Description
This Lemon Blueberry Sourdough Bread is a flavorful artisan loaf infused with fresh blueberries and zesty lemon, crafted through a classic sourdough fermentation process. The bread boasts a tender crumb with vibrant fruit pockets, perfect for breakfast or a delightful snack. Paired with a luscious whipped blueberry honey butter, this recipe combines natural fermentation with fresh, bright ingredients for a unique and satisfying homemade loaf.
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 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, which can take between 4-12 hours to peak depending on your environment.
- Make the Dough: In a large bowl, mix 50g active starter with 350g water until milky. Add 500g bread flour and 11g salt, mix until all flour is incorporated. The dough will look shaggy.
- Let Dough Rest: Allow the dough to rest for 30 minutes.
- Stretch and Folds: Using a bowl scraper, pull the dough from the bowl. With wet hands, stretch a section of dough above the bowl and fold it over itself. Rotate the bowl 90 degrees and repeat until full circle. The dough will become smoother.
- Rest Again: Let the dough rest 30 minutes. Repeat stretch and folds 3 more times with 30-60 minutes rest between each.
- Bulk Fermentation: Allow dough to bulk ferment until it grows 50% in size, shows visible bubbles, jiggles when shaken, easily pulls from the bowl, and passes the windowpane test. Typically 6-9 hours at 68-70°F but varies by temperature.
- Pre-shape Dough: Wet your fingers and gently release the dough from the bowl without deflating it. Let it drop onto the counter. Perform another round of stretch and folds to shape it into a ball. Flip it seam side down and cover to rest 30 minutes.
- Prepare Proofing Basket: Dust a banneton or bowl lined with a tea towel with flour, preferably rice or all-purpose, to prevent sticking.
- Prepare Fruit and Zest: Set aside 150g fresh blueberries and zest of one lemon for incorporation.
- Final Shape and Lamination: After resting, flip dough seam side up. Gently stretch into a large rectangle using lamination technique, avoiding thin spots. Spread half of blueberries and lemon zest evenly.
- Fold Dough: Fold left side towards center, spread half remaining blueberries and zest. Fold right side towards center atop last fold (tri-fold). Spread remaining blueberries and zest on top. Roll dough starting from edge nearest you.
- Round and Tighten: Cup your hands around dough and gently turn it clockwise while pulling it towards you to form a tight round. Stop if dough tears.
- Proof Dough: Place dough seam side down in floured proofing basket. Cover with plastic bag or shower cap.
- Cold Proof: Refrigerate dough for 8 to 72 hours to slow fermentation and develop flavor.
- Prepare to Bake: 30 minutes before baking, transfer dough to freezer to firm for scoring. Preheat Dutch oven in oven at 450°F for at least 30 minutes.
- Score Dough: Turn out dough onto parchment paper, floured side up. Score a crescent or preferred design with a lame or sharp knife.
- Bake Covered: Using parchment paper corners, place dough into preheated Dutch oven, cover with lid. Bake for 27 minutes covered.
- Bake Uncovered: Remove lid and bake an additional 10-15 minutes until golden brown.
- Cool Bread: Remove bread with parchment paper onto a wire rack. Cool at least 1 hour before slicing to set crumb and avoid gumminess.
- Make Whipped Blueberry Honey Butter: In a stand mixer with whisk, 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 cooled bread, spread with whipped blueberry honey butter, and enjoy your homemade artisan loaf.
Notes
- The bulk fermentation time varies greatly depending on room temperature; watch the dough’s signs rather than relying strictly on time.
- Stretch and folds improve dough structure and can be flexible in timing between 30-60 minutes.
- Use rice flour for dusting proofing baskets if available to reduce sticking, but all-purpose flour works fine.
- Cold-proofing in the fridge slows fermentation and enhances flavor but don’t exceed 72 hours to avoid over-fermentation.
- Letting bread cool completely before slicing is crucial to prevent gummy texture.
- If fresh blueberries pop and create holes in dough during shaping, it’s acceptable and adds fruity pockets in the bread.
- Preheating the Dutch oven and freezing the dough briefly helps create good oven spring and scoring definition.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
