Recipe of Award-winning 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 Green Living In The Cooking area Could save you Dollars.

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Refrigerators and freezers use a lot of electricity, particularly when they are not running as effectively as they should. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less regularly, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all do, without difficulty. A lot of it is merely utilizing common sense.

We hope you got benefit from reading it, now let's go back to very strawberry sourdough bread recipe. To make very strawberry sourdough bread you only need 8 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Very Strawberry Sourdough Bread:

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

Instructions 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..

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