Ingredients
Dough Ingredients
- 3 cups bread flour
- 1⅓ cups lukewarm water
- ¾ cup sourdough starter (active, bubbly, and well fed)
- 3 tablespoons white sugar
- 1 teaspoon salt
Add-ins
- 1¼ cups fresh blueberries
- 1 tablespoon lemon zest
Instructions
- Mix: Combine the bread flour, lukewarm water, white sugar, and bubbly sourdough starter in a large bowl. Stir with your hands until a rough, slightly sticky dough forms and all dry flour is incorporated.
- Rest (Autolyze): Cover the bowl with a clean, damp tea towel and let the dough rest at room temperature for 30 minutes to hydrate the flour fully.
- Add the salt and fruit: Sprinkle salt evenly over the dough, then gently fold in the fresh blueberries and lemon zest without crushing the berries.
- Knead: Knead the dough gently for 1–2 minutes to distribute salt and fruit evenly, maintaining a gentle touch to keep blueberries intact.
- First Rise and Stretch & Folds: Cover with damp towel and let the dough rise in a warm place for about 3 hours, performing a stretch and fold every hour by lifting a side to stretch and folding it back over the center to strengthen the dough.
- Second Rise (Proofing): Lightly dust a banneton or bowl with rice flour. Shape the dough into a tight round ball and place seam-side up into the banneton. Cover and refrigerate overnight for 8–12 hours to develop flavor through cold fermentation.
- Prep for Baking: Preheat the oven to 450°F (232°C) with a Dutch oven inside. Remove dough from fridge and transfer it onto parchment paper, reshaping to a round loaf if necessary. Score the top of the dough with a sharp knife or bread lame to allow expansion.
- Bake: Carefully place the parchment and dough into the hot Dutch oven, cover with lid and bake for 25 minutes. Then remove lid and bake uncovered for another 25 minutes to develop crust.
- Finish and Cool: Remove loaf from Dutch oven and place directly on oven rack. Bake for additional 5 minutes for extra crispy crust. The bread is done when internal temperature reaches 200°F–210°F (93°C–99°C) and crust is golden brown. Cool on wire rack for 3–4 hours before slicing.
Notes
- Use fresh blueberries for best texture and to avoid excessive juice during baking.
- Ensure sourdough starter is active and bubbly for proper rise.
- Handle blueberries gently to prevent them from bursting and coloring the dough.
- Cold fermenting overnight in the fridge enhances flavor and texture.
- Allow the bread to cool completely before slicing to preserve crumb structure.
- If you don’t have a banneton, a bowl lined with a well-floured clean towel will work.
- Use rice flour for dusting to prevent sticking without affecting fermentation.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian