Description
This Easy Lemon Blueberry Sourdough Bread Recipe combines tangy lemon and sweet blueberries with the unique flavor of sourdough.
Ingredients
Scale
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- zest of a lemon
- 8 Tablespoons butter, room temperature (113g)
- 1/2 c fresh blueberries, mashed (75g)
- 2 Tablespoon honey (45g)
- a pinch of salt
Instructions
- Feed your sourdough starter.
- In a large bowl, mix 50g active sourdough starter and 350g water until milky.
- Add 500g bread flour and 11g salt; mix until incorporated.
- Let the dough rest for at least 30 minutes.
- Scrape the dough from the bowl.
- Stretch and fold the dough, rotating the bowl until complete.
- Rest the dough for 30 minutes.
- Repeat stretching and folding 3 more times with 30 minutes rest between.
- Bulk ferment the dough for 6-9 hours, watching for signs of readiness.
- Gently release the dough from the bowl.
- Move the dough to the counter and reshape.
- Cover and rest for 30 minutes.
- Prepare your proofing basket with flour.
- Set aside 150g fresh blueberries and lemon zest.
- After resting, flip the dough seam side up.
- Stretch the dough into a rectangle and add blueberries and zest.
- Fold the dough in thirds and roll it up tightly.
- Shape the dough and place it in the proofing basket.
- Cold proof for 8-72 hours in the fridge.
- 30 minutes before baking, freeze the dough.
- Preheat the Dutch oven to 450°F.
- Flip the dough onto parchment paper and score.
- Transfer to the Dutch oven and cover.
- Bake covered for 27 minutes, then uncovered for 10-15 minutes.
- Cool on a wire rack for at least 1 hour.
- To make the whipped blueberry honey butter, beat butter, mashed blueberries, and honey until smooth.
Notes
- Follow Baker’s Schedule #1 or #2 for timing.
- Serve with butter or jam.
- Use leftovers for French Toast.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough, blueberry, lemon, bread, easy recipe