Sourdough Strawberry White Chocolate Bread

Two slices of sourdough white chocolate strawberry bread sit on a wooden cutting board with half of the loaf in the background.

Sourdough Strawberry White Chocolate Bread

This perfectly sweet sourdough strawberry white chocolate bread uses freeze-dried strawberries and chopped white chocolate for a decadent and fun sourdough loaf!

5 from 1 vote

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Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 45

Fermentation: 14

Total Time: 15 15

Servings: slices

Author: Jamie

Ingredients

▢ 125 g active sourdough starter ½ cup
▢ 325 g warm water 1⅓ cups
▢ 450 g bread flour 3¾ cups
▢ 10 g salt 1½ teaspoons
▢ 36 g freeze-dried strawberries lightly crushed (1 1/4 cups)
▢ 113.5 g white chocolate, chopped 4 oz white chocolate bar
▢ rice flour for dusting

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter and warm water. Stir until mostly dissolved.
Add the bread flour and salt. Mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 30–45 minutes (optional, but helpful for gluten development).

Step 2: Stretch and Folds

Perform 3–4 sets of stretch and folds spaced out about 30 minutes apart.

To stretch and fold:

Gently pull one side of the dough upward.
Fold it over itself.
Rotate the bowl and repeat on all four sides.
Cover between each set.

Step 3: Bulk Fermentation

After completing stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen about 50–75%. This typically takes 4–6 hours, depending on the temperature of your kitchen.
The dough should look airy, slightly domed, and show bubbles along the sides.

Step 4: Lamination & Add Inclusions

Lightly mist your countertop with water (or very lightly flour with rice flour if preferred). Gently turn the dough out onto the surface.
Carefully stretch the dough out into a thin rectangle without tearing it.
Evenly sprinkle most of the crushed freeze-dried strawberries and chopped white chocolate (inclusions) over the surface of the dough.
Fold the dough length-wise halfway over the dough, sprinkle more inclusions, then fold the other side over and sprinkle the rest of the inclusions. Roll it into a ball, being careful to keep everything inside the dough ball.

Why laminate instead of adding during stretch and folds?

White chocolate can melt and burn if exposed near the surface of the dough during baking. Laminating after bulk fermentation allows you to fully enclose the inclusions inside the dough, keeping more of the white chocolate protected and preventing scorching.

Step 5: Shape

After laminating, gently shape the dough into a tight boule by creating surface tension.
Transfer to a floured banneton or a bowl lined with a floured tea towel, seam-side up.
Cover and refrigerate for 8–12 hours for cold proofing.

Step 6: Preheat the Dutch Oven

Place your Dutch oven (with lid) in the oven and preheat to 450°F for at least 30 minutes.

Step 7: Score and Bake

Turn the dough out onto parchment paper (I recommend doubling up parchment and a bread sling or extra parchment paper if using a dark cast iron pan. Alternatively, you can place a baking sheet on the lowest rack). Score the top with a sharp blade or bread lame.
Carefully transfer the dough into the hot Dutch oven.

Bake:

Bake for 25 minutes with the lid on at 450°F
Remove the lid and bake an additional 20 minutes uncovered**
The loaf should be deep golden brown.
The internal temperature should reach 205°F when fully baked.

Step 8: Cool

Transfer to a wire rack and allow to cool for at least 1–2 hours before slicing to prevent a gummy crumb.

Nutrition

Calories: 208kcal

Tried this recipe?Mention @Bake.With.Jamie