Description
This Lemon Blueberry Sourdough Bread combines the tangy depth of sourdough with the bright zest and juice of fresh lemon and the juicy bursts of blueberries. The result is a moist, flavorful loaf perfect for breakfast or a delightful snack, featuring a crispy crust and a soft, creamy crumb.
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 of bread flour with 350g of water. Mix until no dry flour remains and the mixture is homogeneous. Let this rest for 30 minutes to allow the flour to fully hydrate.
- Add starter, salt, lemon zest and juice: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix thoroughly until all ingredients are fully incorporated to form a cohesive dough.
- Perform stretch and folds: Over the next 2 hours, perform stretch and folds every 30 minutes, completing four sets. This will develop gluten and strengthen the dough.
- Incorporate blueberries: After the final stretch and fold, gently fold in 100g fresh blueberries to evenly distribute them without breaking them.
- Shape and proof dough: Shape the dough into a round loaf and place it into a floured proofing basket. Cover and allow it to rise for 3-4 hours at room temperature, or alternatively, refrigerate and proof overnight.
- Preheat oven and Dutch oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes to ensure it is thoroughly heated.
- Score and bake covered: Carefully transfer the dough from the basket onto parchment paper or directly onto the hot Dutch oven. Score the top of the dough to allow expansion and cover with the lid. Bake for 30 minutes.
- Bake 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 transfer to a wire rack. Let it cool completely for at least 1 hour to allow the crumb to set before slicing.
Notes
- Use fresh, high-quality blueberries for the best flavor and texture.
- Ensure your sourdough starter is active and bubbly before using.
- The lemon zest and juice add brightness and balance the sweetness of the blueberries.
- The proofing time can be adjusted based on room temperature; longer, slower proofing enhances flavor.
- Allow the bread to cool fully to avoid a gummy crumb when slicing.
- Using a Dutch oven traps steam for a perfect crust; don’t skip this for best results.
