Description
This Lemon Blueberry Sourdough Bread combines the tangy depth of naturally fermented sourdough with the fresh zest and juice of lemon and juicy bursts of fresh blueberries. The result is a moist, aromatic, and flavorful loaf that offers a creamy and fruity twist on classic sourdough bread, perfect for breakfast or a delightful 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
- Autolyse: In a large mixing bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains and let it rest for 30 minutes to hydrate the flour and develop gluten.
- Incorporate Starter and Flavorings: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix thoroughly until everything is fully incorporated for even fermentation and flavor.
- Stretch and Fold: Perform stretch and folds every 30 minutes over the next 2 hours, completing 4 sets. This strengthens the dough’s gluten network and helps fermentation.
- Add Blueberries: Gently fold in 100g fresh blueberries after the final stretch and fold, being careful to not crush the berries while distributing them evenly.
- Shape and Proof: Shape the dough into a round loaf and place it into a floured proofing basket. Cover and let it rise at room temperature for 3-4 hours or alternatively refrigerate overnight for a slower fermentation and enhanced flavor.
- Preheat and Prepare Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes to ensure it is extremely hot for baking.
- Bake Covered: Carefully transfer the dough out of the proofing basket to the hot Dutch oven. Score the top of the loaf to allow expansion and cover with the lid. Bake for 30 minutes to lock in steam.
- Bake Uncovered: Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown and crisp.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to finish setting the crumb texture.
Notes
- Using a Dutch oven helps create steam which is essential for a crispy crust.
- Allowing the dough to proof overnight in the fridge enhances flavor complexity.
- Be gentle folding in blueberries to avoid breaking them and turning the dough purple.
- Cooling the bread fully prevents gumminess inside and improves slicing.
- Scoring the dough allows controlled expansion and prevents bursting during baking.
