Sweet & Tart Strawberry Sourdough Bread Recipe

There is something magical about adding fruit to a rustic loaf. Strawberry sourdough bread is a stunning bake that tastes like strawberries and cream in bread form. With streaks of pink dough and bursts of sweet, tart fruit, it is a showstopper at any brunch table.

However, baking with berries can be tricky. Strawberries are mostly water, which can wreak havoc on gluten structure and turn your dough into a gummy mess. This guide will teach you the right way to make strawberry sourdough bread that is light, airy, and perfectly baked.

Fresh vs. Freeze-Dried: The Secret to Success

Before we start mixing, we need to talk about moisture. The biggest mistake beginners make with strawberry sourdough bread is throwing in raw, fresh chopped strawberries.

The Problem with Fresh: As the bread bakes, fresh berries release liquid, creating soggy pockets that never fully cook.
The Solution: Use freeze-dried strawberries. They pack an intense flavor punch without the excess water. They rehydrate slightly from the moisture in the dough, becoming soft but not mushy.
Alternative: If you only have fresh strawberries, roast them in the oven first to evaporate the liquid, or dehydrate them until they are chewy.

Ingredients

For the Dough:

100g Active Sourdough Starter: Bubbly and fed.
350g Water: Room temperature.
500g Bread Flour: High protein is best for supporting the fruit.
10g Salt.

The Inclusions:

30–40g Freeze-Dried Strawberries: Roughly chopped.
20g Sugar or Honey: (Optional) To balance the tartness of the berries.
½ cup White Chocolate Chips: (Highly recommended) The creaminess pairs perfectly with the acidity of the sourdough and berries.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, dissolve the sourdough starter and sugar/honey in the water. Add the flour and mix until a shaggy dough forms. Cover and let it rest (autolyse) for 30–60 minutes.

2. Add Salt

Add the salt and about 10g of extra water if needed. Pinch and squeeze the dough to incorporate the salt thoroughly. Perform your first set of stretch and folds.

3. Adding the Strawberries (Lamination)

To get the best distribution in your strawberry sourdough bread, add the inclusions during lamination, not the initial mix.

Let the dough rest for 30 minutes after adding salt.
Wet your counter and dump the dough out.
Stretch the dough out into a large, thin rectangle.
Sprinkle the chopped freeze-dried strawberries (and white chocolate, if using) evenly over the surface.
Fold the dough up like a letter (thirds) to trap the berries inside.

4. Bulk Fermentation

Place the dough back in the bowl. Perform 2–3 more sets of coil folds over the next 2 hours to build strength. Then, let the dough ferment at room temperature until it has increased in volume by about 50%. The strawberries may turn the dough a beautiful shade of pink!

5. Shaping

Turn the dough onto a lightly floured surface. Because of the sugar in the fruit, the dough might be slightly stickier than usual. Gently shape it into a boule (round) or batard (oval). Be careful not to tear the skin where the berries are poking through.

6. Cold Proof

Place the shaped dough into a banneton dusted with rice flour. Cover and refrigerate for 8–12 hours (overnight). The cold proof is essential for strawberry sourdough bread to firm up the dough and develop flavor.

7. Bake

Preheat your oven and Dutch oven to 450°F (230°C). Score the dough (keep it simple, as the fruit makes intricate scoring difficult).

Bake covered for 20 minutes.
Remove the lid, lower the heat to 400°F (200°C), and bake for another 15–20 minutes.
Note: Keep an eye on it during the uncovered phase. The sugar in the strawberries can burn faster than plain bread.

8. Cool

Let the loaf cool completely on a wire rack before slicing. Slicing too early will result in a gummy texture, especially with fruit inclusions.

Serving Suggestions

This strawberry sourdough bread is versatile. Here is how to enjoy it best:

French Toast: The absolute best way to use this loaf. The caramelized strawberries create a custard-like interior.
Cream Cheese: Toast a slice and slather it with plain or honey-whipped cream cheese.
Summer Sandwich: Use it for a turkey and brie sandwich for a sweet and savory combo.

Conclusion

Making strawberry sourdough bread is a rewarding project that pushes your baking skills. By managing hydration and using the right type of berries, you can create a loaf that is as beautiful to look at as it is to eat. It is the perfect recipe to brighten up your baking schedule!