Go Back

Blueberry Lemon Sourdough

An artisan sourdough loaf infused with fresh blueberries and bright lemon zest, naturally leavened for a tangy, aromatic bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 100 g active sourdough starter 100% hydration
  • 350 g water
  • 500 g bread flour
  • 10 g sea salt
  • 1 tbsp lemon zest fresh
  • 1 tbsp lemon juice fresh
  • 1 cup fresh blueberries

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Proofing basket

Method
 

  1. Mix sourdough starter, water, and lemon zest in a bowl. Add flour and mix until combined. Rest 30 minutes.
  2. Add salt and lemon juice. Fold until incorporated.
  3. Perform stretch-and-folds every 30 minutes for 2 hours.
  4. Gently fold blueberries into the dough.
  5. Allow dough to rise until increased by 50–60%.
  6. Pre-shape, rest 20 minutes, then final shape.
  7. Cold proof overnight in refrigerator.
  8. Bake at 475°F covered for 20 minutes, uncover and bake 25 minutes more.

Notes

Allow loaf to cool completely before slicing for best crumb structure.