Blueberry Lemon Sourdough Bread Recipe

Ensure your sourdough starter is active and bubbly. It can take 4-12 hours to peak depending on your environment, so adjust timing as needed.

In a large mixing bowl, combine 50g active sourdough starter with 350g filtered water using a Danish Dough Whisk or your hand until a milky liquid forms. Add 500g bread flour and 11g salt, then mix until all flour is incorporated resulting in a shaggy dough.

Let the dough rest, covered, for at least 30 minutes to hydrate and develop.

Using a bowl scraper, gently lift and stretch the dough about an inch above the bowl, folding it over itself. Repeat this process rotating the bowl quarter turns until a full circle is complete, observing the dough become smoother.

Allow the dough to rest for 30 minutes. Repeat the stretch and fold process 3 more times at intervals of 30-60 minutes each to strengthen the dough gluten.

Let the dough ferment at 68-70°F for 6-9 hours until it increases in size by about 50%, jiggly when shaken, shows bubbles, pulls away easily from the bowl, and passes the windowpane test without tearing.

Gently release the dough from the bowl with wet fingers, letting gravity move it onto the counter. Perform a round of stretch and folds to form the dough into a loose shape, then flip it seam side down. Cover and rest for 30 minutes.

Flour your banneton or a 10-inch bowl lined with a floured tea towel to prevent sticking.

Flip the dough seam side up. Using the lamination technique, gently stretch it into a large rectangle without thinning it excessively to avoid blueberry bursting. Spread half the blueberries and lemon zest over the dough.

Fold the left side toward the middle, sprinkle half the remaining blueberries and lemon zest. Then fold the right side over in a tri-fold and sprinkle the remaining blueberries and zest. Roll the dough starting from the edge closest to you.

Cup your hands around the dough and gently rotate to form a tight round shape without tearing. Some blueberries may break through, which is fine.

Place the dough seam side down into the floured proofing basket, cover with plastic or a shower cap, and cold proof in the fridge for 8-72 hours to deepen flavor.

Thirty minutes before baking, transfer the dough to the freezer and preheat the oven with a Dutch oven inside to 450°F for at least 30 minutes.

Carefully flip the dough onto a piece of parchment paper. Using a lame or sharp knife, score a crescent moon or preferred design to allow expansion while baking.

Transfer the dough on parchment paper to the preheated Dutch oven, cover with the lid, and bake for 27 minutes.

Remove the lid and bake for an additional 10-15 minutes until golden brown and crusty.

Lift the bread out with parchment paper and cool on a wire rack for at least 1 hour before slicing to prevent a gummy crumb.

Using a stand mixer with a whisk attachment, beat 113g room temperature butter, 75g mashed blueberries, 45g honey, and a pinch of salt on high speed for 2-3 minutes until smooth and fluffy.

Slice the cooled bread and spread with the whipped blueberry honey butter. Enjoy your fresh, fruity sourdough creation!