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Blueberry Lemon Sourdough

A naturally fermented sourdough loaf bursting with juicy blueberries and bright lemon zest.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 12 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3.5 cups bread flour
  • 0.5 cup whole wheat flour
  • 1 cup active sourdough starter 100% hydration
  • 1.25 cups water
  • 2 tsp sea salt
  • 1 cup fresh blueberries
  • 2 tbsp lemon zest fresh

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Banneton basket

Method
 

  1. Mix flours, water, and sourdough starter until combined. Rest 30–45 minutes.
  2. Add salt and lemon zest, mixing until incorporated.
  3. Perform stretch-and-folds every 30 minutes for 2 hours.
  4. Gently fold in blueberries during final fold.
  5. Allow dough to rise until 30–40% increased in volume.
  6. Shape dough and place into floured banneton.
  7. Cold proof in refrigerator 8–16 hours.
  8. Bake at 475°F in Dutch oven, covered 20 minutes, uncovered 20–25 minutes.

Notes

Use firm blueberries and avoid overmixing to preserve dough structure.