Strawberries ’n Cream Sourdough

Serves: 9

Prep Time: 180 mins

Cook Time: 50 mins

Fermenting Time: 600 mins

Total Time: 830 mins


A sweet and simple sourdough loaf perfect for your spring table. This solid, multipurpose recipe features freeze-dried strawberries and cream cheese chunks for a classic strawberries ’n cream flavor.

Ingredients

  • 55g bubbly, active sourdough starter
  • 360g filtered water
  • 500g all-purpose flour
  • 10g salt
  • 1 oz freeze-dried strawberries (about 1 cup)
  • 4 oz cream cheese (half a block)

Instructions

  1. Morning – Feed your starter.
  2. Afternoon (peak starter) – Mix starter and water until milky.
  3. Add flour and salt; mix until shaggy dough forms. Cover and rest 45–60 mins.
  4. Stretch and fold dough: pull sides toward center, rotating bowl. Rest 45–60 mins.
  5. Perform 2–4 more sets of stretch-and-folds every hour. Cover and bulk ferment overnight.
  6. Next morning – Transfer dough to floured surface. Gently stretch into rectangle.
  7. Dollop 8–10 tablespoons cream cheese across dough.
  8. Crush and sprinkle ⅔ of strawberries over cream cheese.
  9. Fold short sides to center. Add remaining cream cheese and strawberries. Shape into batard or boule.
  10. Place seam-side up in banneton. Rest 15 minutes.
  11. Stitch dough from top to bottom (pull sides inward and pinch).
  12. Cover and refrigerate for at least 2 hours (up to 4 days).
  13. Preheat Dutch oven to 475°F for 20+ minutes.
  14. Turn dough onto parchment or mat. Score top. Transfer to Dutch oven.
  15. Bake:
    • 25 mins with lid at 475°F
    • Remove lid, reduce to 450°F, bake 23–25 mins more

  17. Cool on wire rack completely before slicing.
  18. Enjoy with butter and coffee.