Description
This Lemon Blueberry Sourdough Bread combines the tangy goodness of sourdough with bursts of fresh blueberries and the bright zest of lemon, creating a moist and flavorful artisan loaf. Paired with whipped blueberry honey butter, it offers a delightful balance of sweet and tart, perfect for breakfast or a snack.
Ingredients
Scale
Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g water (filtered)
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Whipped Blueberry Butter
- 8 Tablespoons (113g) room temperature butter
- 1/2 cup (75g) fresh blueberries, mashed
- 2 Tablespoons (45g) honey
- A pinch of salt
Instructions
- Feed Your Starter: Ensure your sourdough starter is active and bubbly, which may take 4-12 hours to peak depending on your environment.
- Make the Dough: Combine 50g active starter and 350g filtered water in a large bowl, mixing until milky. Add 500g bread flour and 11g salt, mixing until incorporated with a shaggy texture. Rest for at least 30 minutes.
- Stretch and Folds: Use a bowl scraper to lift and stretch a section of dough, folding it over the dough. Rotate the bowl 90 degrees and repeat until a full circle is complete, smoothing the dough. Rest for 30 minutes.
- Repeat Stretch and Folds: Perform the stretch and fold sequence 3 more times, resting at least 30 minutes between each. dough becomes smooth and elastic.
- Bulk Fermentation: Allow the dough to ferment for 6–9 hours at 68–70°F until it increases by 50%, jiggles when shaken, pulls away easily from the bowl, shows visible bubbles, and passes the windowpane test.
- Pre-Shape: Gently release dough with wet fingers onto counter, pre-shape with one round of stretch and folds, flip seam-side down, cover, and rest 30 minutes. Prepare and flour proofing basket.
- Final Shape: Flip dough seam side up, stretch into a rectangle using lamination technique, spread half blueberries and lemon zest, fold left side to middle and spread half remaining blueberries and zest, fold right side to middle, spread remaining blueberries and zest on top, roll dough, tighten into a round loaf, and place seam side down in floured proofing basket. Cover and chill in fridge 8–72 hours.
- Prepare to Bake: 30 minutes before baking, freeze dough briefly and preheat Dutch oven to 450°F for at least 30 minutes.
- Score the Loaf: Remove dough from fridge and invert onto parchment paper. Score with a crescent moon or desired pattern.
- Bake: Place dough with parchment paper into preheated Dutch oven, cover, and bake for 27 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.
- Cool: Remove bread from Dutch oven using parchment paper and cool on a wire rack for at least 1 hour before slicing.
- Make Whipped Blueberry Honey Butter: In a stand mixer bowl with a whisk attachment, beat 8 tablespoons of room temperature butter, 1/2 cup mashed blueberries, 2 tablespoons honey, and a pinch of salt on high for 2–3 minutes until fluffy.
- Serve: Slice bread and spread with the whipped blueberry honey butter for a delicious treat.
Notes
- Bulk fermentation is highly temperature-dependent; adjust times based on ambient temperature.
- Use regular all-purpose flour to dust the proofing basket if rice flour is unavailable.
- Cold proofing in the fridge improves flavor but avoid exceeding 72 hours to prevent over-fermentation.
- Let the bread cool completely before slicing to prevent gummy texture.
- You can customize scoring patterns to create unique designs on the bread crust.
- The Lamination technique requires care to avoid breaking the blueberries inside the dough.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 12mg
