Description
This Lemon Blueberry Sourdough Bread is a delightful combination of tangy sourdough flavor with bursts of juicy blueberries and refreshing lemon zest and juice. The bread features a creamy, moist crumb, balanced with a crisp, golden crust, making it perfect for breakfast or as a unique snack.
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. Mix until no dry flour remains. Let the mixture rest for 30 minutes to hydrate the flour, which improves dough texture.
- Add starter and flavorings: Incorporate 100g active sourdough starter, 10g salt, lemon zest, and lemon juice into the dough. Mix thoroughly until everything is fully combined.
- Perform stretch and folds: Every 30 minutes for the next 2 hours, perform four sets of stretch and folds to develop gluten structure and strengthen the dough.
- Fold in blueberries: After the last stretch and fold, gently fold 100g fresh blueberries into the dough to distribute them without crushing.
- Shape and proof: Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it rise for 3-4 hours at room temperature or refrigerate overnight for slow 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, ensuring a hot baking environment.
- Bake covered: Carefully transfer the risen dough to the hot Dutch oven, score the top to allow expansion, cover with the lid, and bake for 30 minutes to trap steam, creating a crispy crust.
- Bake uncovered: Remove the lid and continue baking for an additional 15-20 minutes until the bread is golden brown and fully baked through.
- Cool before slicing: Let the bread cool on a wire rack for at least 1 hour to set the crumb and enhance flavor before slicing.
Notes
- Make sure your sourdough starter is active and bubbly before using.
- Using a Dutch oven traps steam, which is crucial for a crispy crust and proper oven spring.
- You can refrigerate the dough overnight to improve flavor complexity and make baking schedule more flexible.
- Handle blueberries gently to prevent them from bleeding into the dough too much.
- Allow the bread to fully cool before slicing to avoid a gummy texture.
