Strawberry Lemon Sourdough: Your Spring Baking Bliss

This Strawberry Lemon Sourdough is a delightful spring treat, combining juicy strawberries with zesty lemon for a homemade loaf that's perfect for any occasion.

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Prep Time 45

Cook Time 50

Resting Time 30

Total Time 2 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

For the Dough

1 cup Sourdough Starter Ensure it is active and bubbly before use.
2 cups Bread Flour Can substitute with all-purpose flour.
1 cup All-Purpose Flour Can be used entirely if desired.
1 cup Water Use warm water to aid starter activation.
1 tablespoon Salt Essential for flavor.

For the Fruit and Flavor

1 cup Strawberries Use fresh, ripe strawberries.
1 tablespoon Lemon Zest Best with fresh lemons.

Equipment

mixing bowl
spatula
Dutch oven
Banneton or bowl
Wire rack

Method

Step-by-Step Instructions

In a mixing bowl, whisk together 1 cup of active sourdough starter with 1 cup of warm water until fully combined. Let it rest for 30 minutes.
Sprinkle 1 tablespoon of salt over the dough and pinch and fold until incorporated.
Fold in 1 cup of diced fresh strawberries and the zest of 1 lemon gently, avoiding overmixing.
Cover and let rise for 4 to 6 hours, folding every 30 minutes for the first 2 hours.
Shape the dough and place it in a floured banneton or bowl, seam-side up.
Cover and refrigerate overnight for cold proofing.
Preheat your oven to 450°F (232°C) and warm up a Dutch oven inside.
Transfer the cold loaf to the hot Dutch oven, score the top, and bake for 25 minutes, then remove the lid and bake for an additional 20-25 minutes until golden brown.
Let the loaf cool completely on a wire rack before slicing.

Notes

Allow the loaf to cool completely before slicing to prevent a gummy texture. Use fresh strawberries for the best flavor.