Strawberry Cheesecake Inspired Sourdough Bread

297 mins
Serves 1
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Directions

  1. 1In a bowl, mix 375g of warm strawberry milk with 150g of active sourdough starter and 15g of vanilla extract.
  2. 2In a bowl, mix 375g of warm strawberry milk with 150g of active sourdough starter and 15g of vanilla extract.
  3. 3In a bowl, mix 375g of warm strawberry milk with 150g of active sourdough starter and 15g of vanilla extract.
  4. 4Add 500g of bread flour, 10g of sea salt, and 55g of pure cane sugar.
  5. 5Add 500g of bread flour, 10g of sea salt, and 55g of pure cane sugar.
  6. 6Add 500g of bread flour, 10g of sea salt, and 55g of pure cane sugar.
  7. 7Mix until shaggy.
  8. 8Mix until shaggy.
  9. 9Mix until shaggy.
  10. 10Cover and let rest for one hour.
  11. 11Cover and let rest for one hour.
  12. 12Cover and let rest for one hour.
  13. 13Add 50g of freeze-dried strawberries and 50g of crushed graham crackers.
  14. 14Add 50g of freeze-dried strawberries and 50g of crushed graham crackers.
  15. 15Add 50g of freeze-dried strawberries and 50g of crushed graham crackers.
  16. 16Perform the first set of stretch and folds.
  17. 17Perform the first set of stretch and folds.
  18. 18Perform the first set of stretch and folds.
  19. 19Cover and let rest for 45 minutes.
  20. 20Cover and let rest for 45 minutes.
  21. 21Cover and let rest for 45 minutes.
  22. 22Perform the first set of coil folds.
  23. 23Perform the first set of coil folds.
  24. 24Perform the first set of coil folds.
  25. 25Cover and let rest for 45 minutes.
  26. 26Cover and let rest for 45 minutes.
  27. 27Cover and let rest for 45 minutes.
  28. 28Perform the last set of coil folds.
  29. 29Perform the last set of coil folds.
  30. 30Perform the last set of coil folds.
  31. 31Cover and let rest; bulk fermentation will continue.
  32. 32Cover and let rest; bulk fermentation will continue.
  33. 33Cover and let rest; bulk fermentation will continue.
  34. 34After about four hours, gently stretch the dough.
  35. 35After about four hours, gently stretch the dough.
  36. 36After about four hours, gently stretch the dough.
  37. 37Add more freeze-dried strawberries, graham cracker crumbs, and cream cheese chips.
  38. 38Add more freeze-dried strawberries, graham cracker crumbs, and cream cheese chips.
  39. 39Add more freeze-dried strawberries, graham cracker crumbs, and cream cheese chips.
  40. 40Shape the dough carefully, being cautious not to tear it and spill the inclusions.
  41. 41Shape the dough carefully, being cautious not to tear it and spill the inclusions.
  42. 42Shape the dough carefully, being cautious not to tear it and spill the inclusions.
  43. 43Flour your banneton basket and place the shaped dough inside.
  44. 44Flour your banneton basket and place the shaped dough inside.
  45. 45Flour your banneton basket and place the shaped dough inside.
  46. 46Optional: Stitch the dough.
  47. 47Optional: Stitch the dough.
  48. 48Optional: Stitch the dough.
  49. 49Flour the top of the dough, cover, and let cold proof in the refrigerator overnight or until ready to bake.
  50. 50Flour the top of the dough, cover, and let cold proof in the refrigerator overnight or until ready to bake.
  51. 51Flour the top of the dough, cover, and let cold proof in the refrigerator overnight or until ready to bake.
  52. 52After cold proofing, score and bake.
  53. 53After cold proofing, score and bake.
  54. 54After cold proofing, score and bake.
  55. 55Spray the dough with water and add rice flour (optional).
  56. 56Spray the dough with water and add rice flour (optional).
  57. 57Spray the dough with water and add rice flour (optional).
  58. 58Place the dough into a preheated dutch oven.
  59. 59Place the dough into a preheated dutch oven.
  60. 60Place the dough into a preheated dutch oven.
  61. 61Add ice chips for steam.
  62. 62Add ice chips for steam.
  63. 63Add ice chips for steam.
  64. 64Cover and bake at 475 degrees for 30 minutes with the lid on, then at 450 degrees for 10 minutes with the lid off.
  65. 65Cover and bake at 475 degrees for 30 minutes with the lid on, then at 450 degrees for 10 minutes with the lid off.
  66. 66Cover 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
  • 375 g warm strawberry milk
  • 375 g warm strawberry milk
  • 150 g active starter
  • 150 g active starter
  • 150 g active starter
  • 15 g vanilla extract
  • 15 g vanilla extract
  • 15 g vanilla extract
  • 500 g bread flour
  • 500 g bread flour
  • 500 g bread flour
  • 10 g sea salt
  • 10 g sea salt
  • 10 g sea salt
  • 55 g pure cane sugar
  • 55 g pure cane sugar
  • 55 g pure cane sugar
  • 100 g cream cheese chips
  • 100 g cream cheese chips
  • 100 g cream cheese chips
  • 50 g freeze dried strawberries
  • 50 g freeze dried strawberries
  • 50 g freeze dried strawberries
  • 50 g crushed graham crackers
  • 50 g crushed graham crackers
  • 50 g crushed graham crackers
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour
  • 1 tablespoon rice flour

Equipment

bowlwhiskwooden spoonplastic wrapglovesbanneton basketdutch ovenovenknifescalemeasuring cups