Description
Easy Lemon Blueberry Sourdough Bread is a vibrant and flavorful twist on classic sourdough, featuring fresh blueberries and bright lemon zest.
Ingredients
Scale
100 grams Active Sourdough Starter
350 grams Warm Water
500 grams All-Purpose Flour
10 grams Fine Sea Salt
150 grams Fresh Blueberries
Lemon Zest from 2 medium lemons
1–2 tablespoons Granulated Sugar (optional)
Rice Flour (for dusting as needed)
Instructions
- In a large bowl, combine warm water and active sourdough starter. Stir until dissolved
- Add flour; mix until no dry pockets remain. Cover and rest for 30 minutes to 1 hour
- Sprinkle salt over the dough and incorporate it with stretch and folds
- Gently flatten the dough, add lemon zest and blueberries, then perform stretch and folds
- Cover the bowl and do bulk fermentation for 3-4 hours, performing stretch and folds every 30-45 minutes
- Pre-shape the dough, let it rest for 20-30 minutes
- Final shape the dough and place it into a dusted banneto
- Cold proof the dough in the refrigerator for 12-18 hours
- Preheat the oven to 500°F (260°C) with a Dutch oven inside
- Bake the dough at 450°F (230°C) for 20 minutes, then reduce to 425°F (220°C) for 25-35 minutes
- Cool completely for 2-3 hours before slicing
Notes
Using a peak-active starter helps with rise.
If using frozen blueberries, keep them frozen until just before use.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 0 mg