Directions
- 1In a bowl, mix 375g of warm strawberry milk with 150g of active sourdough starter and 15g of vanilla extract.
- 2Add 500g of bread flour, 10g of sea salt, and 55g of pure cane sugar.
- 3Mix until shaggy.
- 4Cover and let rest for one hour.
- 5Add 50g of freeze-dried strawberries and 50g of crushed graham crackers.
- 6Perform the first set of stretch and folds.
- 7Cover and let rest for 45 minutes.
- 8Perform the first set of coil folds.
- 9Cover and let rest for 45 minutes.
- 10Perform the last set of coil folds.
- 11Cover and let rest; bulk fermentation will continue.
- 12After about four hours, gently stretch the dough.
- 13Add more freeze-dried strawberries, graham cracker crumbs, and cream cheese chips.
- 14Shape the dough carefully, being cautious not to tear it and spill the inclusions.
- 15Flour your banneton basket and place the shaped dough inside.
- 16Optional: Stitch the dough.
- 17Flour the top of the dough, cover, and let cold proof in the refrigerator overnight or until ready to bake.
- 18After cold proofing, score and bake.
- 19Spray the dough with water and add rice flour (optional).
- 20Place the dough into a preheated dutch oven.
- 21Add ice chips for steam.
- 22Cover and bake at 475 degrees for 30 minutes with the lid on, then at 450 degrees for 10 minutes with the lid off.
Ingredients
- 375 g warm strawberry milk
- 150 g active starter
- 15 g vanilla extract
- 500 g bread flour
- 10 g sea salt
- 55 g pure cane sugar
- 100 g cream cheese chips
- 50 g freeze dried strawberries
- 50 g crushed graham crackers
- 1 tablespoon rice flour
Equipment
bowlwhiskwooden spoonplastic wrapglovesbanneton basketdutch ovenovenknifescalemeasuring cups
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