Lemon Blueberry Sourdough Bread
A naturally fermented sourdough loaf infused with fresh lemon zest and juicy blueberries. This bread has a crisp golden crust, a soft open crumb, and a bright balance of tangy citrus and gentle sweetness, perfect for breakfast, brunch, or gifting.
Equipment
- Mixing Bowl
- Kitchen scale
- Dough scraper
- Proofing basket or bowl
- Parchment paper
- Dutch oven
- Sharp knife or bread lame
- Oven
Ingredients
- 450 g bread flour
- 50 g all-purpose flour
- 325 g water
- 100 g active sourdough starter
- 10 g salt
- 2 Zest of lemons
- 120 g blueberries fresh or frozen
Instructions
- In a large bowl, mix flour and water until no dry spots remain. Cover and rest for 30 minutes.
- Add sourdough starter, salt, and lemon zest. Mix until fully incorporated.
- Perform stretch-and-folds every 30 minutes for 2 hours.
- Gently fold in blueberries during the second fold.
- Cover and let the dough ferment at room temperature until slightly risen and bubbly.
- Shape the dough into a round loaf and rest for 20 minutes.
- Final shape the dough and place seam-side up in a floured proofing basket.
- Refrigerate for 12-16 hours.
- Preheat oven to 230°C (450°F) with a Dutch oven inside.
- Transfer dough to parchment, score the top, and place into the hot Dutch oven.
- Bake covered for 25 minutes, then uncovered for 20 minutes until golden brown.
- Cool completely before slicing.
Notes
Nutritional Information (Approximate per slice)
- Calories: 190
- Carbohydrates: 36 g
- Protein: 6 g
- Fat: 1 g
- Fiber: 2 g
