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Blueberry Lemon Sourdough

A naturally leavened artisan sourdough loaf bursting with juicy blueberries and bright lemon zest.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 12 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Dough
  • 1 cup active sourdough starter fed and bubbly
  • 3 cups bread flour
  • 0.5 cup all-purpose flour
  • 0.25 cup honey
  • 1 cup water lukewarm
  • 1 tsp salt
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice fresh
  • 1 cup blueberries fresh or frozen

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix sourdough starter, water, honey, and lemon juice until combined.
  2. Add flours, salt, and lemon zest. Mix into a shaggy dough and rest 30 minutes.
  3. Perform stretch and folds every 30 minutes for 2 hours.
  4. Gently fold in blueberries during the final stretch and fold.
  5. Let dough bulk ferment 4–6 hours until airy and slightly risen.
  6. Shape into a round loaf and place in a floured proofing basket.
  7. Refrigerate 8–12 hours for cold proof.
  8. Bake in a preheated Dutch oven at 450°F covered 25 minutes, uncovered 20–25 minutes.

Notes

For best results, use an active starter and avoid overmixing the blueberries.