Description
This Lemon Blueberry Sourdough Bread recipe combines the tangy depth of a classic sourdough loaf with the fresh sweetness of blueberries and zesty lemon. Featuring a detailed fermentation and folding process for a perfect crumb, this bread is baked in a Dutch oven for a crisp crust and soft interior. Paired with a luscious whipped blueberry honey butter, it’s an irresistible treat ideal for breakfast, brunch, or a flavorful snack.
Ingredients
Scale
Lemon Blueberry Sourdough Bread
- 50g active sourdough starter
- 350g filtered water
- 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 sourdough starter is active and bubbly, which can take 4-12 hours depending on your environment to peak before starting the dough.
- Make the Dough: In a large mixing bowl, combine 50g active sourdough starter with 350g filtered water, mixing until milky. Add 500g bread flour and 11g salt; mix thoroughly until all flour is incorporated and dough appears shaggy. Let rest for at least 30 minutes.
- Stretch and Folds: Using wet hands, perform stretch and folds around the dough by stretching sections over the dough and folding them, rotating the bowl until full circle is complete. Allow dough to rest for 30 minutes. Repeat stretch and folds three more times, resting at least 30 minutes between each round.
- Bulk Fermentation: Allow the dough to ferment bulk in a warm environment (68-70°F) for 6-9 hours until it grows by 50%, becomes light, jiggles, has bubbles visible, pulls easily from the bowl, and passes the windowpane test.
- Pre-Shape: Gently release dough from the bowl using wet fingers without deflating it. Use gravity to move dough onto a counter, pre-shape with a round of stretch and folds. Flip dough seam-side down, cover with bowl, and let rest 30 minutes.
- Prepare Proofing Basket: Flour a banneton or a small bowl lined with a tea towel with all-purpose flour to prevent sticking. Set aside 150g fresh blueberries and lemon zest for later use.
- Final Shape: Flip rested dough seam-side up; gently stretch into a rectangle (lamination). Spread half the blueberries and lemon zest over the dough. Fold left side toward the middle, spread half remaining blueberries and zest. Fold right side toward middle in a tri-fold, spread remaining blueberries and zest. Roll dough starting from nearest edge. Shape into a tight ball using clockwise turns and folding motions, being careful of blueberry breakage.
- Cold Proof: Place the shaped dough seam-side down into the floured proofing basket, cover with plastic, and refrigerate for 8-72 hours to slow fermentation and develop flavor.
- Preheat Oven and Dutch Oven: 30 minutes before baking, place dough in freezer to firm for scoring. Preheat oven to 450°F with Dutch oven inside for at least 30 minutes.
- Score: Carefully turn dough out onto parchment paper, floured side up. Score a crescent moon or preferred design to allow expansion during baking.
- Bake: Transfer dough on parchment into the Dutch oven and cover. Bake covered for 27 minutes. Remove lid and bake 10-15 minutes more until golden brown with a crisp crust.
- Cool: Remove bread using parchment onto wire rack, cool for at least 1 hour before slicing to avoid gummy texture and allow crumb to set while enjoying the bread’s auditory ‘singing’.
- Make Whipped Blueberry Honey Butter: Using a stand 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 and well combined.
- Serve: Slice cooled bread, spread with whipped blueberry honey butter, and enjoy the bright, tangy, and sweet flavors.
Notes
- Active sourdough starter timing varies; adjust fermentation times based on your environment.
- Stretch and folds can be flexible, approximately every 30-60 minutes during bulk fermentation.
- Cold proofing enhances flavor but avoid fermenting too long to prevent overproofing and poor rise.
- Scoring is essential for oven spring and aesthetic design; freezing dough before scoring helps with clean cuts.
- Cool bread fully before slicing to ensure best texture.
- Use fresh blueberries for brightest flavor and best texture in both bread and butter.
- You can substitute banneton with a floured bowl if needed.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
