Description
This Lemon Blueberry Sourdough Bread is a delightful blend of tangy sourdough, fresh blueberries, and bright lemon zest. Perfectly crusty on the outside and tender inside, this bread offers a unique twist to traditional sourdough with natural fruity sweetness. Paired with a luscious whipped blueberry honey butter, it’s an irresistible treat for breakfast or any time of day.
Ingredients
Scale
Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Whipped Blueberry Butter
- 8 Tablespoons butter, room temperature (113g)
- 1/2 cup fresh blueberries, mashed (75g)
- 2 Tablespoons honey (45g)
- A pinch of salt
Instructions
- Feed Your Sourdough Starter: Ensure your sourdough starter is active and at its peak, which usually takes 4-12 hours depending on your environment.
- Make the Dough: In a large bowl, mix 50g active starter with 350g filtered water until milky. Add 500g bread flour and 11g salt, mixing until all flour is incorporated, creating a shaggy dough. Let rest for 30 minutes.
- Stretch and Fold: Using wet hands, stretch a section of dough and fold it over itself. Rotate the bowl a quarter turn and repeat, doing a full circle. Rest the dough for 30 minutes. Repeat stretch and fold 3 more times at 30-60 minute intervals.
- Bulk Fermentation: Allow dough to ferment at 68-70°F for 6-9 hours until it increases in size by 50%, jiggles, pulls easily from the bowl, shows bubbles, and passes the windowpane test.
- Pre-shape the Dough: Gently release dough from the bowl, let it drop onto the counter, perform a full round of stretch and folds. Flip dough so seam is on counter, cover, and rest for 30 minutes.
- Prepare Proofing Basket: Line a 10-inch banneton or bowl with a floured tea towel (preferably dusted with regular all-purpose flour). Set aside 150g fresh blueberries and lemon zest.
- Final Shape: Flip rested dough seam side up, gently stretch into rectangle without tearing. Spread half blueberries and lemon zest. Fold left side to center, spread half remaining blueberries and zest, fold right side over tri-fold, spread remaining blueberries and zest, then roll dough tightly. Shape dough into a tight round by turning clockwise and gently pulling. Place dough seam side down in proofing basket, cover with plastic.
- Cold Proof: Refrigerate dough for 8-72 hours for deep flavor development and flexible baking time.
- Preheat for Baking & Score: 30 minutes before baking, freeze cold dough and preheat Dutch oven in oven at 450°F for 30 minutes. Place parchment on work surface, invert proofing basket so dough falls onto parchment, floured side up. Score dough with a sharp blade in a crescent moon or your preferred design.
- Bake: Place dough with parchment into hot Dutch oven, cover, and bake for 27 minutes. Remove lid and bake additional 10-15 minutes until golden brown.
- Cooling: Remove bread from Dutch oven using parchment, place on wire rack, and cool at least 1 hour before slicing.
- Whipped Blueberry Honey Butter: In a stand mixer bowl with whisk attachment, beat 113g room temperature butter, 75g mashed fresh blueberries, 45g honey, and a pinch of salt on high speed for 2-3 minutes until fluffy.
Notes
- Ensure your sourdough starter is very active for best rise.
- Adjust bulk fermentation timing based on your kitchen temperature.
- Do not rush cooling; cutting too soon can cause gummy texture.
- If fresh blueberries burst during shaping, it is normal and adds flavor.
- Use rice flour or all-purpose flour to dust proofing basket to prevent sticking.
- Cold proofing enhances flavor and gives more flexibility for baking schedule.
- Freezing dough briefly before scoring helps achieve cleaner scoring patterns.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: 0.9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
