Deliciously Simple Blueberry and Cream Cheese Sourdough Bread
This Simple Blueberry and Cream Cheese Sourdough Bread offers a delightful twist on traditional sourdough.
Equipment
- - Large bowl
- Damp Cloth
- Floured Surface
- - Dutch oven
- - Cooling rack
Ingredients
For the Dough
- 1 cup Active Sourdough Starter Make sure it’s bubbly and fed within the last 4-6 hours.
- 3 cups Bread Flour King Arthur bread flour is recommended.
- 1 cup Water Hydrate the flour for gluten development.
- 1 teaspoon Salt Enhances taste and controls fermentation.
For the Filling
- 1 cup Blueberries Fresh or frozen, dried thoroughly.
- 8 ounces Cream Cheese Cut into ½-inch cubes.
- 2 tablespoons Granulated Sugar Enhances berry sweetness.
- 1 teaspoon Vanilla Extract Lifts flavor profile.
Instructions
How to Make Simple Blueberry and Cream Cheese Sourdough Bread
- Combine Ingredients: In a large bowl, whisk together your bubbly active sourdough starter, water, and bread flour until it forms a shaggy mixture.
- Rest the Dough: Cover the bowl with a damp cloth and let it rest for 30 minutes.
- Knead with Care: Use a series of stretch and folds to build the dough’s strength.
- Bulk Fermentation: Cover the bowl again and let the dough rise at room temperature for approximately 12 hours.
- Incorporate Filling: On a floured surface, flatten the dough and evenly spread the blueberries and cream cheese cubes.
- Chill the Dough: Place the dough seam-side up in a floured proofing basket, cover it, and refrigerate for 12 hours.
- Preheat & Prepare: Preheat your Dutch oven to 450°F and pop the dough in the freezer for 10 minutes.
- Bake to Perfection: Bake the bread with the lid on for 30 minutes, then remove the lid and bake for an additional 20 minutes.
- Cool Down: Transfer the bread onto a cooling rack and let it cool for at least 1 hour before slicing.
Notes
Enjoy warm with a pat of butter for an extra indulgent touch.