Description
This Lemon Blueberry Sourdough Bread combines the tangy complexity of sourdough with the bright citrus zest and juicy bursts of fresh blueberries. The bread is soft, creamy inside with a golden crust, offering a perfect balance of sweet and tart flavors in an artisan loaf. Ideal for breakfast, snacks, or pairing with soft cheeses and spreads.
Ingredients
Scale
For the Sourdough Starter
- 100g all-purpose flour
- 100g water
For the Bread
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 100g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Mix flour and water (Autolyse): In a large mixing bowl, combine 500g bread flour and 350g water. Stir until no dry flour remains, then cover and let the mixture rest for 30 minutes. This helps hydrate the flour and develop gluten.
- Add starter, salt, and lemon: Incorporate 100g active sourdough starter, 10g salt, lemon zest, and lemon juice into the dough. Mix thoroughly to evenly distribute all ingredients.
- Perform stretch and folds: Every 30 minutes over the next 2 hours, perform gentle stretch and folds on the dough, completing 4 sets. This strengthens gluten and improves dough structure.
- Fold in blueberries: After the final stretch and fold, gently fold in 100g fresh blueberries, distributing them carefully to avoid bursting.
- Shape and proof: Shape the dough into a round loaf and place it seam-side up in a floured proofing basket. Cover and let rise for 3-4 hours at room temperature, or alternatively refrigerate overnight for slower fermentation.
- Preheat oven and Dutch oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes to ensure it is thoroughly heated.
- Bake with lid on: Transfer the dough carefully onto parchment paper, score the top with a sharp blade, then place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes to create steam for a crisp crust.
- Finish baking uncovered: Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
- Cool before slicing: Remove the bread from the oven and cool completely on a wire rack for at least 1 hour to set the crumb and prevent sogginess before slicing.
Notes
- Using fresh, ripe blueberries ensures sweetness and moisture without coloring the dough excessively.
- Letting the dough ferment overnight in the fridge develops deeper flavor complexity.
- Score the loaf right before baking to control expansion and create an attractive crust.
- Allow the bread to cool fully to enhance sliceability and texture.
- Store any leftovers wrapped in a clean cloth at room temperature for up to 3 days or freeze for longer storage.
