Description
This delightful sourdough bread features active starter, fresh blueberries, and a hint of lemon zest, perfect for any occasion.
Ingredients
Scale
- 100 g active sourdough starter (100% hydration)
- 350 g lukewarm water
- 500 g bread flour
- 10 g sea salt
- Zest of 2 large lemons
- 150 g fresh blueberries
- 15 g granulated sugar
- 1 tablespoon bread flour
Instructions
- In a large bowl, whisk the active sourdough starter into the water until mostly dissolved.
- Add the bread flour and salt, mixing until a shaggy dough forms and no dry flour remains.
- Cover the bowl and let the dough rest for 45 minutes for autolyse.
- Perform four sets of stretch and folds every 30 minutes, folding in the lemon zest and sugar during the first set.
- During the final set of folds, gently laminate in the blueberries which have been tossed in the extra tablespoon of flour.
- Allow the dough to bulk ferment at room temperature until it has increased in volume by approximately 50-75%.
- Gently shape the dough into a boule and place it into a floured banneton.
- Cover and place in the refrigerator for a cold retard of 12 to 18 hours.
- Preheat a Dutch oven in an oven at 450F (230C) for 45 minutes.
- Score the cold dough and carefully transfer it into the hot Dutch oven.
- Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 25 minutes until the crust is deep golden brown.
- Cool completely on a wire rack for at least 2 hours before slicing.
Notes
- This bread is best enjoyed fresh but can be stored for a few days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg