Description
This Lemon Blueberry Sourdough Bread is a delightful combination of tangy sourdough and sweet bursts of fresh blueberries, enhanced with the bright zest of lemon. Perfectly crusty on the outside and soft on the inside, it pairs beautifully with a homemade whipped blueberry honey butter that adds a creamy, fruity finish to each slice.
Ingredients
Scale
Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Whipped Blueberry Butter
- 8 tablespoons (113g) butter, room temperature
- 1/2 cup (75g) fresh blueberries, mashed
- 2 tablespoons (45g) honey
- A pinch of salt
Instructions
- Feed Your Sourdough Starter: Ensure your sourdough starter is active and bubbly; it can take 4-12 hours to peak depending on your environment.
- Make the Dough: In a large bowl, mix 50g active sourdough starter with 350g filtered water until milky. Add 500g bread flour and 11g salt and mix until all flour is incorporated into a shaggy dough. Let rest for at least 30 minutes.
- Stretch and Folds: Using wet hands, stretch and fold the dough over itself by pulling a section up and folding it over the dough. Rotate the bowl and repeat until a full circle is done; the dough will become smoother. Rest for 30 minutes, and repeat this process three more times with 30-60 minute intervals.
- Bulk Fermentation: Let the dough rise in a warm environment (68-70°F) for approximately 6-9 hours or until it has increased in size by at least 50%, looks light with bubbles, jiggles when shaken, pulls easily from the bowl, and passes the windowpane test without tearing.
- Pre-Shape: Gently release the dough from the bowl with wet fingers, let it slide onto the counter, then perform another round of stretch and folds in a circular motion. Flip the dough seam side down, cover with the bowl, and rest for 30 minutes.
- Prepare Proofing Basket: Dust a banneton or a 10-inch bowl lined with a tea towel with flour (rice or all-purpose) to prevent sticking.
- Final Shape: Flip the rested dough seam side up. Gently stretch into a rectangle (lamination), carefully spread half the blueberries and lemon zest on the surface. Fold left side over the middle, spread half remaining blueberries and zest, fold right side over middle like a tri-fold, and scatter remaining blueberries and zest. Roll up the dough starting close to you, then shape into a tight round by turning and gently pulling until smooth but not torn. Place seam side down into proofing basket and cover with plastic or shower cap.
- Cold Proof: Refrigerate the dough in the proofing basket for 8-72 hours to slow fermentation and deepen flavor, but do not exceed 72 hours to avoid over-fermentation.
- Prepare for Baking: 30 minutes before baking, place the dough in the freezer and preheat a Dutch oven in your oven at 450°F for at least 30 minutes.
- Score the Dough: Turn the dough out onto parchment paper, floured side up. Use a lame or sharp knife to score a crescent moon or any preferred design to allow expansion during baking.
- Bake: Carefully lift the dough with parchment paper into the preheated Dutch oven, cover with lid, and bake for 27 minutes. Remove lid and bake an additional 10-15 minutes until golden brown.
- Cool: Remove the bread to a wire rack using the parchment paper and cool for at least 1 hour before slicing to prevent gummy texture.
- Make Whipped Blueberry Honey Butter: 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 light and fluffy.
- Serve: Slice the cooled sourdough bread and spread generously with the whipped blueberry honey butter for a perfect balance of tangy, sweet, and creamy flavors.
Notes
- Adjust sourdough starter feeding time based on peak activity.
- Stretch and folds help develop gluten; do not rush this step.
- Cold proofing in the fridge deepens flavor and gives flexibility in baking timing.
- Placing dough in freezer before baking aids in scoring clean designs.
- Letting the bread cool fully is crucial to maintain crumb structure and texture.
- Use fresh blueberries for best taste and moisture balance in the dough.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 210 kcal
- Sugar: 3.5 g
- Sodium: 250 mg
- Fat: 4.5 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 12 mg
