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Lemon Blueberry Sourdough Bread Recipe

Lemon Blueberry Sourdough Bread
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Bake tangy lemon blueberry sourdough bread Our recipe technique yields a chewy crust moist crumb bursting with citrus flavor A delicious sourdough treat 

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.

Nutrition

Find it online: https://bestdisheasy.com/lemon-blueberry-sourdough-bread-recipe-technique/