Tri Berry Sourdough

Instructions

1. Cook down the berries

   In a small pot, bring the frozen berries to a simmer. Add honey and whisk to combine. Cook down until the berries are mostly liquid.

2. Strain the juice

   Place a fine-mesh strainer over a bowl. Pour the berries into the strainer and whisk to press all the juice through. Save the remaining berry mash from the strainer in a bowl — we'll use this later.

3. Mix the dough

   Add 211g berry juice and 170g cool water to a large bowl. Add 65g active starter and whisk to combine. Mix in 500g bread flour until combined and no dry patches remain. Cover and let sit for 1 hour. Don't add the salt yet.

4. Add salt & first folds

   After 1 hour, add 10g sea salt. Perform your first set of stretch and folds to form a ball. Let rest for 30 minutes. (The salt will take time to incorporate — that's okay!)

5. Bulk ferment

   Every 15 minutes, perform 4–6 sets of stretch and folds. Cover and let bulk ferment in a warm place (68–70°F) for 8–10 hours.

6. Add the berry filling

   Dump your proofed dough onto a clean surface. Gently pull it into a large rectangle without tearing the dough. Spread the mashed berries you saved evenly over the dough, reaching all the edges.

7. Shape

   Perform a tri-fold (like folding a hand towel), then roll the dough up into a ball. Slowly build tension by dragging the dough ball toward you until firm. Be careful not to pull too hard and release the berry mixture inside!

8. Cold proof

   Place in a banneton, cover, and refrigerate for a minimum of 8 hours. You can even leave the dough overnight — this recipe is very forgiving.

9. Bake

   Preheat your Dutch oven inside the oven to 450°F. Remove the dough from the fridge, dust with rice flour, and score. Bake in the preheated Dutch oven for 30 minutes with the lid on. Remove the lid and bake at 415°F for 15 more minutes.

10. Cool & enjoy

    Let cool for a minimum of 2 hours and enjoy!