Description
Bake tangy lemon blueberry sourdough bread Our recipe technique yields a chewy crust moist crumb bursting with citrus flavor A delicious sourdough treatÂ
Ingredients
Scale
- 100 grams active sourdough starter
- 350 grams warm water
- 500 grams bread flour
- 10 grams fine sea salt
- 150 grams fresh or frozen blueberries
- Zest of 2 large lemons
- 1 tablespoon coarse sugar for sprinkling on top
Instructions
- In a large bowl, combine the active starter and warm water. Mix until the starter is mostly dissolved. Add the bread flour and salt, and mix until no dry spots remain.
- Cover the bowl and let the dough rest for 30 minutes (autolyse stage).
- With wet hands, gently incorporate the blueberries and lemon zest by performing stretches and folds.
- Cover the bowl. Over the next 3-4 hours, perform 3-4 more sets of stretches and folds, about every 30-45 minutes.
- Turn the dough out onto a floured surface and shape it into a tight round or oval loaf. Place it seam-side up into a floured banneton or bowl.
- Cover and let it proof for 1-2 hours at room temperature, or 8-12 hours in the refrigerator.
- Preheat your Dutch oven in a 450°F (230°C) oven for at least 30 minutes. Turn the proofed dough onto parchment paper, score the top, and sprinkle with coarse sugar if using.
- Carefully lower the dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until deeply golden brown.
- Let the loaf cool on a wire rack for at least 2 hours before slicing.
Notes
A tangy sourdough bread bursting with sweet blueberries and bright lemon zest. This approachable recipe is the perfect weekend baking project, yielding a beautiful, flavorful loaf perfect for breakfast or a snack.
- Prep Time: 5 hours
- Cook Time: 50 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 180 calories
- Sugar: 4 grams
- Fat: 0.5 grams
- Carbohydrates: 38 grams
- Fiber: 2 grams
- Protein: 5 grams