Directions:
Make the dough: In a large bowl, mix the sourdough starter, pureed strawberries, warm water, bread flour, sugar, and salt until a sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic.
Incorporate add-ins: Gently fold in the diced strawberries and white chocolate chips, ensuring they are evenly distributed.
First rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
Shape and proof: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or proofing basket. Cover and let rise for another 2-3 hours.
Prepare for baking: Preheat the oven to 450°F (230°C) with a Dutch oven inside. Dust the loaf with flour and score it with a sharp knife. Add additional white chocolate chips for decoration if desired.
Bake: Carefully transfer the dough to the hot Dutch oven. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 20-25 minutes until golden brown.
Cool and serve: Let the bread cool completely on a wire rack before slicing to enjoy the beautiful pink interior and sweet bursts of white chocolate.
Prep Time: 30 minutes | Rise Time: 6-8 hours | Baking Time: 45 minutes | Total Time: 7 hours 15 minutes
Kcal: 210 kcal (per slice) | Servings: 12 slices
Tips:
Use freeze-dried strawberries in the dough for a more vibrant pink color.
Avoid over-kneading to prevent the strawberries from releasing too much moisture.
