Blueberry Goat Cheese Sourdough Loaf
A delightful twist on traditional sourdough bread featuring the sweet and tangy flavor of blueberries combined with creamy goat cheese, perfect for any occasion.
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.
Notes
This loaf can be served on its own, with butter, or cream cheese. Pair with fresh fruits, jams, or wine. Ensure starter is active, handle dough gently, and use a food scale for best results.