Go Back
–+ servings

Blueberry Lemon Sourdough Recipe

This Blueberry Lemon Sourdough is bursting with summer flavors, making it a perfect treat for the season. The sweet blueberries and tangy lemon zest create a unique and tasty twist on traditional sourdough. Enjoy it warm with a bit of butter and a sprinkle of cinnamon for a delicious treat!
Cook Time 55 minutes
Print Recipe Pin Recipe

Servings

1 Loaf

Ingredients

  • 100 g active starter
  • 500 g bread flour
  • 355 g room temperature water 335g for initial dough + 20g when adding salt
  • 100 g fresh blueberries
  • Zest of one lemon
  • 10 g salt

Instructions

  • Feed your starter 6-10 hours before preparing the dough.
  • In a large bowl, combine 335g of water, all the starter, and flour. Mix until well incorporated.
  • Cover the bowl and leave to rest for 20-30 minutes.
  • After 20-30 minutes, add the salt and the remainder of the water. Knead the dough lightly by hand for 1-2 minutes, until the salt is well incorporated.
  • After kneading, cover the dough and leave out at room temperature for 30 minutes. After 30 minutes, add the blueberries and lemon zest, then do a stretch and fold on all four sides. Let rest for an additional 30-40 minutes, then do another round of stretch and fold. Let rest for 1-1.5 hours, then do another stretch and fold. Let rest for 30 minutes.
  • After the bulk ferment, remove the dough from the bowl, perform a quick stretch and fold, dust lightly with flour, flip over, and leave on the counter for approximately 20 minutes. After the bench rest, your dough is now ready to be shaped.
  • Once your bread is shaped and in the proofing basket, cover it with a dish towel and move on to the final rise. The final rise can either be at room temperature for approximately 2 hours, or you may place it in the fridge for up to 72 hours. If you are doing the final rise at room temperature, it is recommended to place it in the freezer for the last 10-15 minutes to firm the dough and help achieve a nice scoring.
  • Preheat your oven approximately 30 minutes before scoring. It is important to place your bread in the oven immediately after scoring. A hot oven is essential for an evenly baked and crispy loaf. When baking with a Dutch Oven, place the pot in the oven during the preheat. Once your oven is ready and the final rise is over, score the bread as instructed and immediately proceed to baking.
  • CAUTION: Over fermentation will ruin the texture of your bread, be on the lookout for the 'right' moment, or place shaped bread in the fridge if you are not around.
  • Bake the bread at 500°F (260°C) for 20 minutes, either covered in the Dutch oven or with a steam tray underneath as instructed. After 20 minutes, remove the cover or steam tray and lower the oven to 400°F (200°C). Bake for an additional 30-35 minutes or until dark brown. When removing from the oven, place on a cooling rack and allow to cool for 1-2 hours before serving.

Notes

  • Ensure your starter is active and bubbly for best results.
  • Be mindful of the dough’s fermentation to avoid over-proofing.
  • The sugar in the blueberries will cause the bread to ferment quickly, so keep an eye on the dough. If it seems ready to shape before the expected time, do so and place it in the fridge right away. The dough will continue to grow in the fridge.
  • Adjust the final proofing time based on ambient temperature and dough activity.