Luscious Blueberry Lemon Sourdough Bread You'll Crave
Savor the delightful taste of blueberry lemon sourdough bread, featuring a perfect balance of tangy lemon and sweet blueberries.
Equipment
- Mixing bowl
- Banneton basket
- - Dutch oven
- Wire rack
Ingredients
For the Dough
- 1 cup Water Use filtered or room temperature for best hydration.
- 1/4 cup Lemon Juice Freshly squeezed for tangy flavor.
- 1/2 cup Sourdough Starter Ensure it's active and bubbly.
- 4 cups Bread Flour All-purpose flour can be used if needed.
- 1 tablespoon Salt Essential for enhancing flavor.
- 2 tablespoons Sugar Can substitute with honey.
- 2 tablespoons Lemon Zest Infuses dough with citrus flavor.
- 1 cup Blueberries Fresh or frozen, add natural sweetness.
Instructions
How to Make Blueberry Lemon Sourdough Bread
- In a large mixing bowl, combine the water and freshly squeezed lemon juice. Add your active sourdough starter and mix thoroughly until everything is well blended and bubbly.
- In a separate bowl, take your sugar and rub in the lemon zest to release its oils. Then, add the bread flour and salt. Gradually mix this dry combination into the wet ingredients until there are no dry bits left.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 30 minutes.
- Gently stretch and fold the dough in the bowl, incorporating the blueberries as you go.
- Cover the bowl again and let the dough rise in a warm area for 10-14 hours.
- Tip the dough onto a clean, unfloured work surface. Gently shape it into a taut ball and place it into a banneton basket for proofing.
- Cover the shaped dough loosely with plastic wrap and refrigerate it for at least 8 hours or overnight.
- Preheat your oven to 450°F (232°C) with a Dutch oven inside to heat up thoroughly.
- Once preheated, carefully remove the Dutch oven, place the dough inside, and score the top with a sharp knife. Bake covered for 25 minutes, then uncover and bake for an additional 10-15 minutes.
- Transfer the loaf to a wire rack and allow it to cool for at least 2 hours before slicing.
Notes
Drizzle with a lemon glaze after cooling for an extra zesty touch.