This indulgent sourdough combines the subtle tang of a classic loaf with the sweetness of strawberry powder and creamy white chocolate, creating a perfect balance of flavors. With an impressive 82% hydration, this loaf has a stunning open crumb and a beautiful, vibrant color contrast.

Credit for this tutorial goes to LANON's friend-Odessa(IG@cremebruleebakes).

Ingredients

Instructions

Autolyze: Combine flour, egg white, and water. Let sit for 1 hour.

Add Starter: Mix in starter and rest for 30 mins.

Add Salt: Incorporate salt, then rest for another 30 mins.

Stretch & Fold: Perform stretch and folds every 30 mins for 1.5-2 hours.

Lamination: Gently fold in inclusions and rest for 30 mins.

Cold Fermentation: After 3 sets of stretch & folds, rest for 1.5-2 hours at room temperature. Shape dough and refrigerate overnight.

(Total Bulk Fermentation: 5.75 hours at 77-79°F(25-26°C). Cold retard for 12 hours.)

Baking: Preheat oven to 480°F/230°C. Bake with the lid on for 20 mins, then reduce to 420°F/215°C and bake uncovered for another 23 mins.

Use LANON heat-resistant liquid silicone gloves for handling your piping hot loaf, scoring, or just to protect your hands when touching the silicone bread mat. No waiting necessary-grab your fresh loaf right away!