Lemon Blueberry Sourdough Bread
Bursting with flavor, this lemon blueberry sourdough bread combines tangy lemon flavor with bursts of sweet blueberries, for a delicious twist on a classic sourdough loaf.
Servings: 12 servings
Equipment
Ingredients
- 330 grams water 1⅓ cups
- 20 grams lemon juice 1½ Tablespoons
- 50 grams sourdough starter ¼ cup
- 500 grams bread flour 3½ cups
- 10 grams salt 1½ teaspoons
- 50 grams sugar ¼ cup
- 1 Tablespoon lemon zest
- 200 grams blueberries 1¼ cup
Instructions
- Add water and lemon juice to a large bowl.330 grams water, 20 grams lemon juice
- Add sourdough starter and mix it up in the water.50 grams sourdough starter
- In a separate bowl, rub the lemon zest and sugar together between your fingers for a few seconds until fragrant. 1 Tablespoon lemon zest,50 grams sugar
- Add flour, salt, sugar and lemon zest to the dough and mix until all the flour is combined.500 grams bread flour, 10 grams salt,
- After 30 minutes get your hand damp and then perform a set of stretch and folds. Cover and let rest.
- 30 minutes to an hour later add the blueberries to the dough and perform another set of stretch and fold. Cover and let the dough sit on the counter at room temperature.200 grams blueberries
- Once the dough has risen 75%, domed on top, has bubbles on sides it is ready to shape (roughly 10-14 hours later). Dump the dough onto an unfloured surface. Turn the dough over and gently spread the dough in a chubby rectangle. Fold the dough like an envelope, starting at the bottom and pulling up to build tension and then bring on top of the dough halfway. Bring each side up and out and then place slightly over the middle of the dough. Pull the top of the dough out and up and bring it on top of the dough, rolling the dough back over. Cup your hands and begin rotating counter clockwise while sliding the dough towards you. Once you have a taut round ball place the dough upside down in a banneton basket or a floured bowl with a tea towel. Cover with something that will keep the moisture in.
- Place the dough in the fridge for about 8+ hours or up to 2 days.
- Preheat dutch oven in the oven at 450℉.
- Flip dough onto parchment paper and score the bread with a bread lame or sharp knife.
- Bake bread for 25 minutes with the lid on. Take the lid off and bake for another 10-15 minutes. I prefer mine a little on the lighter end so I pull at 10 minutes. The bread should sound hollow when you knock on the bottom, and have an internal temperature of 205℉.
- Let the bread cool on a cooling rack. To ensure the loaf is fully baked through wait at least 2 hours before cutting. Or if you are like me slice it warm and enjoy warm bread!
Notes
Top with butter, cream cheese, or lemon curd.
See sample schedule in blog post for a timeline.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 325mg | Potassium: 53mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.4mg
