The Perfect loaf to make for Mother's Day! This Vibrant & Naturally Colorful Strawberry Sourdough Loaf will impress mom, guaranteed!!

Full recipe below.

What you'll need:

- Freeze dried strawberry powder
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- Purple Sweet Potato powder
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- Freeze dried sliced strawberries
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Tools I used in this video are all on my Amazon Storefront:

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Cooking Steel I use to open bake my loaves:

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*I earn commission as an affiliate for items purchased through my links. I appreciate you supporting my business.

And now for the recipe:

Ingredients:
Water: 375g
Sourdough Starter: 100g (very active and more than doubled in size)
Bread Flour: 500g
Purple Sweet Potato Powder: 20g
Salt: 9g
Freeze-Dried Strawberry Powder: 25g
Freeze-Dried Strawberries: 20g-35g (adjust to preference)

Instructions:
Mix the Dough:
In a large bowl, combine 375g of water, 100g of sourdough starter, 500g of flour, 20g of purple sweet potato powder, and 9g of salt.
Mix until all ingredients are well incorporated.
Cover and let the mixture rest for 1 hour.

Add Strawberry Flavor:
After the rest, add 25g of freeze-dried strawberry powder to the dough.
Perform your first set of stretch and folds to integrate the strawberry powder thoroughly.
Cover the dough and let it rest for 30 minutes.
Perform 3 more sets of stretch and folds, spacing them 30 minutes apart.
After the final set, cover the dough and let it rise until almost doubled in size. Timing for this will depend on temperature mainly. Mine took an additional 4 hours after all the stretch & folds at dough temperature of 75F.

Shape the Loaf:
Turn the dough out onto a lightly floured surface.
Gently stretch the dough out or lightly pat it out into a rectangle and sprinkle it with your desired amount of freeze-dried strawberries (20g-35g).
Fold the dough in thirds like a letter, adding more strawberries with each fold.
Roll up the dough and tighten it by dragging the dough with cupped hands on the counter in circular motions until the surface tightens.
Proof the Dough:
Place the shaped dough in a banneton, seam side up. Let rest 20 min.
Cover and refrigerate overnight.

Prepare for Baking:
The next day, preheat your oven to 450°F for 1 hour.
If open baking, place a cooking steel and another metal or cast iron pan below it during preheat. If using a Dutch oven, place it in the oven to preheat as well.
Bake the Loaf:
Turn the cold loaf onto a piece of parchment paper, seam side down.
Lightly flour the top and score the loaf.
If open baking, bake at 435°F for 40 minutes with added steam (add boiling water or 2-3 cups of ice to the empty pan below once you put your loaf on your cooking steel), you may need to cover lightly with foil if the top starts to darken too much half way into baking.
If using a Dutch oven, bake at 440°F with the lid on for 25 minutes, then remove the lid and bake for another 15 minutes.

Cooling:
Allow the loaf to cool on a wire rack for at least 2 hours before slicing to let the crumb set properly.

Tips:
Ensure your starter is active and bubbly for the best rise. If you are looking for an amazing starter that is super active, here is a link to order my "Phoebe", the 170 yr old San Francisco dehydrated starter.

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Happy baking my friends!

#sourdoughbread #sourdough #sourdoughbaking #sourdoughstarter

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