This Sourdough White Chocolate Chips Strawberry Bread comes together in about 30 minutes and requires no special skills for a quick and easy treat that your family will absolutely love!
Ingredient Breakdown
Let’s dive into what you’ll need to whip up this delicious bread. The great thing about this recipe is that it’s flexible! If you don’t have sourdough starter, you can easily use store-bought doufgh as a base or even try a different type of bread if you’re feeling adventurous.
Here’s the scoop on the ingredients:
- 500 g bread flour: This is the backbone of your dough. It gives structure and chewiness. Feel free to blend in some whole wheat flour if you want a more rustic flavor.
- 325 g filtered water (room temperature): Hydration is key! The water helps to activate the starter and makes the dough nice and soft.
- 10 g salt: A couple pinches of salt and pepper is essential for flavor. Don’t skimp on this – it elevates the entire loaf!
- 100 g active sourdough starter: This should be well-fed (within 12 hours of using it) for the best results. If you’re in a pinch, you can skip using a starter, but then you might miss out on that depth of flavor.
- 30 g sugar: Just enough to sweeten this decadent bread and balance the tartness of the strawberries.
- 30 g freeze-dried strawberry powder: This adds an intense strawberry flavor without ruining your dough’s consistency. You can also use fresh strawberries but will need to adjust the hydration levels.
- 30 g dried strawberries (chopped): These little pieces are like treasure in every slice! They add texture and bursts of flavor.
- 5 oz white chocolate chips: Melt-in-your-mouth goodness, they bring a delicious creaminess to the bread.
Step-by-Step Instructions
How to Make Sourdough White Chocolate Chips Strawberry Bread
- Mix the Dough: In a large mixing bowl, dissolve the sourdough starter in filtered water until it’s well combined, and you’re left with a slightly murky liquid. Add in the bread flour, sugar, salt, and the freeze-dried strawberry powder, mixing until a shaggy dough forms. It’s okay if it looks a bit lumpy; we’re going to fix that!
- Incorporate the Goodies: Gently fold in the chopped dried strawberries and white chocolate chips until evenly distributed throughout the dough. You want bits of strawberry and chocolate in every bite, so take your time here!
- Let It Rest: Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This step lets the flour fully hydrate and makes rolling and shaping a breeze later.
- Stretch and Fold: Now comes the fun part! Over the next 2 hours, perform 3-4 sets of stretch and folds every 30 minutes. It’s like giving your dough a mini workout! Just grab the edges of your dough, stretch it up, and fold it over itself. Repeat on all sides.
- Ferment the Dough: Let the dough ferment at room temperature for about 4-6 hours, or until it has doubled in size. During this time, the dough will develop amazing flavors and a lovely texture.
- Shape the Bread: Lightly flour a surface and turn the dough out. Shape it into a round or oval loaf, whatever speaks to your heart, and place it into a proofing basket.
- Cold Fermentation: Cover your dough and pop it into the fridge overnight for 12-18 hours. If you’re impatient, no worries! Just let it rise at room temperature until it’s puffed up.
- Preheat the Oven: About 30 minutes before you’re ready to bake, preheat your oven to 450°F (232°C) with a Dutch oven inside. It’s vital to get it all nice and hot for that awesome crust.
- Bake: Once preheated, carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife (this lets the steam escape), then place it into the hot Dutch oven. Cover and bake for 20 minutes. After that, uncover and bake for an additional 15-20 minutes or until it’s golden brown and sounds hollow when tapped on the bottom.
- Cool Down: Let the bread cool completely on a wire rack before slicing. This is the hard part, but trust me, waiting makes the texture even better!
If you loved this Sourdough White Chocolate Chips Strawberry Bread, be sure to check out my 10 Favorite Sourdough Bread Recipes !
Tips for Success
Customizable
You don’t have to stick with the dried strawberries! This is an incredibly customizable recipe. Think of using chocolate chunks, other berries, or even nuts, the world is your oyster! You could try pecans for a bit of crunch or raspberries for a tart pop.
Make-Ahead Friendly
Not only can this bread be made ahead of time, but it also freezes beautifully. Once completely cool, wrap it tightly in plastic wrap or aluminum foil, and it can last in the freezer for up to a month. When you’re ready to enjoy it, just let it thaw overnight in the fridge and then warm it up in the oven for a few minutes.
Perfect for Meal Prep
This bread whips up quickly and makes an excellent snack for busy mornings or an after-school treat. Slice it up, toast it lightly, and slather it with a bit of butter for a cozy breakfast. Trust me, it’ll become a staple in your menu rotation!
Crowds-Please
This recipe is a showstopper! Bring it to gatherings, and you’ll be the hero in the kitchen. People often ask for the recipe, and when you tell them how easy it is, their minds will be blown.
Serving and Storage Tips
What to Serve With This
Serve slices of this Strawberry Bread warm, maybe with a dollop of whipped cream for a dessert or brunch treat. You can even pair it with a scoop of vanilla ice cream for a lovely afternoon indulgence. Drizzle a little chocolate sauce over the top for fun, how divine would that be?
Storage
Once your bread has cooled, it can be stored in an airtight container at room temperature for up to 3 days. If you’re worried about it getting stale, simply pop it in the fridge, but keep in mind that the texture might change a little.
Reheating Instructions
For the best way to reheat, slice and place the bread in a toaster or on a baking sheet in a warm oven. Just give it about 5-7 minutes until it’s warmed through and the white chocolate is gooey again!
Freezer Friendly
Absolutely! After cooling thoroughly, you can wrap slices or the whole loaf tightly in plastic wrap and then in foil. Freezing slices is great for quick grab-and-go breakfasts or snacks.
And that’s it! I hope you enjoy making and sharing this Sourdough White Chocolate Chips Strawberry Bread as much as I do.
Happy baking! And don’t forget to follow us on Pinterest for daily meal inspiration!
Sourdough White Chocolate Chips Strawberry Bread
Ingredients
Method
- In a large mixing bowl, dissolve the sourdough starter in filtered water until well combined. Add in the bread flour, sugar, salt, and freeze-dried strawberry powder, mixing until a shaggy dough forms.
- Gently fold in the chopped dried strawberries and white chocolate chips until evenly distributed.
- Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
- Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours.
- Let the dough ferment at room temperature for about 4-6 hours or until doubled in size.
- Lightly flour a surface, turn the dough out, shape into a loaf, and place into a proofing basket.
- Cover the dough and place it in the fridge overnight for 12-18 hours.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Transfer the dough onto parchment paper, score the top and place into the hot Dutch oven. Cover and bake for 20 minutes.
- Uncover and bake for an additional 15-20 minutes until golden brown.
- Allow the bread to cool completely on a wire rack before slicing.