Description
This luscious Lemon Blueberry Sourdough Bread combines the tangy zest and juice of fresh lemon with sweet, juicy blueberries, all wrapped in a crusty, chewy sourdough loaf. The bread is naturally fermented over several hours, delivering complex flavors and a moist, creamy crumb that perfectly balances citrus brightness and berry sweetness. Ideal for breakfast or a decadent snack, this artisan sourdough is baked in a Dutch oven for a beautifully golden crust and an irresistibly soft inside.
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 thoroughly until no dry flour remains. Cover and let the mixture rest undisturbed for 30 minutes to hydrate the flour and develop gluten.
- Add Starter and Flavorings: Incorporate 100g of active sourdough starter, 10g salt, lemon zest, and lemon juice into the dough. Mix thoroughly until all ingredients are fully integrated, forming a cohesive dough.
- Stretch and Fold: Over the next 2 hours, perform four sets of stretch and folds every 30 minutes. To do this, pull one side of the dough up and fold it over onto itself, rotating the bowl and repeating on all sides. This strengthens the gluten and helps develop structure.
- Add Blueberries: After the final stretch and fold, gently fold 100g of fresh blueberries into the dough, taking care not to burst them excessively to maintain their juiciness.
- Shape and Proof: Shape the dough into a round loaf and place it seam-side up into a floured proofing basket. Cover and let it rise at room temperature for 3 to 4 hours until puffy, or alternatively, refrigerate overnight for a slow, cold fermentation that develops deeper flavor.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure it’s thoroughly heated for optimal steam and crust development.
- Bake Covered: Carefully transfer the risen dough onto parchment paper, score the top with a sharp blade to allow controlled expansion, then carefully place it inside the preheated Dutch oven and cover with the lid. Bake covered for 30 minutes to trap steam for a crispy crust.
- Bake Uncovered: Remove the lid and continue baking for an additional 15 to 20 minutes until the crust turns golden brown and slightly caramelized.
- Cool: Remove the bread from the Dutch oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to let the crumb set properly.
Notes
- Ensure your sourdough starter is active and bubbly before using for best rise and flavor.
- The lemon zest and juice can be adjusted based on your preference for citrus intensity.
- Using fresh blueberries is recommended to maintain juiciness inside the bread.
- If you refrigerate for overnight proofing, bring the dough to room temperature before baking for even baking.
- Scoring the dough helps control the expansion during baking and creates an attractive pattern.
- Cooling the bread completely prevents a gummy texture inside and improves slicing.
