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Blueberry Sourdough Bread

Blueberry Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Servings: 8 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 100g active sourdough starter
  • 375g water, room temperature
  • 500g bread flour
  • 10g fine sea salt
  • 30g sugar or honey
  • 150g fresh blueberries
  • 1 tsp lemon zest, optional

Method
 

  1. Mix flour and water, rest 30 minutes. Add starter, salt, and sugar, then mix by hand until combined.
  2. Perform 4 sets of stretch and folds at 30-minute intervals over 2 hours.
  3. Laminate the dough on a wet surface, scatter blueberries and zest, roll, and rest 30 minutes.
  4. Shape into a tight boule, place in a floured banneton, and cold proof in the refrigerator 10 to 16 hours.
  5. Preheat a Dutch oven to 450°F (230°C). Score the dough, bake covered 30 minutes, then uncovered 15 to 18 minutes until deep amber.
  6. Cool completely on a rack, then slice and serve.

Notes

The hands-on time is brief, but the dough needs at least 12 hours of resting and proofing, so plan ahead. If using honey, reduce the water by 10g to keep the dough manageable. A digital scale gives the most consistent results.