While my mom was here last week she told me that she wanted to make a sourdough loaf. "A Fun One!" she said. Given my mom and I have shared a love of strawberries since I was old enough to eat them, it was only natural that strawberries be the main component. We also decided to throw in some chopped almonds and some chunks of camembert cheese, just for fun. This also happily coincided with a fun new bread challenge in town called Twelve Loaves (because the 5 other groups I bake along with each month aren't enough). This month was all about using fresh summer fruits in your bread! I promise, however, that this will be the only sourdough bread that I make for Twelve Loaves. :) I had to promise Joel that I would broaden my horizons to other kinds of bread, too.
Visit Lora, The Cake Duchess, Barb, Creative Culinary, Jamie,Life’s a Feast or Lisa, Parsley, Sage and Sweet, for more information on how you can join in the baking fun.
I didn't really find a recipe that I wanted to use, so I just kind of made it up. I kind of feel like I have been playing with sourdough enough to do that, and the results turned out great! I wanted a huge strawberry flavor, so used both strawberry puree and chunked strawberries in the mix. We really love how this bread turned out! It had a nice crusty crust, a chewy texture, and awesome flavor! I was worried the cambert would melt into the bread, but they ended up perfect! Slices of these were awesome toasted, slathered with fresh butter and sprinkled with a little cinnamon and sugar! I bet they would have been awesome as french toast, too, but we ate it all before I could find out!
I am also submitting this yummy bread to Yeastspotting, a weekly showcase of all things yeasted and delicious!
Strawberry, Almond and Cambert Sourdough, The Gingered Whisk
Levain:3 ounces starter5.25 ounces water8 ounces flour
Leave overnight, covered.
Bread:all of the levain9.25 ounces flour3.25 ounces water4.75 ounces strawberry puree3.25 diced strawberries1.75 ounces chopped almonds3 ounces camembert cheese, chopped roughly0.125 ounces salt
Mix together the levain, flour, water, salt and strawberry puree and allow to rest for 20 minutes.On a lightly floured counter, stretch out the dough into a long rectangle-ish shape.Sprinkle the diced strawberries, nuts and cheese evenly across the dough, and fold/roll the dough over top (which ever method you want to do this is fine, you just need to get it in there).Place the dough in a large oiled bowl, cover, and allow to rest for 1 hour.Stretch and fold the dough, place back in the bowl and allow to rest for 1 hour.Make another stretch and fold, place back in the bowl, cover, and place in the refrigerator overnight.The next morning, pull the dough out of the fridge and place in a well floured couche.Allow the dough to proof and come to room temperature.Preheat the oven to 500 F and prepare for your steam.While the oven is preheating, dump the dough out onto a floured parchment paper and score.Place the bread in the oven and turn the oven down to 450. Bake for 15 minutes, then remove the lid if you are using one.Bake another 10-20 minutes, until nicely golden brown. Cool for at least 1 hour before slicing.
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