Description
This Lemon Blueberry Sourdough Bread is a delightful combination of juicy blueberries and zesty lemon, baked to golden perfection. With a creamy crumb and tangy flavor from the sourdough starter, it’s an irresistible artisan bread perfect for breakfast or snacks.
Ingredients
Scale
Sourdough Starter
- 100g all-purpose flour
- 100g water
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. Mix thoroughly until no dry flour remains. Let this mixture rest for 30 minutes to hydrate the flour and start gluten development.
- Add Starter and Flavorings: To the rested dough, add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice. Mix well until all ingredients are fully incorporated, creating a cohesive dough.
- Perform Stretch and Folds: Over the next 2 hours, perform four sets of stretch and folds every 30 minutes. This helps develop gluten structure and strengthens the dough.
- Incorporate Blueberries: After the last stretch and fold, gently fold 100g fresh blueberries into the dough to avoid bursting them and to evenly distribute throughout.
- Shape and Proof: Shape the dough into a round loaf and place it into a floured proofing basket. Cover the dough and let it 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) and place a Dutch oven inside to heat for 30 minutes. This ensures a hot baking environment for crust development.
- Bake with Lid: Carefully transfer the dough from the proofing basket to the preheated Dutch oven. Score the top for oven spring, cover with the lid, and bake for 30 minutes to trap steam.
- Bake without Lid: Remove the lid and continue baking for an additional 15-20 minutes until the crust turns a deep golden brown and crispy.
- Cool: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing, allowing the crumb to set properly.
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries may release too much moisture.
- The lemon zest and juice enhance the bright, citrusy flavor but can be adjusted to taste.
- Ensure your sourdough starter is active and bubbly before use for optimal rise.
- Performing stretch and folds helps build gluten strength without kneading.
- Cooling the bread completely is essential to prevent a gummy crumb.
- Proofing overnight in the fridge can improve flavor complexity and make scheduling easier.
