Good Idea to Preparing Perfect Very Strawberry Sourdough Bread

Hoping to eat Very Strawberry Sourdough Bread a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with clear instructions on cooking a Very Strawberry Sourdough Bread like a famous chef made.

We hope you got insight from reading it, now let's go back to very strawberry sourdough bread recipe. To make very strawberry sourdough bread you need 8 ingredients and 12 steps. Here is how you cook that.

To make an extraordinary Very Strawberry Sourdough Bread, below are the ingridients needed:

1. Use 125 g of active 100% hydration strawberry yeast water sourdough starter.
2. Use 100 g of strawberry yeast water.
3. You need 5 g of salt.
4. Take 250 g of GMP T65 flour.
5. Prepare 50 g of fresh strawberries, pureed.
6. Take 33 g of strawberry yeast water (divided into 10g + 23g).
7. Use of NOTE:.
8. Take of You can replace all the strawberry yeast water with plain filtered water..

After readying the materials, next you are ready to prepare your 5-star Very Strawberry Sourdough Bread by following the instructions below:

1. Dissolve 5g of salt with 10g of strawberry yeast water. Set aside..
2. Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes..
3. After autolysis, add the salt solution and the remaining 23g of strawberry yeast water into the dough. Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes..
4. Rest 30 minutes..
5. Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes..
6. Repeat step 5 three more times..
7. Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!)..
8. Take the dough from the fridge, pre-shape directly. Bench rest for 5 minutes. Then final shape and place the dough in the banneton basket..
9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes..
10. Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour..
11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C..
12. Cool the bread on wire rack completely before slicing..

Whenever I have excess sourdough rye bread, I cut it up into small bites and toast them in the oven. I grind my own using this Victorio mill (the motor is sold. Now here's where things get really exciting! Both organic AND non-organic flours produced results for my bread, but going with organic tended to give me much better flavor. The theory is, that using organic flour contains a slightly different profile of mineral content.

Recipe : Very Strawberry Sourdough Bread

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