Blueberry Lemon Sourdough Bread: Brighten Your Breakfast!
This blueberry lemon sourdough bread combines vibrant flavors, perfect for breakfast or as a snack.
Equipment
- - Large bowl
- - Dutch oven
- Floured Basket
Ingredients
For the Dough
- 1 cup Water Filtered water works best.
- 1/4 cup Lemon Juice Fresh juice is ideal.
- 1 cup Sourdough Starter Ensure it’s active.
- 3 cups Bread Flour All-purpose flour can be a softer substitute.
- 1 tsp Salt Kosher or sea salt recommended.
- 1 tbsp Sugar Consider reducing for less sweetness.
- 1 tbsp Lemon Zest Fresh zest preferred.
- 1 cup Blueberries Use fresh or frozen, don’t thaw frozen ones.
Instructions
Making the Bread
- In a large bowl, combine the water and fresh lemon juice.
- Stir in your active sourdough starter until well combined.
- In another bowl, mix the sugar with the lemon zest until fragrant. Then add the bread flour and salt.
- Gradually pour the dry ingredients into the wet ones, mixing until fully incorporated.
- Let the dough rest for 30 minutes.
- Perform a stretch and fold technique to develop the dough's texture. Repeat this twice.
- Gently incorporate your blueberries into the dough.
- Allow the dough to rise at room temperature until it has increased in size about 75% (roughly 10-14 hours).
- Shape your dough into a taut round ball and place it into a floured basket.
- Refrigerate the dough for 8 hours or up to 2 days.
- Preheat a Dutch oven to 450°F.
- Flip the dough onto parchment paper, score the top with a sharp knife, then bake covered for 25 minutes.
- Remove the lid and continue baking for an additional 10-15 minutes until golden brown and hollow sounding.
- Let your bread cool on a rack for at least 2 hours before slicing.
Notes
Serve warm with a smear of butter or a dollop of cream cheese for an extra treat.