Description
This Lemon Blueberry Sourdough Bread combines tangy sourdough with fresh blueberries and bright lemon zest for a flavorful, artisan loaf. Naturally leavened and slow-fermented, this bread boasts a tender crumb studded with juicy blueberries and a subtle citrus aroma. Paired perfectly with a whipped blueberry honey butter, it’s the ideal treat for breakfast or any time you crave a sweet-savory artisan bread.
Ingredients
Scale
Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g water (filtered)
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Whipped Blueberry Honey 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 starter is active and bubbly. It typically takes 4-12 hours to peak. Adjust timing according to your environment.
- Make the Dough: In a large bowl, mix 50g active starter with 350g filtered water until milky. Add 500g bread flour and 11g salt. Stir until all flour is incorporated creating a shaggy dough. Rest for at least 30 minutes.
- Stretch and Folds: Scrape dough from bowl. With wet hands, stretch a section of dough above the bowl and fold it over. Rotate bowl a quarter turn and repeat until full circle. Dough will look smoother. Rest 30 minutes.
- Repeat Stretch and Folds: Perform three more rounds of stretch and folds every 30 to 60 minutes with rests in between to develop gluten.
- Bulk Fermentation: Allow dough to bulk ferment at 68-70°F for 6-9 hours until dough increases in size by 50%, jiggles when shaken, pulls away easily, shows bubbles, and passes a windowpane test.
- Pre-Shape: Gently release dough from bowl with wet fingers, preserving bubbles. Tilt bowl to move dough onto counter. Perform a round of stretch and folds. Turn dough seam-side down, cover, and rest for 30 minutes.
- Prepare Proofing Basket: Dust banneton or bowl lined with tea towel with flour to prevent sticking. Set aside 150g fresh blueberries and lemon zest for later use.
- Final Shape: Flip dough seam-side up. Gently stretch dough into a large rectangle without thin spots. Spread half the blueberries and lemon zest on top. Fold left side toward middle, spread half remaining blueberries and zest. Fold right side over the middle like a tri-fold, sprinkle remaining blueberries and zest, and roll dough tightly from the edge closest to you.
- Shape Dough Ball: Cup hands around dough ball, turn clockwise quarter turns, gently pulling towards you to tighten. Stop if dough tears. Place seam side down into floured proofing basket and cover with plastic.
- Cold Proof: Refrigerate dough for 8-72 hours to deepen flavor and allow flexible baking timing. Avoid over-fermentation by not exceeding 72 hours.
- Score and Bake Preparation: 30 minutes before baking, place dough in freezer and preheat Dutch oven in oven to 450°F for at least 30 minutes.
- Score Dough: Turn dough upside down onto parchment paper dusted with flour. Score a crescent moon or preferred design with a sharp blade to allow expansion.
- Bake Bread: Place dough with parchment into preheated Dutch oven, cover, and bake 27 minutes. Remove lid and bake 10-15 minutes more until golden brown.
- Cool Bread: Remove bread using parchment paper onto a wire rack. Cool at least 1 hour before slicing to avoid gummy texture.
- Make Whipped Blueberry Honey Butter: In a mixer with whisk attachment, beat 113g room temperature butter, 75g mashed blueberries, 45g honey and a pinch of salt on high for 2-3 minutes until fluffy.
- Serve: Slice bread and spread with whipped blueberry honey butter. Enjoy your fresh artisan lemon blueberry sourdough!
Notes
- Use room temperature water to help fermentation.
- The bulk fermentation time varies greatly depending on room temperature; watch dough signs over clock time.
- Blueberries may break through the dough during shaping; this is normal and adds character.
- Cold proofing enhances flavor but avoid exceeding 72 hours to prevent over-fermentation.
- Allow bread to cool fully before slicing to preserve crumb structure.
- You can substitute rice flour for dusting the proofing basket if preferred.
- Using a Dutch oven creates a steamy environment necessary for good crust development.
- If you don’t have a banneton, a well-floured bowl lined with a tea towel works well for proofing.
Nutrition
- Serving Size: 1 slice (approx. 1/12th loaf)
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
