Blueberry Lemon Cream Cheese Sourdough Bread
A delightful twist on classic sourdough, combining tangy blueberries, zesty lemon, and creamy cheese for a unique flavor profile.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter (100% hydration) Ensure it's active and bubbly before using.
- 3.5 cups bread flour or all-purpose flour
- 1.25 cups water (room temperature)
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp honey or maple syrup (optional) For subtle sweetness.
Flavor Enhancers
- 1 tsp Zest of 1 lemon Experiment with adding more zest for stronger lemon flavor.
- 1 cup fresh or frozen blueberries Gently fold in to prevent crushing.
- 0.5 cup cream cheese (chopped into small chunks or dollops) You can omit if desired.
Instructions
Preparation
- In a large bowl, mix the sourdough starter, water, and flour. Let it rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature, performing stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover and refrigerate overnight (8 to 12 hours) for cold fermentation.
Baking
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until the bread is golden.
- Allow the bread to cool completely before slicing to help the crumb set nicely.
Notes
This bread is delicious on its own, but also pairs wonderfully with butter or cream cheese. For an extra treat, top a slice with honey or fresh fruit. Store in a bread bag at room temperature for up to three days or freeze for up to three months.