Lemon Blueberry Sourdough Bread is a delightful combination of tangy lemon and sweet blueberries, making it a perfect treat for any occasion.

This recipe is not only simple but also allows you to enjoy the benefits of sourdough baking. Below is a detailed guide on how to create this delicious bread.

Ingredients

To make Lemon Blueberry Sourdough Bread, you will need the following ingredients:

  • Active Sourdough Starter: 50g
  • Filtered Water: 350g
  • Bread Flour: 500g
  • Salt: 11g
  • Lemon Zest: Zest of 2 large lemons
  • Fresh Blueberries: 1 cup (approximately 150g)
  • Sugar (optional): 50g for added sweetness

Equipment Needed

  • Mixing bowl
  • Danish dough whisk or wooden spoon
  • Bench scraper
  • Dutch oven
  • Parchment paper
  • Cooling rack

Instructions

Step 1: Prepare Your Sourdough Starter

  1. Feed your sourdough starter at least 4-12 hours before you begin baking to ensure it is active and bubbly.

Step 2: Make the Dough

  1. In a large mixing bowl, combine the active sourdough starter with filtered water. Mix until it resembles a milky liquid.
  2. Add the bread flour, salt, and lemon zest to the bowl. Mix with a whisk or your hands until all flour is incorporated; the dough will appear shaggy.
  3. Let the dough rest for about 30 minutes. This process is known as autolyse, which helps develop gluten.

Step 3: Incorporate Blueberries

  1. After resting, gently fold in the fresh blueberries. Be careful not to crush them too much; you want to maintain their shape.

Step 4: Bulk Fermentation and Stretching

  1. Cover the bowl with a damp cloth and let it rise at room temperature for about 4-6 hours, performing stretch and folds every 30 minutes during the first two hours.
    • To stretch and fold, wet your hands, grab one side of the dough, stretch it upward, and fold it over itself. Repeat this for all sides of the dough.

Step 5: Pre-shape and Bench Rest

  1. Once bulk fermentation is complete, turn the dough out onto a lightly floured surface.
  2. Pre-shape it into a round loaf and let it rest for about 20 minutes.

Step 6: Final Shape and Proofing

  1. Shape the dough into its final form (round or oval) and place it into a floured banneton (proofing basket).
  2. Cover with a cloth and let it proof for another 2-4 hours at room temperature or overnight in the refrigerator for deeper flavor.

Step 7: Bake the Bread

  1. Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
  2. Carefully remove the hot Dutch oven from the oven and place a piece of parchment paper over it.
  3. Gently flip the dough onto the parchment paper, score the top with a sharp knife or lame, and carefully lift it into the Dutch oven.
  4. Cover with the lid and bake for 20 minutes. Then remove the lid and bake for an additional 15-20 minutes until golden brown.

Step 8: Cooling

  1. Once baked, remove the bread from the Dutch oven using the parchment paper edges.
  2. Place on a wire rack to cool completely before slicing—this helps prevent a gummy texture.

Serving Suggestions

This Lemon Blueberry Sourdough Bread is perfect on its own or can be enjoyed with butter or whipped blueberry honey butter for an extra treat! It’s also fantastic as French toast when toasted.

Enjoy your baking adventure with this vibrant and flavorful loaf!

Similar Posts