If you’ve been around here a while, you know I love making bread—but this strawberry chocolate sourdough version is next-level delicious.
In fact, it’s so good that I am making it the first sourdough bread recipe on our blog.
We think it’s the perfect mix of sweet and tangy, with bursts of rich chocolate and a hint of berry goodness. Think chocolate-covered strawberries meet a chewy, crusty loaf…yes, it’s as dreamy as it sounds.
Let me walk you through how I make it at home. At the end of this post, you will find a video that walks you through the steps – great for you visual learners (like me).
Starting With Classic Sourdough Recipe
When making any flavor sourdough bread, I start with my tried-and-true sourdough base.
Here’s what you’ll need:
- ½ cup of active sourdough starter
- 1½ cups lukewarm filtered water
- 3 cups bread flour
- 1 tablespoon salt
➡️ My Amazon Sourdough Idea List
Mix everything together until you have a shaggy dough. The image below is showing what a shaggy dough looks like.
You may have the urge to keep playing with it, but let it rest!
Let it rest for about 45 minutes (this is called the autolyse).
After that, begin your stretch and folds. I do four rounds of stretch and folds, spaced about 30 minutes apart.
Then it’s time to let the dough bulk ferment until it has nearly doubled in size—this usually takes several hours depending on the temperature in your kitchen.
The image below is showing what the dough will look like after the bulk fermentation. Your dough may look slightly different based on the temp and humidity level of your house.
On the day I took this picture, it was very humid, and the dough reflects that. It’s pretty amazing how the dough responds to the environment.
Strawberry and Chocolate Sourdough Bread
Once the dough is ready to laminate, this is where things get fun.
I gently stretch the dough out into a large rectangle on a lightly damp surface.
Then, I sprinkle a generous layer of organic freeze-dried strawberries (crushed into powder) across the surface. Next comes a handful (or two!) of chocolate chips.
What I Use for the Flavored Sourdough Recipe:
- Organic Freeze Dried Strawberries (crushed into powder) I buy in bulk for other recipes
- 1 bag of chocolate chips (use dark chocolate or milk chocolate)
Here’s how I layer it:
- Sprinkle the strawberry powder and chocolate chips across the center.
- Fold in the left side, add more strawberry and chocolate.
- Fold the right side over top, and you guessed it—add more goodies.
- Then I carefully roll it up and pinch the sides as I go, forming it into a round ball.
With the dough in a ball, I do a few sets of push-and-pull shaping to build surface tension.
Then I dust my banneton basket with flour and place the dough in seam-side up.
I cover it with a plastic shower cap (the best bread-proofing hack ever!) and pop it into the fridge overnight.
The next morning, it’s ready to bake! I score the top, bake it in a preheated Dutch oven, and let the aroma of chocolate and strawberries fill the kitchen.
Before we jump into baking, I want to share the Dutch Oven I use with y’all. It’s in all of my bread videos and y’all always want a link.
➡️ KRUSTIC DUTCH OVEN ON AMAZON
When preheating, set the oven to 450 with the empty Dutch oven in it. You want the Dutch oven to get nice and hot.
Bake for 25-27 minutes covered and 15-18 minutes uncovered.
Once you pull the bread out of the oven, carefully place it onto a cooling rack.
Let the bread cool for a minimum of an hour before cutting into it.
Strawberry Chocolate Sourdough Bread Recipe
This bread is amazing sliced warm with a bit of butter, or toasted with a drizzle of honey.
It’s also a fun way to surprise someone who thinks sourdough can only be savory.
Strawberry and Chocolate Sourdough Bread
Instructions
- In a large mixing bowl, combine ½ cup active sourdough starter, 1½ cups lukewarm filtered water, and 3 cups of bread flour. Mix until a shaggy dough forms. Let it rest (autolyse) for 45 minutes.
- Add Salt
- After resting, sprinkle in 1 tablespoon of salt and gently mix until fully incorporated.
- Perform 4 rounds of stretch and folds, spaced 30 minutes apart. Cover the dough in between each round with a towel or shower cap.
- Let the dough bulk ferment at room temperature until it nearly doubles in size. This may take 4–6 hours depending on the warmth of your kitchen.
- Lightly dampen your surface and gently stretch the dough into a large rectangle. Sprinkle a layer of crushed freeze-dried strawberries and chocolate chips over the dough.
- Fold in the left side, add more strawberry powder and chocolate chips.
- Fold in the right side, and again add more of the mix-ins.
- Roll the dough up and gently pinch the seam closed.
- Shape the dough into a round ball using a few push and pull motions on the counter to create surface tension.
- Second Rise (Cold Proof)
- Lightly flour your banneton basket and place the dough inside, seam-side up. Cover with a plastic shower cap or towel and refrigerate overnight (10–12 hours).
- The next morning, preheat your oven to 450°F (232°C) with your Dutch oven inside.
- Turn the dough out onto parchment paper. Score the top with a bread lame or sharp knife. Transfer it into the hot Dutch oven.
- Bake covered for 27 minutes.
- Uncover and bake for an additional 15-18 minutes, or until the crust is golden brown.
- Carefully remove the loaf and place it on a wire rack. Let it cool for at least 1 hour before slicing to allow the crumb to set.
I hope you give it a try—and if you do, tag me (@ourblueridgehouse) so I can see your beautiful bakes!
Pro Tips for Chocolate Strawberry Sourdough
When you’re ready to make your own sweet (but not too sweet) sourdough bread, here are some pro tips to help you get started:
Use Freeze-Dried Strawberries, Not Fresh
Fresh strawberries add too much moisture and can make your dough gummy. Stick with freeze-dried, and crush them into powder for even distribution and a beautiful swirl of flavor.
Choose the Right Chocolate
Dark or semi-sweet chocolate chips hold up well in the oven and don’t overwhelm the bread’s flavor. Avoid melting wafers or chocolate bars, which can melt too much and ooze out.
Don’t Skip the Stretch & Folds
These steps strengthen the gluten and help create that chewy sourdough texture we all love. Set a timer so you don’t forget each round!
Laminate Gently
When you’re adding the strawberries and chocolate during lamination, be gentle with the dough. Too much pressure can deflate the air pockets you worked hard to build.
Chill Overnight for Better Flavor
That overnight fridge rest not only makes the dough easier to score and bake—it also deepens the flavor. It’s worth the wait!
Dust Your Banneton Well
Nobody wants dough stuck to the basket in the morning. Use a mix of rice flour and bread flour for a non-stick coating that gives your crust a pretty finish.
Score with Confidence
A bold score helps control the rise and adds a beautiful design. Try a single deep slash or get creative with a swirl to echo the chocolate strawberry vibe!
Bake with Steam
Even if you’re using a Dutch oven, throw a handful of ice cubes under the parchment paper or silicone bread sling.
If you’re not using a Dutch oven, put ice cubes into a preheated pan on the bottom rack of your oven to create steam. This helps the bread rise and form a crisp crust.
Let it Cool Before Slicing
Yes, it smells amazing. But slicing too soon can lead to gummy, undercooked centers. Give it at least an hour to cool so the crumb sets properly.
Make it Your Own
Try adding a hint of cinnamon, vanilla powder, or even orange zest to elevate the flavor profile. This recipe is super flexible for seasonal twists!
Before you go, here are more recipes you’ll enjoy:
Protein Chocolate Chip Muffins
