Description
A delightful sourdough bread enhanced with fresh blueberries and zesty lemon, perfect for breakfast or a snack.
Ingredients
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of a lemon
- 113g butter at room temperature (8 tablespoons)
- 75g fresh blueberries, mashed (1/2 cup)
- 45g honey (2 tablespoons)
- A pinch of salt
Instructions
- In a medium-sized mixing bowl, combine the active sourdough starter and water, stirring gently.
- Gradually add bread flour and the 11g salt to the mixture. Blend until you achieve a shaggy dough.
- Incorporate the butter, lemon zest, mashed blueberries, and honey. Mix until all ingredients come together into a cohesive dough.
- Cover the bowl with a damp cloth and let it sit for about 30 minutes.
- After 30 minutes, perform a series of stretch and folds within the bowl for about 5 minutes. Repeat this every 30 minutes over the next 2-3 hours or until the dough has grown by at least 50%, is bubbly, and jiggles upon shaking.
- Gently fold in the fresh whole blueberries.
- Shape the dough into a ball and place it in a lightly floured proofing basket or bowl. Cover and let it rest for 2-4 hours until it has risen again.
- Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat.
- Carefully transfer the dough into the preheated Dutch oven and score the top with a sharp knife.
- Bake for 30-40 minutes with the lid on, then remove the lid for an additional 10-15 minutes or until the loaf turns a beautiful golden brown.
- Allow to cool on a wire rack before slicing.
Notes
For best results, ensure your sourdough starter is active. Allowing the dough to rise properly develops flavor and texture.