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Before you jump to Very Strawberry Sourdough Bread recipe, you may want to read this short interesting healthy tips about Goodies that give You Power.
We are very mindful that consuming healthy meals can help us really feel better within our bodies. Increasing our daily allowance of sensible foods while reducing the intake of unhealthy kinds contributes to a more healthy feeling. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Choosing healthier food choices can be difficult when it is snack time. You can spend numerous hours at the food market searching for the right snack foods to allow you to feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?
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You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to very strawberry sourdough bread recipe. To make very strawberry sourdough bread you need 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Very Strawberry Sourdough Bread:
- Use 125 g active 100% hydration strawberry yeast water sourdough starter
- Use 100 g strawberry yeast water
- Get 5 g salt
- Provide 250 g GMP T65 flour
- Provide 50 g fresh strawberries, pureed
- Provide 33 g strawberry yeast water (divided into 10g + 23g)
- Take NOTE:
- Get You can replace all the strawberry yeast water with plain filtered water.
Steps to make Very Strawberry Sourdough Bread:
- Dissolve 5g of salt with 10g of strawberry yeast water. Set aside.
- Mix starter with 100g of strawberry yeast water, strawberry puree and flour. Autolyse for 30 minutes.
- 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.
- Rest 30 minutes.
- Perform a dozen or so folds using a dough scrapper on the wet dough. Rest 30 minutes.
- Repeat step 5 three more times.
- Place the dough in the fridge for 24 – 48 hours (in my case, 67 hours!).
- 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.
- Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes.
- Pre-heat the oven, baking stone and Pyrex glass lid at 250°C for 1 hour.
- Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C.
- Cool the bread on wire rack completely before slicing.
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