Go Back
Lemon Blueberry Artisan Sourdough Bread

Lemon Blueberry Artisan Sourdough Bread

A stunning artisan sourdough loaf infused with fresh lemon zest and juicy blueberries. Perfect for breakfast toast or a decadent French toast.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 20 hours
Servings: 12 servings
Course: Bread
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Sourdough Dough
  • 100 g Active Sourdough Starter Fed and bubbly
  • 350 g Warm Water 80 degrees F
  • 500 g Bread Flour
  • 10 g Sea Salt
Inclusions
  • 150 g Fresh Blueberries Dry thoroughly
  • 2 tbsp Lemon Zest From approx 2 lemons

Method
 

  1. Whisk the starter and water together, then mix in the flour and salt until a shaggy dough forms. Rest for 30 minutes.
  2. Perform 4 sets of stretch and folds every 30 minutes. On the 3rd set, gently fold in the blueberries and lemon zest.
  3. Allow the dough to bulk ferment in a warm spot until it has grown by 50-75% and feels airy.
  4. Shape the dough into a tight round (boule) and place into a floured banneton.
  5. Cold proof in the refrigerator for 12-24 hours to develop flavor.
  6. Preheat Dutch oven to 450°F. Score the loaf and bake covered for 20 mins, then uncovered for 20-25 mins.

Notes

Ensure the blueberries are completely dry before adding to the dough to prevent gummy spots. Always wait 2 hours before slicing!