Instructions

1. 1
   Place a large mixing bowl on the food scale, zero it to grams, add active starter and warm water, then mix it using a bread whisk until the water becomes milky and the starter has dissolved. Next, add in the dry ingredients (flour, sugar, and salt). Zero out the food scale after each ingredient for an accurate reading. Give this a good mix using your hands or a dough whisk. You don’t want to knead the dough; you need to combine all the ingredients till there are no dry streaks of flour. The dough will be very sticky, and you might be tempted to add more flour. But trust the process! Do not add more flour than what the recipe is asking for.After a good mix, cover the bowl with a damp tea towel, beeswax wrap covers, or a shower cap. Place dough at a warmer temperature near a stove or inside the oven with the light on, and rest for 1 hour.
2. 2
   STRETCH AND FOLDS Perform 3 series of stretch and folds for the sourdough, adding the white chocolate chips and freeze dried strawberries in between every stretch and fold till they are all incorporated.Gluten relaxes over time, and this step will help build up the gluten and give it strength and shape, resulting in a beautiful rise when baking. This will also help incorporate the white chocolate chips and strawberries into the loaf. You will need to perform 3 sets of stretches and folds with 45-minute rest in between each set. You should see the dough rise and become bubbly in between each set. (After the last stretch and fold, cover the dough and let it rest for 1 hour) The strawberry white chocolate sourdough bread should be very bubbly and fluffy. Check on it after one hour. If it still looks like it hasn’t grown much, cover it and let it rest for another hour
3. 3
   Gently turn over the bowl with the dough and let the sourdough gently fall out on a clean work surface. Do not dust any flour on the countertop. Once the dough is out of the bowl, cover it with a damp tea towel and let the dough rest for 10 minutes. This step will ensure that your dough relaxes, making it easier to stretch it for the next step. Use your hands to stretch the dough out into a rectangle gently, do not use a rolling pin as it will disturb the bubbles forming in the dough. It might be a little sticky, but make sure not to add any additional flour. If the sourdough is too sticky to work with, use a dough scraper to help. You dont need to stretch the dough out too thin, about 1 inch thick. 
4. 4
   SHAPING THE BOULEFold the dough to the center, then fold the other side over it. It should now be in a log shape. Roll the dough into a round shape and tuck the ends underneath the dough to form a boule. Cup both hands on the outside of the loaf and push the dough towards yourself in a circular motion just an inch or so. This creates surface tension on top of the loaf to get a good oven spring by creating a good gluten structure. Make a quarter turn with the loaf, then cup your hands against it and push it towards yourself just an inch. Keep doing this process till you have gone all around the circle. This aligns all the gluten strands to be equal all around. You will see the top of the dough start to tighten. The dough should be keeping its shape now.After the strawberry white chocolate sourdough loaf is formed into a boule, twist the dough on the table to create tension on the bottom, being gentle not to rip the dough anywhere. This helps to close up any open holes on the bottom.Now that your sourdough is shaped into a ball- lightly flour a 9-inch bowl lined with a flour sack towel using rice flour or just regular bread flour. Flip your sourdough double chocolate bread into the banneton basket with the bottom facing up. Pinch to seal any holes. Dust the Sourdough ball with flour, then cover it with plastic wrap, a plastic bag, or a shower cap. Place in the fridge for overnight bulk fermentation. The loaf will rise in the fridge up to 30%. 
5. 5
   TIME TO BAKE YOUR STRAWBERRY WHITE CHOCOLATE SOURDOUGH BREADPlace a Dutch oven into the oven with the lid closed the next day and preheat the oven to 450FRemove your loaf from the fridge and gently flip your dough onto a piece of parchment paper big enough to cover all the bottom and sides of your Dutch oven. This will catch any of the sugar that might leak out to prevent a mess in your Dutch oven. This is the time to score your bread! When the sourdough bread is baking in the oven, it rises to almost double its size, and if you don’t score it, you will have random cracks throughout the loaf. Scoring gives you control over where you want the bread to expand. Use a lame ( this is the one I use and recommend!), or you can use a razor blade. If you don’t have a lame, make one deep score in the center of the sourdough double chocolate bread.
6. 6
   BAKING THE SOURDOUGH DOUBLE CHOCOLATE LOAFTake the Dutch oven out of the oven; be careful; a preheated Dutch is very hot! Use oven mitts for your safety. Place the strawberry white chocolate chip sourdough bread into the Dutch oven with the parchment paper, and bake for 40 minutes with the lid closed on the Dutch oven. Place an empty baking pan underneath the Dutch oven to prevent it from burning from the bottom.Remove the lid from the Dutch oven, and bake for 3-10 minutes or until it reaches your desired crust (golden brown). Depending on the color you want on your strawberry white chocolate sourdough bread to be. Take out the bread from the hot oven and place it on a cooling wire rack for two hours before you slice into it. If you cut into it too soon the center of your loaf will become gummy. I know it’s tempting, but it is worth the wait. Most of the time, we are impatient to wait till the bread cools and cut into it right away and end up waiting anyway because it’s way too hot to eat. Be careful; it is very hot! Once cooled, slice the loaf using a sharp knife such as this bread knife from Amazon that we love! Enjoy this homemade sourdough bread! I hope your household will become as obsessed as we are with this white chocolate chip loaf! The best way to have leftover sourdough bread is to make thick slices of French toast, then drizzle some warm maple syrup over it!  Or toast it, then slather some cream cheese over it with strawberry jam! Oh my, my mouth is watering just thinking about this indulgent bread! This will easily become your favorite sourdough recipe 🙂