Strawberry White Chocolate Sourdough (Sweet Pink Artisan Loaf)
This Strawberry White Chocolate Sourdough is the stuff dreams are made of. As seen in the photos, slicing into this rustic loaf reveals a stunning, naturally pink crumb studded with ruby-red strawberry bits and pockets of creamy, melted white chocolate. It’s a sweet twist on traditional artisan bread that tastes just as magical as it looks. The aroma of baking strawberries and toasted sugar will fill your entire kitchen.
Don’t be intimidated by the bakery-quality appearance. The beautiful pink hue comes naturally from freeze-dried strawberry powder mixed directly into the dough, giving it a concentrated berry flavor without altering the hydration. The white chocolate chips add a rich, milky sweetness that balances the tang of the sourdough starter perfectly. It’s the ultimate loaf for a Valentine’s Day brunch or a decadent French toast.
Secrets to the Perfect Strawberry White Chocolate Sourdough
Why It Works
This recipe works because of moisture control. Fresh strawberries can add too much liquid, making the dough soggy. By using freeze-dried strawberry powder and dried strawberries as listed, we get an intense flavor and color while keeping the dough structure strong. Visually, the “decorative scoring” seen in the image contrasts beautifully with the pink interior, creating a “bloom” effect where the bread expands.
A specific technique visible in the photo is the “open crumb with inclusions.” You can see the ingredients are evenly distributed rather than sunk to the bottom. This is achieved by adding the heavy mix-ins (chocolate and berries) during the lamination stage, folding them into the layers of dough to trap them securely.
Chef’s Tips
- Watch the Sugar: Because this dough contains sugar and white chocolate, the crust can brown faster than plain sourdough. Keep an eye on it during the final 15 minutes of baking. If it gets too dark, tent it with foil.
- The Pink Factor: Mix the freeze-dried strawberry powder with the flour before adding water. This ensures the color is evenly distributed and prevents streaks of powder in your finished loaf.
- Cold Proof is Key: To get that intricate scoring pattern seen in the photo, chill the dough in the fridge overnight. Cold dough is firmer and much easier to score cleanly with a razor blade.
Slice this bread thick and serve it toasted with a schmear of cream cheese, or turn it into the best bread pudding you’ve ever tasted.
Storage
Store the bread cut-side down on a cutting board or in a paper bag for up to 2 days. Because of the chocolate and fruit moisture, it can mold faster than plain bread, so freezing slices is recommended if you won't eat it quickly.
Substitutions
Chocolate: Dark chocolate chips create a "chocolate covered strawberry" vibe if you prefer less sweetness. Fruit: Freeze-dried raspberry powder and dried raspberries can be swapped 1:1 for a tart twist. Flour: You can substitute up to 10% of the bread flour with whole wheat, but it may affect the pink color brightness.
Ingredients
500 g, high protein flour is best for structure
30 g, for pink color and flavor (whisk into flour)
325 g, filtered, warm (approx 80°F/27°C)
100 g, bubbly and fed (at peak)
30 g, helps balance the acidity
10 g
30 g, chopped (for inclusions)
5 oz, high quality chips or chunks
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large bowl, whisk together the bread flour and freeze-dried strawberry powder until pink. Dissolve the sugar and active starter in the water. Pour the liquid into the flour mixture and mix until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
Add the salt and a splash of water (if needed). Pinch and squeeze the dough to incorporate the salt fully.
Cover the bowl. Over the next 2 hours, perform 3 sets of "stretch and folds."
On the 4th set (or during a dedicated lamination step), stretch the dough out on a counter. Sprinkle the dried strawberries and white chocolate chips over the dough. Fold the dough up like a letter to seal them inside.
Let the dough rise in a warm spot until it has increased by about 50-75% in volume and looks bubbly.
Turn dough onto a lightly floured surface. Shape into a tight boule (round), creating tension on the surface.
Place the dough seam-side up into a banneton dusted with rice flour. Cover and refrigerate overnight (12-16 hours).
Preheat Dutch oven to 450°F (230°C). Turn cold dough onto parchment paper. Dust with flour and score a decorative pattern. Bake covered for 20 minutes. Reduce heat to 425°F (220°C), remove lid, and bake for 20-25 minutes until the crust is golden but not burnt.
Let cool completely on a wire rack (at least 2 hours) before slicing to prevent gumminess.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Strawberry White Chocolate Sourdough (Sweet Pink Artisan Loaf)
This Strawberry White Chocolate Sourdough is the stuff dreams are made of. As seen in the photos, slicing into this rustic loaf reveals a stunning, naturally pi
Ingredients
Instructions
In a large bowl, whisk together the bread flour and freeze-dried strawberry powder until pink. Dissolve the sugar and active starter in the water. Pour the liquid into the flour mixture and mix until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
Add the salt and a splash of water (if needed). Pinch and squeeze the dough to incorporate the salt fully.
Cover the bowl. Over the next 2 hours, perform 3 sets of "stretch and folds."
On the 4th set (or during a dedicated lamination step), stretch the dough out on a counter. Sprinkle the dried strawberries and white chocolate chips over the dough. Fold the dough up like a letter to seal them inside.
Let the dough rise in a warm spot until it has increased by about 50-75% in volume and looks bubbly.
Turn dough onto a lightly floured surface. Shape into a tight boule (round), creating tension on the surface.
Place the dough seam-side up into a banneton dusted with rice flour. Cover and refrigerate overnight (12-16 hours).
Preheat Dutch oven to 450°F (230°C). Turn cold dough onto parchment paper. Dust with flour and score a decorative pattern. Bake covered for 20 minutes. Reduce heat to 425°F (220°C), remove lid, and bake for 20-25 minutes until the crust is golden but not burnt.
Let cool completely on a wire rack (at least 2 hours) before slicing to prevent gumminess.
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Tools You'll Need
- Dutch Oven
- Banneton (Proofing Basket)
- Lame or Razor Blade
Recipe Tags
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