Blueberry Sourdough Bread
This blueberry sourdough bread combines the tangy notes of sourdough with the sweetness of fresh blueberries and a hint of lemon zest.
Ingredients
Dough Ingredients
- 100 grams sourdough starter (active)
- 365 grams bread flour
- 240 grams filtered water
- 10 grams salt
- 125 grams blueberries (fresh or frozen) Use directly from the freezer if using frozen
- 2 lemons (zested)
- rice flour To dust the banneton
Instructions
Initial Dough Preparation
- In a large mixing bowl, combine the active sourdough starter with the salt and filtered water. Mix until fully incorporated.
- Gradually add the bread flour while stirring continuously to avoid dry bits in the mixture.
- Allow the dough to rest for about 30 minutes (autolyse) to help with gluten development.
Incorporating Blueberries and Zest
- Gently fold in the fresh blueberries and lemon zest into the dough, being careful not to squish the blueberries.
Bulk Fermentation
- Cover the bowl with a damp cloth and allow it to sit at room temperature for bulk fermentation.
- Perform six sets of stretch and folds every 30 minutes until the dough has nearly doubled in size and bubbles form on the surface (approximately 3 to 4 hours).
Shaping the Dough
- Dust your banneton with rice flour.
- Transfer the dough onto a lightly floured surface, flip it onto the floured side, and fold the edges toward the center, shaping it into a log.
- Place the dough seam-side up in the banneton, cover loosely with a cloth, and refrigerate overnight for cold fermentation.
Baking the Bread
- Preheat your Dutch oven to 450°F (230°C).
- After 45 minutes, take the dough out of the refrigerator and flip it onto parchment paper.
- Score the top with a sharp knife and transfer it to the hot Dutch oven, cover it, and bake for 20 minutes.
- Remove the lid and continue baking for an additional 15 minutes for a golden-brown crust.
- Turn off the oven, leave the bread inside with the door slightly ajar for 15 minutes.
Cooling and Serving
- Carefully remove the bread from the oven and let it cool completely on a wire rack before slicing.
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Notes
Store leftover bread wrapped in a kitchen towel or in a paper bag. For longer storage, wrap tightly and freeze.