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Lemon Blueberry Sourdough Bread

Lemon Blueberry Sourdough Bread

Lemon Blueberry Sourdough Bread is bursting with juicy blueberries and sweet lemon flavor from fresh lemon zest. It's the sourdough loaf you're going to want to bake all spring long.
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Prep Time 30 minutes
Cook Time 45 minutes
12 hours
Total Time 13 hours 15 minutes
Servings: 1 Loaf
Course: Breakfast, Side
Cuisine: Artisan / American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 50 g active sourdough starter
  • 350 g water
  • 500 g bread flour
  • 11 g salt
  • 150 g fresh blueberries
  • Zest of a lemon
  • Butter: 8 Tbsp butter 1/2 c mashed blueberries, 2 Tbsp honey, pinch salt

Equipment

  • Dutch Oven
  • Proofing Basket
  • Kitchen Scale
  • Bench Scraper

Method
 

  1. Mix starter, water, flour, and salt. Rest 30 mins.
  2. Perform 4 sets of stretch and folds every 30 mins.
  3. Bulk ferment until 50% rise (6-9 hours).
  4. Pre-shape and rest 30 mins.
  5. Laminate dough, adding blueberries and lemon zest in layers. Roll tight.
  6. Cold proof in fridge for 8-72 hours.
  7. Score and bake in Dutch oven at 450°F (27 mins covered, 10-15 mins uncovered).
  8. Whip butter ingredients for serving.

Video

Notes

Use fresh blueberries to prevent dough from becoming too wet. Lamination technique ensures even distribution of fruit. Cold proof improves flavor and scoring.