Strawberries and Cream Sourdough Bread
Discover a delightful recipe for making your own homemade strawberries and cream sourdough bread. This unique twist on traditional sourdough baking is sure to impress your family and friends and is filled with cream cheese filling. Follow the step-by-step instructions to create a delicious and flavorful loaf that everyone will love!
Equipment
- 2 mixing bowls.
- 1 Dutch oven.
Ingredients
For the Dough
- ½ cup sourdough starter.
- ¼ cup soft butter.
- 1 ¼ cups buttermilk.
- 1 tbsp sugar.
- 1 tsp salt.
- 3 ½ cups all-purpose flour.
For the Mix-Ins
- ½ cup diced fresh or dehydrated strawberries.
- 1 block softened cream cheese.
Instructions
Mixing the Dough
- Feed your sourdough starter a few hours before mixing the dough, ensuring it's active and bubbly.
- Once it's ready, combine it with buttermilk, melted butter, sugar, and salt in a large bowl.
- After mixing well, gradually incorporate the flour, forming a shaggy dough.
- Knead the dough to develop the gluten structure and give the bread its chewy texture.
- Once the dough becomes smooth and elastic, cover it and let it sit for 30 minutes.
Performing the Stretch and FoldsTechnique
- Take the dough on one side, stretch it up without tearing, and fold it over the dough.
- Turn the bowl and repeat this four times.
- Cover and rest for another 30 minutes.
- Repeat this process until about two to three stretch and fold rounds have been completed.
Mixing In the Strawberries
- Gently fold in diced fresh or dehydrated strawberries, being careful not to overmix and crush them.
- Cover and allow it to sit and bulk ferment on the counter for 8 hours or overnight.
- During this time, the dough will continue to rise and develop its airy texture.
Adding the Cream Cheese Filling
- Roll out the dough into a square and spread the softened cream cheese evenly across it.
- Roll it up like a cinnamon roll and place it seam-side down in a parchment-lined proofing bowl or banneton for the final rise.
- Place it in the fridge for up to 2 to 8 hours for the final rise. Cold sourdough bread bakes so much better and performs a nice spring rise during the baking process compared to warm sourdough bread.
Baking and Serving
- Preheat your oven to a scorching 450°F (230°C) and prepare your Dutch oven or baking stone.
- Once the oven and Dutch oven are both hot, carefully transfer the proofed dough to the preheated vessel and score the top with a lame or sharp knife, allowing it to expand during baking.
- For the first 30 minutes, bake the bread with the lid on to create a steam-filled environment, which helps develop a crisp, golden crust.
- Remove the lid and continue baking until the loaf reaches a deep, mahogany brown color and has an internal temperature of 205-210°F (96-99°C), about 15 minutes.
- Remove from the oven and Dutch oven to a cooling rack to cool completely before slicing.