Recipe of Quick Very Strawberry Sourdough Bread

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Before you jump to Very Strawberry Sourdough Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Opting to eat healthily provides marvelous benefits and is becoming a more popular way of life. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making some small changes can positively affect day-to-day eating habits.

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Thus, it should be fairly obvious that it's not difficult to add healthy eating to your daily lifestyle.

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 achieve that.

The ingredients needed to make Very Strawberry Sourdough Bread:

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

Steps to make Very Strawberry Sourdough Bread:

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.

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