lemon blueberry sourdough bread
Lemon Blueberry Sourdough Bread combines the tangy depth of sourdough with the refreshing zest of lemon and sweet bursts of blueberries. This artisan loaf features a golden-brown crust and a tender crumb, making it a delightful choice for breakfast, brunch, or a special treat.
Ingredients
Dough:
Optional Lemon Glaze:
- 100g powdered sugar
- 2 tablespoons lemon juice
Instructions
- Ensure your sourdough starter is active and bubbly. Feed it 4-12 hours before starting the recipe for optimal results.
- In a large bowl, combine the active starter and water. Stir until the starter dissolves.
- Add the bread flour and lemon zest. Mix until a rough dough forms.
- Let the dough rest (autolyse) for 30 minutes.
- After the autolyse period, sprinkle the salt over the dough.
- Wet your hands and gently mix the salt into the dough until fully incorporated.
- Perform the stretch and fold technique every 30 minutes for 2 hours:
- With wet hands, gently pull one side of the dough up and over the center.
- Rotate the bowl 90 degrees and repeat the stretch and fold on the next side.
- Continue this process until all sides have been folded.
- During the second set of stretch and folds, gently fold in the fresh blueberries to distribute them evenly throughout the dough.
- After the stretch and folds, cover the bowl and let the dough rise until it doubles in size. This can take anywhere from 4 to 12 hours, depending on room temperature and starter activity.
- Gently transfer the dough onto a lightly floured surface.
- Shape it into a round loaf by folding the edges into the center and then rolling it gently.
- Place the shaped dough seam-side up in a proofing basket or bowl.
- Cover and let it proof for 2-3 hours at room temperature, or refrigerate for 8-12 hours for cold proofing.
- Place a Dutch oven (with lid) inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
- Carefully remove the preheated Dutch oven from the oven.
- Place a piece of parchment paper over the dough and invert it onto the parchment.
- Score the top of the loaf with a sharp blade.
- Using parchment paper, transfer the dough into the preheated Dutch oven.
- Cover and bake at 450°F (230°C) for 20 minutes.
- Remove the lid, reduce the temperature to 400°F (200°C), and bake for an additional 15-20 minutes until the crust is golden brown.
- While the bread is baking, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
- Once the bread has cooled, drizzle the glaze over the top for added sweetness and shine.
- Allow the bread to cool on a wire rack for at least 1 hour before slicing to ensure the interior sets properly.