why make this recipe
Blueberry Goat Cheese Sourdough Loaf is a delightful twist on traditional sourdough bread. The sweet and tangy flavor of blueberries pairs perfectly with the creamy and savory notes of goat cheese. This recipe not only offers an incredible taste but also gives you a beautiful marbled loaf that is perfect for any occasion. Whether you want a unique addition to your breakfast or a standout item for a brunch gathering, this loaf is sure to impress.
how to make Blueberry Goat Cheese Sourdough Loaf
Ingredients:
- 80 grams active, bubbly starter
- 360 grams filtered water
- 500 grams unbleached all-purpose flour
- 9 grams salt
- 12 grams butterfly pea powder for the blue color
- 4 oz wild blueberry goat cheese log from Trader Joe’s
- 1 food scale
- 1 mixing bowl
- 1 dough whisk
- 1 Dutch oven
- 1 bread lame
- 1 bread mat or parchment paper
Directions:
- In the morning, feed your starter.
- In the afternoon, once your starter has doubled in size, assemble your dough.
- Start by mixing your bubbly starter and filtered water until you form a milky liquid. Add in flour and salt, mixing until a shaggy dough forms.
- Cover and let the dough rest for one hour. After resting, pull the dough’s edges up and toward the middle while rotating the bowl until you get a semi-smooth ball.
- Cover and let it rest again. Perform 2 to 4 more stretch and fold or coil folds every 45 minutes to 1 hour. When you do your last stretch and fold, add 12 grams of butterfly pea powder and continue the stretch and fold. Don’t worry if there are some dry bits.
- Cover with a damp bowl cover or tea towel and allow it to rest overnight to bulk ferment.
- In the morning, turn your dough onto a clean workspace.
- Stretch the dough into a square shape without tearing it. Crumble small pieces of the blueberry goat cheese and distribute them evenly on top of the dough.
- Fold the left and right sides towards the middle and add more goat cheese. Shape the dough according to the shape of your banneton (round for boule, oval for batard).
- If your dough is round, use the push and pull technique on your workbench to create tension. This helps give the loaf a nice oven spring and distributes the color for beautiful marbling.
- Place seam side up in the banneton, cover, and refrigerate for at least two hours.
- When you’re ready to bake, preheat a Dutch oven at 475°F for at least 20 minutes. Remove the dough from the fridge and turn it onto a bread mat or parchment paper.
- Score the top of the dough and carefully place it into the HOT Dutch oven. Cover with the lid and bake at 475°F for 23 minutes.
- After 23 minutes, remove the lid, lower the oven temperature to 450°F, and bake for another 23 minutes.
- Transfer the bread to a wire cooling rack and let it cool completely before slicing and serving.
how to serve Blueberry Goat Cheese Sourdough Loaf
This loaf is delightful on its own, but it can also be served with butter or cream cheese. It makes a lovely addition to breakfast, brunch, or as part of a cheese board. You can pair it with fresh fruits, jams, or even enjoy it with a glass of wine for a tasty afternoon snack.
how to store Blueberry Goat Cheese Sourdough Loaf
To store your loaf, wrap it in parchment paper or place it in a paper bag to keep it fresh. You can also freeze slices of the bread for later use. Just make sure to wrap them well to prevent freezer burn.
tips to make Blueberry Goat Cheese Sourdough Loaf
- Ensure your starter is active and bubbly before starting the recipe.
- Handle the dough gently to prevent tearing, especially when adding the goat cheese.
- Use a food scale for precise measurements to ensure the best results.
variation
Try substituting the blueberry goat cheese with another flavor of goat cheese or adding herbs like rosemary or thyme for a savory twist. You can also use different types of cheese to create your unique flavor combinations.
FAQs
Q: Can I use another type of cheese instead of goat cheese?
A: Yes, you can use any cheese you prefer, but keep in mind that it may alter the overall flavor of the loaf.
Q: How can I tell when my bread is done baking?
A: The bread should be golden-brown and sound hollow when tapped on the bottom. You can also use a thermometer; it should read around 200°F.
Q: Can I make this loaf without a Dutch oven?
A: While a Dutch oven is ideal for creating steam during baking, you can use a baking stone and a pan with water in the oven to achieve a similar effect.
Blueberry Goat Cheese Sourdough Loaf
Ingredients
Dough ingredients
- 80 grams active, bubbly starter Ensure your starter is active before use.
- 360 grams filtered water
- 500 grams unbleached all-purpose flour
- 9 grams salt
- 12 grams butterfly pea powder Used for color.
- 4 oz wild blueberry goat cheese log From Trader Joe’s.
Equipment
- 1 unit food scale For precise measurements.
- 1 unit mixing bowl
- 1 unit dough whisk
- 1 unit Dutch oven For baking.
- 1 unit bread lame For scoring the dough.
- 1 unit bread mat or parchment paper For handling the dough.
Instructions
Dough Preparation
- In the morning, feed your starter.
- In the afternoon, once your starter has doubled in size, assemble your dough.
- Mix your bubbly starter and filtered water until you form a milky liquid.
- Add in flour and salt, mixing until a shaggy dough forms.
- Cover and let the dough rest for one hour.
- After resting, pull the dough’s edges up and toward the middle while rotating the bowl until you get a semi-smooth ball.
- Cover and let it rest again, performing 2 to 4 more stretch and fold or coil folds every 45 minutes to 1 hour.
- When you do your last stretch and fold, add 12 grams of butterfly pea powder and continue the stretch and fold.
- Cover with a damp bowl cover or tea towel and allow it to rest overnight for bulk fermentation.
Shaping
- In the morning, turn your dough onto a clean workspace.
- Stretch the dough into a square shape without tearing it. Crumble small pieces of the blueberry goat cheese and distribute them evenly on top of the dough.
- Fold the left and right sides towards the middle and add more goat cheese.
- Shape the dough according to the form of your banneton (round for boule, oval for batard).
- If your dough is round, use the push and pull technique on your workbench to create tension.
- Place seam side up in the banneton, cover, and refrigerate for at least two hours.
Baking
- Preheat a Dutch oven at 475°F for at least 20 minutes.
- Remove the dough from the fridge and turn it onto a bread mat or parchment paper.
- Score the top of the dough and carefully place it into the HOT Dutch oven.
- Cover with the lid and bake at 475°F for 23 minutes.
- After 23 minutes, remove the lid, lower the oven temperature to 450°F, and bake for another 23 minutes.
- Transfer the bread to a wire cooling rack and let it cool completely before slicing and serving.