Description
This Lemon Blueberry Sourdough Bread offers a delightful combination of tangy sourdough, juicy blueberries, and fresh lemon zest and juice, creating a moist, flavorful, and aromatic loaf. Perfect for breakfast or as a unique treat, this bread is a blend of creamy texture and fruity brightness with a beautifully crisp crust.
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 thoroughly until no dry flour remains, then let it rest for 30 minutes to allow the flour to fully hydrate and gluten to start developing.
- Add Starter, Salt, and Lemon: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix well until all ingredients are fully incorporated and the dough feels cohesive.
- Stretch and Fold: Perform gentle stretch and folds on the dough every 30 minutes for the next 2 hours, completing four sets in total. This helps develop gluten strength and dough structure.
- Add Blueberries: After the final stretch and fold, gently fold in 100g of fresh blueberries, being careful not to burst them and distribute them evenly throughout the dough.
- Shape and Proof: Shape the dough into a round loaf and place it in a floured proofing basket. Cover with a cloth and let it rise for 3 to 4 hours at room temperature or alternatively proof overnight in the refrigerator for deeper flavor development.
- Preheat Oven with Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure even heat and steam during baking. Preheat for at least 30 minutes.
- Score and Bake Covered: Carefully transfer the dough from the proofing basket to the hot Dutch oven, score the top with a sharp blade to allow expansion, cover with the lid, and bake for 30 minutes.
- Finish Baking Uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until the crust is deeply golden and crisp.
- Cool Before Slicing: Remove the bread from the oven and let it cool completely on a wire rack for at least 1 hour. This allows the crumb to set properly for best texture and flavor before slicing.
Notes
- Using a Dutch oven traps steam which creates a crispy crust and helps the bread rise better.
- Cold proofing the dough overnight in the fridge intensifies the sourdough flavor and improves texture.
- Handle the blueberries gently to avoid breaking them and staining the dough.
- Allowing the bread to cool fully before slicing prevents a gummy texture inside.
- For extra lemon flavor, consider adding a teaspoon of lemon extract or more zest.
