vanilla Crunch Sourdough Bread”
Leave a Reply
You must be logged in to post a comment.
Wow wow wow! This is so pretty
Thank you so much!! One of my favorites too.
Love the gorgeous color! Looks delicious!
Thank you!