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Matcha Strawberry Sourdough Bread
A swirled sourdough loaf with a matcha dough and a plain dough rolled together with freeze-dried strawberries and white chocolate chips.
Ingredients
Recipe
- Divide the starter between two bowls, 60 g in each.
- Mix half the water with matcha and maple syrup and add it to one bowl. Add the remaining water to the other bowl.
- Then divide the flour and salt evenly between both. Mix until combined and rest for 1 hour.
- Do 4 sets of stretch and folds, 30 minutes apart.
- Let both doughs bulk ferment until your dough is jiggly and not sticky to the touch (mine took 6 hours).
- Stretch out the plain dough, place the matcha dough on top, then add the freeze-dried strawberries and white chocolate chips. Roll up, shape, and place in a floured banneton.
- I cold proofed for 12 hours, but you could get away with less time.
- Preheat oven to 450°F. Score the loaf and bake covered for 40 minutes.
- Remove the lid, reduce the heat to 400°F, and bake for another 10–15 minutes. As always, keep an eye on your loaf towards the end to prevent burning.
- Cool for at least 1 hour before slicing.
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