Lemon Blueberry Sourdough Bread
This Lemon Blueberry Sourdough Bread combines the tartness of lemons with the sweetness of blueberries, creating a delightful twist on traditional sourdough that's perfect for breakfast, snacks, or dessert.
Ingredients
Dough Ingredients
- 330 grams water (1 and 1/3 cups)
- 20 grams lemon juice (1 and 1/2 Tablespoons)
- 50 grams sourdough starter (1/4 cup)
- 500 grams bread flour (3 and 1/2 cups)
- 10 grams salt (1 and 1/2 teaspoons)
- 50 grams sugar (1/4 cup)
- 1 Tablespoon lemon zest
- 200 grams blueberries (1 and 1/4 cup)
Instructions
Preparation
- Add water and lemon juice to a large bowl.
- Add sourdough starter and mix it up in the water.
- In a separate bowl, rub the lemon zest and sugar together until fragrant.
- Add flour, salt, sugar, and lemon zest to the dough and mix until all the flour is combined.
- After 30 minutes, dampen your hand and perform a set of stretch and folds. Cover and let rest.
- After 30 minutes to an hour, add the blueberries and perform another set of stretch and folds.
- Let the dough sit at room temperature until it has risen 75%, which will take roughly 10-14 hours.
Shaping and Proofing
- Dump the dough onto an unfloured surface and shape it into a round ball. Place it upside down in a banneton basket or a floured bowl with a tea towel.
- Cover to keep the moisture in and place in the fridge for 8 hours or up to 2 days.
Baking
- Preheat Dutch oven in the oven at 450 degrees F.
- Flip dough onto parchment paper, score the top, and bake with the lid on for 25 minutes, then uncovered for 10-15 minutes until a hollow sound is produced.
- Let cool on a rack for at least 2 hours before cutting, or slice warm to enjoy.
Notes
Store the bread in a paper bag at room temperature for about 2-3 days, or wrap tightly in plastic wrap and freeze for up to 3 months.