Sourdough Fruit Swirl Bread with Frozen Fruit 🍞🫐🌹

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Wintertime brings out our creativity in the kitchen, especially when our Midwest gardens are under a blanket of snow! Without access to freshly picked berries, I'm turning to the freezer to create this vibrant, pink-and-purple swirled sourdough loaf. This beautiful sourdough bread loaf swirled with the juices of frozen fruit is perfect for Valentine's Day or any day of the year! 💘

Watch the finishing touches of this bread on my Instagram :)

I use a kitchen scale when I bake to ensure accuracy and have less things to clean. 😉 It's so much more convenient for sourdough especially!

Ingredients

• Dough:

  • 525g bread flour

  • 150g active, bubbly sourdough starter

  • 10g salt

  • 365g water

• Mix-ins:

  • 1/2-3/4 cup frozen raspberries/blueberries, thawed

Instructions

1. Dough Preparation:

   • Add flour, sourdough starter, and water to a mixing bowl.

   • Mix and cover for 1 hour.

   • Add salt, mix, and cover for another 30 minutes.

   • Perform 3 sets of stretch and folds every half hour.

2. Bulk Fermentation:

   • Leave the dough for approximately 8 hours at room temperature or around 5 hours in the oven with the light on. The dough should roughly double in size.

3. Shaping & Adding Fruit:

   • Dust your work surface with flour and stretch the dough into a large rectangle. I like to hold it in the air by the corners and rotate before laying down on the counter.

   • Evenly distribute the fruit chunks. Don’t worry if they spread— the swirls of color will be even prettier!

   • Fold one third of the dough over, adding more fruit.

   • Fold the other third over that, creating a long and skinny rectangle. Add the remaining fruit.

   • Roll the dough up, keeping the inclusions inside by pinching the ends of the dough.

   • Place in a floured banneton seam-side up, cover, and refrigerate for 12-24 hours.

4. Baking:

   • Preheat the oven to 450°F with your Dutch oven inside for one hour.

   • Take the dough out of the fridge and flip onto parchment paper. Score with a sharp knife or lame.

   • Remove the Dutch oven from the oven and carefully place the dough inside using the parchment paper.

   • Throw a few ice cubes in outside of the parchment paper.

   • Bake for 25 minutes, then remove the lid and bake for an additional 15 minutes (or until golden brown.)

   • Remove the bread from the Dutch oven and let it cool for an hour.

5. Slicing & Serving:

   • Slice the bread and store in a plastic bag or bowl in the fridge for a week, or the freezer for 6 months. Enjoy!

     

     
     

     #BreadDifferent