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Lemon Blueberry Sourdough Bread Recipe

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4.1 from 23 reviews

  • Author: admin
  • Total Time: 3 hours 20 minutes (excluding overnight proofing if chosen)
  • Yield: 1 loaf (approximately 1.2 kg) 1x

Description

This Lemon Blueberry Sourdough Bread is a delightful blend of tangy lemon and juicy blueberries baked into a crusty, flavorful sourdough loaf. The bread boasts a tender crumb with bursts of fresh fruit, enhanced by the citrus zest and juice, delivering a refreshing and creamy twist to traditional sourdough. Perfect for breakfast or as a snack, this recipe captures the essence of spring and summer flavors while showcasing the complex depth of natural sourdough fermentation.

Ingredients

Scale

For the Sourdough Starter

  • 100g all-purpose flour
  • 100g water

For the Bread

  • 500g bread flour
  • 350g water
  • 100g active sourdough starter
  • 10g salt
  • 100g fresh blueberries
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions

  1. Autolyse: In a large mixing bowl, combine 500g bread flour and 350g water. Mix until no dry flour remains. Cover and let it rest for 30 minutes to hydrate the flour and start gluten development.
  2. Add Starter and Flavorings: Add 100g active sourdough starter, 10g salt, lemon zest, and lemon juice to the dough. Mix thoroughly until all ingredients are fully incorporated, forming a cohesive dough.
  3. Stretch and Fold: Over the next 2 hours, perform stretch and folds every 30 minutes, completing 4 sets in total. This technique strengthens the gluten structure without intensive kneading.
  4. Add Blueberries: Gently fold in 100g fresh blueberries after the last stretch and fold to evenly distribute without crushing them.
  5. Shaping and Proofing: Shape the dough into a round loaf and place it into a floured proofing basket. Cover it and allow it to rise at room temperature for 3 to 4 hours, or alternatively, refrigerate overnight for a slower proof and enhanced flavor.
  6. Preheat Oven and Dutch Oven: Preheat your oven to 450°F (232°C) and place a Dutch oven inside for 30 minutes to ensure it is thoroughly heated for baking.
  7. Score and Bake: Carefully transfer the dough to the hot Dutch oven, score the top with a sharp blade or lame to allow expansion, then cover with the lid. Bake for 30 minutes covered to trap steam and promote oven spring.
  8. Finish Baking: Remove the lid and continue baking for an additional 15 to 20 minutes until the crust is golden brown and crisp.
  9. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to set the crumb structure and enhance flavor.

Notes

  • Using active sourdough starter is essential for proper fermentation and rise.
  • Fresh blueberries should be handled gently to avoid color bleeding and crushing.
  • Proofing times can vary based on ambient temperature; adjust accordingly.
  • Cooling the bread completely is important to avoid a gummy interior.
  • Storing the bread in a paper bag helps maintain crust crispiness.
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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