Mama Lyd Sourdough

The Strawberry Cheesecake Swirl Sourdough Loaf is a stunning and delicious sourdough loaf. With the creamy cheesecake flavor and vibrant strawberry beautifully marbled throughout a crusty sourdough loaf. it tastes so creamy. Each bite offers a perfect balance of tangy sourness, sweet strawberries, and creamy cheesecake flavor.

I am actually very impressed with this swirl to be honest. very obsessed and you can do it too!!

Lydia

Strawberrry Cheesecake Swirl Sourdough Loaf

The Strawberry Cheesecake Swirl Sourdough Loaf is a stunning and delicious sourdough loaf. With the creamy cheesecake flavor and vibrant strawberry beautifully marbled throughout a crusty sourdough loaf. it tastes so creamy. Each bite offers a perfect balance of tangy sourness, sweet strawberries, and creamy cheesecake flavor.

I am actually very impressed with this swirl to be honest. very obsessed and you can do it too!!

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 45 minutes mins

Total Time 1 day d 45 minutes mins

Servings: 16 slices

Course: Bread

Cuisine: American

Calories: 201

Ingredients Equipment Method

Ingredients

  

Strawberry Dough

• 50 g Active sourdough starter
• 175 g Water
• 10 g Purple Sweet Potato powder Optional* (for color)
• 5 g Strawberry Extract
• 25 g Granulated sugar honey or brown sugar works too
• 250 g Bread flour
• 5 g salt
• 40 g strawberry chips for stretch + fold inclusions
• 80 g Freeze Dried strawberries for stretch + fold inclusions

Cheesecake Dough

• 50 g Active sourdough starter
• 175 g Water
• 25 g Granulated Sugar honey or brown sugar works too
• 5 g Cheesecake Extract
• 250 g Bread Flour
• 5 g salt
• 80 g Creamcheese chips for stretch + fold inclusions

Equipment

• 1 Mixing Bowl
• 1 Dutch oven Optional, you can open bake
• 1 Lame or knife For scoring

Method

 

1. Make the dough: For the strawberry loaf, combine starter and water until milky, then add remaining ingredients until you form a shaggy dough, cover and set aside. In a separate bowl, Repeat with the Cheesecake dough.
2. Stretch and folds: Allow both bowls of dough to rest covered for 1 hour, then do a round of stretch and folds. Cover and rest for 30 minutes then do another round of stretch and folds adding the freeze dried strawberries and strawberry chips to the strawberry dough and the cream cheese chips to the cheesecake dough during the stretch and folds. do 2 more rounds of stretch and folds.
3. Bulk Ferment: Now allow both to bulk ferment for 6-10 hours until doubled in size
4. Shape: Start with strawberry dough, on a floured surface, dump the dough out and carefully stretch out for lamination, not too thin. Do the same with the cheesecake dough then layer the cheesecake dough on top of the strawberry dough. trifold then roll up and do push and pulls until you have a tight ish ball. place in a floured banneton basket. leave on the counter for 30 minutes -1 hour then place in the fridge overnight or for atleast 4-6 hours.
5. Bake: Preheat dutch oven in your oven at 450°. Turn your loaf on parchment or a silicon sling, flour the top and score. place in your dutch oven and bake for 35 minutes with the lid on, then bake for another 10 minutes with the lid off. Allow to cool for 1-3 hours and enjoy!