Blueberry Sourdough Bread
Real blueberry flavor + beautiful purple marbling. A combination of freeze-dried blueberry powder & dried blueberries creates a loaf that's both flavorful and gorgeous.
Servings: 1 loaf
Equipment
- Dutch oven with lid (optional but helpful)
Ingredients
- 330 grams water
- 150 grams bubbly, active sourdough starter
- 10 grams salt
- 500 grams bread flour
- 1 ounce freeze dried blueberries ground to a powder
- zest of 1 lemon
- 150 grams (1 cup) dried blueberries
Instructions
- Mix the dough: Blend together 330 grams water, 150 grams active sourdough starter, 10 grams salt, and 500 grams bread flour until it forms a cohesive, shaggy dough. Cover and let rest for 30-45 minutes.
- First stretch-and-fold: With slightly damp hands, grab one side of the dough, gently stretch it upward, and fold it over itself. Turn the bowl a quarter turn and repeat on all four sides. Cover back up and rest at least 30 minutes.
- Laminate fillings: Remove the dough from the mixing bowl and press it into a rough rectangle on a slightly damp work surface (the water will prevent it from sticking). Cover evenly with the 1 oz dried blueberry powder, zest of 1 lemon, and 150 grams dried blueberries. Press down gently to adhere fillings to the dough. Starting with an edge that's parallel to you, fold one third of the dough towards the middle, then fold the other side on top like a letter. Roll the dough up into a ball and place back in the mixing bowl. Cover and rest for at least 30 minutes.
- Continue with stretch-and-folds: Perform 2-3 more rounds of stretch-and-folds every 30 minutes or so, until dough is smooth and elastic. The blueberry filling will get a bit more distributed each time.
- Shape & bulk ferment: Shape dough into a ball or loaf. Place seam-side up in a banneton or a floured, towel-lined bowl, cover, and allow to ferment at room temperature until puffy, airy, and risen by 30-50%, about 2-4 hours.
- Refrigerate overnight: Transfer to the fridge to rest overnight.
- Score & bake: Preheat oven to 450° F. Turn dough out onto a piece of parchment paper, score the top of the dough in any desired pattern, and carefully lift the dough into a Dutch oven. Cover and bake for 25 minutes, then remove the lid and bake an additional 15-20 minutes, until bread is golden and cooked through and internal temperature is 205 – 215° F. Cool for at least an hour before slicing.
Notes
Laminating: See step-by-step photos in the blog post above for a visual guide to laminating and shaping this bread.