Lemon Blueberry Sourdough Bread
Lemon Blueberry Sourdough Bread combines the tangy flavor of lemon, the sweetness of blueberries, and the rich texture of sourdough for a delicious twist on classic bread.
Equipment
- Mixing Bowl
- Bench Scraper
- Banneton Basket
- Dutch Oven
- Bread Lame
Ingredients
Sourdough Base
- 500 g bread flour
- 100 g active sourdough starter fed and bubbly
- 320 ml water lukewarm
- 10 g salt
Lemon and Blueberry Add-ins
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 150 g fresh blueberries washed and dried
- 1 tbsp honey optional
Instructions
- Feed your sourdough starter the day before baking. Let it double in size and become bubbly.
- In a large bowl, combine bread flour, water, sourdough starter, salt, lemon juice, and honey (if using). Mix until a shaggy dough forms.
- Let the dough rest for 30 minutes (autolyse). Then, fold in the lemon zest and blueberries carefully to avoid crushing them.
- Perform 3–4 sets of stretches and folds every 20–30 minutes to build strength.
- Cover and let the dough ferment at room temperature for 8–12 hours, or until it increases by 75% in volume.
- Gently shape the dough into a round or oval loaf. Place it into a floured banneton basket, seam side up.
- Cover and refrigerate overnight for final proofing.
- Preheat Dutch oven at 450°F (230°C) for 30 minutes. Carefully transfer dough, score it, and bake covered for 25 minutes. Uncover and bake for another 15 minutes until golden brown.
- Cool completely before slicing.
Notes
To enhance the blueberry flavor, try adding a teaspoon of blueberry extract or fold in more blueberries before shaping the dough.