Description
A fresh and fruity Lemon Blueberry Sourdough Bread that blends tangy citrus with sweet blueberries. This naturally fermented bread has a soft, airy crumb and a crispy golden crust—perfect for breakfast, snacks, or dessert.
Ingredients
- Active sourdough starter – 100g
- Bread flour – 400g
- Water – 250g
- Salt – 8g
- Fresh blueberries – 100g
- Lemon zest – 1 tablespoon
- Lemon juice – 2 tablespoons
- Honey or sugar – 1 tablespoon
Instructions
- Feed the Starter – Ensure your sourdough starter is bubbly and active before beginning. Feed it several hours in advance if needed.
- Mix the Dough – In a large bowl, combine sourdough starter, flour, water, and salt. Mix until a shaggy dough forms.
- Autolyse – Let the dough rest for 30 minutes to allow flour hydration.
- Incorporate Lemon and Blueberries – Gently fold in lemon zest, lemon juice, and blueberries without crushing them.
- Bulk Fermentation – Cover and let ferment at room temperature (4-6 hours), performing stretch-and-folds every 30 minutes.
- Shaping the Dough – Shape into a round or oval loaf on a lightly floured surface.
- Final Proofing – Place in a floured banneton or towel-lined bowl. Refrigerate overnight (8-12 hours).
- Preheat Oven – Heat to 450°F (230°C) with a Dutch oven inside.
- Scoring and Baking – Place dough on parchment paper, score, and bake covered for 20 minutes. Uncover and bake for 20-25 minutes until golden brown.
- Cooling – Let cool completely before slicing to enhance flavor and texture.
Notes
- Gluten-Free: Use a gluten-free sourdough starter and flour blend.
- Nutty Addition: Add ¼ cup chopped almonds or walnuts.
- Sweeter Version: Increase honey or sugar for a more dessert-like loaf.
- Dried Fruit Substitute: Use dried blueberries for a more concentrated flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American, Artisan Bread
Keywords: lemon blueberry sourdough, artisan bread, fermented bread, homemade sourdough, fruity sourdough