Blueberry Sourdough Bread
A unique and delightful twist on traditional sourdough that combines tangy sourdough with the natural sweetness of blueberries.
Ingredients
Main Ingredients
- 1 cup fresh or frozen blueberries Bursting with flavor and adds a pop of color.
- 1 cup active sourdough starter Should be recently fed for best results.
- 3 ½ cups bread flour Provides structure for a chewy crust.
- 1 ¼ cups lukewarm water Helps activate the sourdough starter.
- 1 ½ tsp sea salt Enhances flavor.
- 1 tbsp honey (optional) Natural sweetener adds flavor.
- 1 tbsp lemon zest (optional) Elevates flavor profile.
Instructions
Mix the Dough
- Combine the active sourdough starter with lukewarm water in a large mixing bowl. Stir to dissolve the starter.
- Gradually add the bread flour and salt, mixing until everything is combined into a shaggy dough.
- If using honey and lemon zest, incorporate them at this stage.
Add Salt and Blueberries
- Gently fold in the blueberries, being careful to distribute them evenly without bursting them.
Bulk Fermentation & Stretch and Folds
- Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for about 4-6 hours.
- Perform 'stretch and folds' every 30 minutes for the first 2 hours.
Shape the Dough
- Lightly flour your work surface and gently turn the dough out.
- Shape it into a round loaf by folding the edges towards the center and flipping it seam-side down.
Cold Proof
- Place the shaped dough into a floured banneton or bowl lined with a floured cloth. Cover and refrigerate for about 12-14 hours.
Preheat and Bake
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Once hot, carefully place the dough inside the Dutch oven (score the top if desired) and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool and Slice
- Transfer the bread to a cooling rack and allow it to cool completely before slicing.
Notes
For a healthier version, consider using whole wheat flour, maple syrup instead of honey, or adding seeds and nuts. Avoid overkneading the dough when incorporating blueberries and ensure your starter is strong for proper rise.