Description
This Lemon Blueberry Sourdough Bread combines the tangy depth of sourdough with the fresh burst of blueberries and a bright citrus zing from lemon zest and juice. The bread boasts a moist, creamy crumb dotted with juicy blueberries and a beautifully crisp crust achieved by baking in a Dutch oven. Perfect as a unique breakfast treat or a delightful snack, this recipe balances complex flavors with a tender, satisfying texture.
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. Let the mixture rest for 30 minutes. This process hydrates the flour and begins gluten development.
- Mix Ingredients: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the autolysed dough. Mix thoroughly until everything is fully incorporated into a cohesive dough.
- Stretch and Fold: Every 30 minutes for the next 2 hours, perform a set of stretch and folds (total of 4 sets). This strengthens the gluten network and helps develop the dough’s structure.
- Add Blueberries: Gently fold in 100g fresh blueberries after the last stretch and fold, being careful not to crush them, to evenly distribute the fruit throughout the dough.
- Shape and Proof: Shape the dough into a round loaf. Place it in a floured proofing basket and cover it. Allow it to rise at room temperature for 3-4 hours or refrigerate overnight to develop flavor and fermentation.
- Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes. This ensures the baking vessel is hot and ready to create steam for a crisp crust.
- Score and Bake Covered: Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade to allow expansion, and cover with the lid. Bake for 30 minutes covered.
- 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 cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set and flavors to develop fully.
Notes
- Make sure your sourdough starter is active and bubbly for best results.
- If fresh blueberries are not available, frozen can be used but thaw and drain excess water before folding in.
- For a more intense lemon flavor, add additional zest or a splash more lemon juice, but be cautious as too much liquid can affect dough consistency.
- Storing baked bread in a paper bag at room temperature preserves crustiness; avoid airtight containers to prevent sogginess.
- The proofing time can vary depending on ambient temperature; adjust accordingly to ensure the dough is well risen but not overproofed.
