Description
This Lemon Blueberry Sourdough Bread is a delightful combination of tangy sourdough with juicy fresh blueberries and refreshing lemon zest and juice. The bread boasts a creamy texture and a golden crust, offering a perfect balance of fruity sweetness and citrus brightness. Ideal for breakfast or a snack, this artisan loaf is made with simple ingredients and baked in a Dutch oven for a rustic finish.
Ingredients
Scale
Sourdough Starter
- 100g all-purpose flour
- 100g water
Bread Dough
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 100g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- Prepare Autolyse: In a large mixing bowl, combine 500g bread flour and 350g water. Mix thoroughly until no dry flour remains. Cover and let it rest for 30 minutes to hydrate the flour and start gluten development.
- Add Starter and Flavorings: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix well until all ingredients are fully incorporated and the dough becomes cohesive.
- Perform Stretch and Folds: Over the next 2 hours, perform stretch and fold techniques every 30 minutes, completing a total of 4 sets. This strengthens the dough and improves its structure.
- Incorporate Blueberries: After the last stretch and fold, gently fold in 100g fresh blueberries to avoid breaking them up, distributing them evenly throughout the dough.
- Shape and Proof: Shape the dough into a round loaf and place it into a floured proofing basket. Cover the basket to prevent drying out and let the dough rise for 3 to 4 hours at room temperature, or alternatively proof overnight in the refrigerator for enhanced flavor.
- Preheat Oven and Dutch Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside to ensure it becomes thoroughly hot.
- Bake Covered: Carefully transfer the proofed dough from the basket into the hot Dutch oven. Score the top of the dough with a sharp blade to allow expansion. Cover with the lid and bake for 30 minutes to trap steam and develop a crisp crust.
- Bake Uncovered: Remove the Dutch oven lid and continue baking for an additional 15 to 20 minutes until the bread turns a golden brown color and the crust is fully developed.
- Cool the Bread: Remove the bread from the oven and place it on a wire rack. Allow it to cool completely for at least 1 hour before slicing to ensure the crumb sets properly.
Notes
- For best results, use ripe fresh blueberries to avoid excess moisture in the dough.
- The lemon zest and juice add brightness and balance the sweetness of the blueberries.
- Proofing times may vary depending on room temperature; adjust accordingly.
- Using a Dutch oven creates steam which is essential for the bread’s crust development.
- Ensure the sourdough starter is active and bubbly before mixing into the dough for optimal rise.
- Store leftover bread in a paper bag to maintain crust crispness; avoid plastic to prevent sogginess.
