Description
A delightful lemon blueberry sourdough bread that combines the tanginess of sourdough with the sweetness of blueberries and fresh lemon zest.
Ingredients
Scale
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- zest of a lemon
- 8 Tablespoons butter, room temperature (113g)
- 1/2 cup fresh blueberries, mashed (75g)
- 2 Tablespoon honey (45g)
- a pinch of salt
Instructions
- Feed your sourdough starter and let it come to peak, which can take around 4-12 hours.
- In a large mixing bowl, combine 50g active sourdough starter and 350g filtered water. Mix until it resembles a milky liquid.
- Add 500g bread flour and 11g salt. Mix until all ingredients are incorporated, forming a shaggy dough.
- Let the dough rest for at least 30 minutes.
- Scrape the dough from the bowl with a bowl scraper.
- With wet hands, stretch a section of the dough and fold it over. Rotate the bowl and repeat until full circle is complete.
- Let the dough rest for another 30 minutes.
- Repeat the stretch and fold process 3 more times, resting for at least 30 minutes in between.
- Bulk fermentation depends on your environment; it may take 6-9 hours. Look for signs of readiness like increased size and visible bubbles.
- Gently release the dough from the bowl with wet fingers, being careful not to pop bubbles.
- Let gravity help you move the dough onto the counter.
- Preshape the dough with another round of stretch and folds, covering with a bowl to rest for 30 minutes.
- Prepare your proofing basket by dusting it with flour.
- Set aside 150g fresh blueberries and the zest of a lemon.
Notes
- Temperatures affect fermentation time; warmer environments speed it up, cooler slow it down.
- Use rice flour or all-purpose flour for dusting the proofing basket.
- Keep an eye on the dough for visual cues rather than relying solely on timing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg