Description
A delightful twist on traditional sourdough with fresh blueberries, zesty lemon, and rich cream cheese.
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups water (room temperature)
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
Instructions
- In a large bowl, mix the sourdough starter, water, and flour. Let the mixture rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Mix until everything is fully incorporated.
- Cover the bowl and let the dough bulk ferment at room temperature for 4 to 5 hours, performing stretch-and-folds every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese, being careful not to crush the berries.
- Shape the dough into a round boule and place it in a floured proofing basket or bowl.
- Cover the dough and refrigerate overnight for cold fermentation (8 to 12 hours).
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto a piece of parchment paper and score the top.
- Bake the bread covered for 20 minutes, then bake uncovered for another 20 to 25 minutes until golden brown.
- Allow the bread to cool completely before slicing to help the crumb set nicely.
Notes
Store in a paper bag at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze for up to a month. Slice before freezing for easy access.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American