Blueberry Lemon Cream Cheese Sourdough Bread

In a large mixing bowl, combine bread flour, whole wheat flour, and water.

Mix until a shaggy dough forms.

Cover with a damp towel and let rest for 30-45 minutes.

Add the active sourdough starter, sea salt, lemon zest, and vanilla extract.

Mix thoroughly until well incorporated.

Cover your dough and allow it to rest for 30 minutes.

Perform 3-4 sets of stretches and folds every 30 minutes over 2 hours.

Stretch one side of the dough gently and fold it over itself.

Turn the bowl 90 degrees and repeat on all four sides.

This helps build gluten strength.

Cover the dough and let it ferment at room temperature (70-75°F) for 6-8 hours or until it doubles in size.

Turn the dough onto a lightly floured surface.

Gently stretch it into a large rectangle.

Then spread the softened cream cheese evenly over the dough.

Drizzle honey and lemon juice on top.

Sprinkle the blueberries evenly.

Carefully roll or fold the dough to enclose the filling, then shape it into a boule (round) or batard (oval).

In a well-floured banneton or bowl lined with a towel place the shaped dough.

Cover and refrigerate overnight (8-12 hours) for better flavor and texture.

Preheat your Dutch oven while the oven heated up to 450.

Then remove the dough from the fridge and place it on parchment paper.

Using a sharp knife or a lame knife, cut the top.

Place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.

Uncover the loaf and continue baking for 15-20 minutes until it turns golden brown.

While the bread is cooling, mix honey, lemon juice, and warm water.

Brush the wash over the warm loaf for a beautiful glossy finish.