Sweet & Tangy Blueberry Lemon Sourdough Bread
This delightful blueberry lemon sourdough bread combines tangy sourdough with sweet juicy blueberries and bright lemon zest, making it a perfect treat for breakfast or as a delicious snack.
Equipment
- Dutch Oven or Baking Stone: For creating steam and proper crust formation
- Proofing Basket (Banneton): Helps dough maintain shape during final proof
- Kitchen Scale: For accurate measurements
- Bench Scraper: For handling dough and cleaning surfaces
- Parchment Paper: Prevents sticking and helps with transfer
- Lame or Sharp Knife: For scoring the bread before baking
- Mixing Bowl: For mixing and bulk fermentation
- Cooling Rack: Allows proper cooling after baking
Ingredients
For the Dough:
- 500 g Bread flour or all-purpose flour
- 100 g Active sourdough starter or sourdough discard
- 350 g Water
- 10 g Salt
- 1 tbsp Sugar
- 1 cup Fresh or frozen blueberries
- Zest of 1 large Lemon
Instructions
Create the Dough Base:
- Combine 350g of water with 100g of active sourdough starter in a large bowl; mix until dissolved.
- Add 500g of flour and 10g of salt, then mix until all flour is incorporated. Cover and let rest for 1 hour.
Develop the Dough Structure:
- Perform a set of stretch and folds: Grab a portion of the dough, pull up 6 inches, and fold it over itself. Rotate the bowl and repeat for a total of 4 folds.
- Cover again and let rest for 30 minutes. Repeat the stretching and folding every 30 minutes for a total of 4 sets.
Prepare the Flavorings:
- Mix 1 tbsp of sugar with the zest of one large lemon until well combined. Set aside the fresh or frozen blueberries (about 1 cup).
Add the Blueberries and Lemon:
- After the stretch and folds, gently transfer the dough to a lightly floured surface. Spread the lemon-sugar mixture over the surface and add the blueberries. Fold the dough in thirds, turn it, add more lemon zest and blueberries, then roll it up, sealing the inclusions.
Final Shaping and Proofing:
- Shape the dough into a tight ball and place it in a floured proofing basket seam-side up. Cover and refrigerate overnight (12-18 hours).
Baking:
- Preheat your oven to 500°F (260°C) with your baking vessel inside for 30-60 minutes. Remove the dough from the fridge, dust with flour, and turn it onto parchment. Score the top and lower the oven temperature to 450°F (230°C). Bake for a total of 30-35 minutes; bake covered for the first 20 minutes, then uncovered for an additional 15 minutes.
Cooling:
- Let the bread cool completely on a wire rack for at least 4 hours before slicing.
Video
Notes
Ensure your sourdough starter is active and bubbly for best results.
The bread can be frozen for up to 3 months; slice and store between parchment sheets for easy serving later.
This recipe can easily be adapted for vegan or gluten-free diets by substituting ingredients accordingly.
The bread can be frozen for up to 3 months; slice and store between parchment sheets for easy serving later.
This recipe can easily be adapted for vegan or gluten-free diets by substituting ingredients accordingly.