Blueberry Sourdough Bread
A delightful fusion of tangy sourdough and sweet blueberries, this bread features a perfect crust and creamy interior, ideal for any occasion.
Ingredients
Main Ingredients
- 150 g 1 cup fresh or frozen blueberries Use unthawed blueberries to prevent breaking.
- 240 g 1 cup active sourdough starter Starter should be bubbly and active.
- 420 g 3 ½ cups bread flour Provides structure and chewiness.
- 300 ml 1 ¼ cups lukewarm water Activates the starter.
- 1.5 tsp 1 ½ tsp sea salt Enhances flavors and controls fermentation.
- 1 tbsp 1 tbsp honey (optional) Adds sweetness to the bread.
- 1 tbsp 1 tbsp lemon zest (optional) Enhances overall flavor.
Instructions
Preparation
- In a large mixing bowl, combine the active sourdough starter with lukewarm water. Stir to dissolve completely.
- Gradually add the bread flour and salt, mixing gently until a shaggy dough forms.
- Fold in the blueberries carefully to keep them intact.
- Cover the bowl with a kitchen towel and let the dough rest for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first two hours.
Shaping
- Once the bulk fermentation is complete, lightly flour a work surface and turn the dough out. Shape it into a round loaf.
- Place the shaped dough into a floured banneton for its final rise.
- Refrigerate the dough for 12-14 hours for overnight development.
Baking
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake the bread covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
- Transfer the bread to a cooling rack and let it cool completely before slicing.
Notes
This bread can be served warm with butter, paired with yogurt, or used for French toast. Perfect for spring and summer gatherings.