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Strawberry White Chocolate Sourdough

This Strawberry White Chocolate Sourdough is soft, lightly tangy, and filled with strawberry flavor and pockets of creamy white chocolate. The freeze-dried strawberries give the bread a beautiful fruity flavor without adding extra moisture, while the white chocolate melts slightly into the crumb for the perfect sweet bite.
This loaf is perfect for breakfast, brunch, or an afternoon treat. It’s especially good toasted with a little butter or even strawberry cream cheese. The sourdough fermentation keeps the flavor balanced so it isn’t overly sweet—just cozy, fragrant, and a little indulgent.
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Prep Time 14 hours 30 minutes
Cook Time 1 hour
Total Time 15 hours 30 minutes
Servings: 12 Slices
Course: Bread
Cuisine: Artisanal
Calories: 200
Ingredients Method

Ingredients
  

  • 120 grams Active Sourdough Starter fed, doubled in size
  • 325 grams Water warm or room temperature
  • 500 grams Flour
  • 15 grams Freeze Dried Strawberries finely crushed
  • 12 grams Salt
  • 45 grams White Chocolate chopped
  • 15 grams Freeze Dried Strawberries whole

Method
 

Mix the Dough
  1. In a large bowl, mix the water and sourdough starter together until mostly combined.
  2. Add the flour, crushed freeze-dried strawberries, and salt. Mix until no dry flour remains. The dough will look rough and sticky at this stage. The strawberries may make the dough slightly stickier than usual.
  3. Cover and let rest for 30 minutes.
Stretch and Folds
  1. Perform 3–4 sets of stretch and folds over the next 3–4 hours, spacing them about 30–45 minutes apart.
  2. Keep the dough covered while resting, and scrape down the sides of the bowl if needed after each set.
Bulk Fermentation
  1. After the final stretch and fold, cover the dough and allow it to bulk ferment for about 5 hours.
  2. The dough should look puffy and jiggly, feel slightly bouncy, and no longer be overly sticky to the touch.
Add Fillings and Shape
  1. Gently turn the dough out onto a lightly floured surface (or a surface lightly misted with water).
  2. Carefully stretch the dough into a rectangle, trying not to deflate the air bubbles.
  3. Sprinkle ¾ of the white chocolate and whole freeze-dried strawberries over the center of the dough, avoiding the edges.
  4. Fold the dough into thirds like a letter, then add the remaining chocolate and strawberries.
  5. Roll the dough toward yourself and gently shape it into a tight ball.
  6. Place the shaped dough seam-side up into a floured towel inside a bowl or banneton. Cover with the towel to prevent the dough from drying out.
Cold Proof
  1. Place the covered bowl in the refrigerator overnight (about 12 hours).
Bake
  1. The next day, preheat the oven to 400℉
  2. Line a Dutch oven or baking dish with parchment paper.
  3. Remove the dough from the refrigerator, place it into the pan, and score the top.
  4. Bake covered for about 35 minutes.
  5. Check the rise, then remove the lid and bake another 20 minutes, or until the crust is golden brown and the internal temperature reaches 200–210°F.
  6. If the loaf browns too quickly before reaching temperature, place the lid back on until fully baked.
Cool
  1. Let the bread cool completely before slicing. This helps the crumb finish setting and keeps the loaf from becoming gummy.