Very Strawberry Sourdough Bread - Starter

Method

• 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 250C for 1 hour.
• Bake the dough for 20 minutes with the lid on at 250C and another 20 minutes without the lid at 230C.
• Cool the bread on wire rack completely before slicing.