Why Make This Recipe

Blueberry Sourdough Bread Boule Made With Fresh Milled Flour is a delightful treat that combines the tangy flavor of sourdough with the sweetness of fresh blueberries. This recipe not only offers a delicious loaf of bread but also brings the joy of baking with freshly milled flour, which enhances the taste and nutritional value. Baking this bread fills your kitchen with an irresistible aroma and creates a lovely centerpiece for any meal or gathering.

How to Make Blueberry Sourdough Bread Boule

Ingredients:

115 g Sourdough Starter
500 g Fresh Milled Hard White Wheat Flour
10 g Sea Salt
425 g Room Temperature Filtered Water
21 g Honey
166 g Fresh Blueberries
Dusting of Rice Flour

Directions:

Pour 400g of room temperature filtered water into a medium bowl. Add the heavily fed active sourdough and stir together.
In a separate bowl, mix 25g of water and 10g of sea salt. Set aside.
Add 500g of wheat flour to the sourdough mixture. Mix until no dry flour remains. Cover and let it sit for 30-45 minutes (Autolyse).
After Autolyse, add the salt-water mixture and honey. Mix by hand until combined.
Let the dough rest covered for 30-60 minutes (Bulk Fermentation). Repeat the Pull and Fold technique every 30-60 minutes until the dough rises 20-30%.
On a clean surface, gently flatten the dough into a rectangle and sprinkle blueberries on top. Fold the dough over to cover the blueberries.
Pre-shape the dough into a round loaf using the cup and turn technique. Let it rest for 10-20 minutes (Bench Rest).
Preheat the oven to 480°F with a Dutch Oven inside.
Place the dough on parchment, dust with rice flour, and score the top. Bake for 35 minutes covered. Then reduce the temperature to 450°F, remove the lid, and bake for an additional 20-25 minutes or until the internal temperature reaches 210°F.
Let the bread cool completely before slicing, preferably overnight.

How to Serve Blueberry Sourdough Bread Boule

Serve your Blueberry Sourdough Bread Boule in slices, enjoyed plain or spread with butter. It pairs beautifully with a cup of tea or coffee. You can also use it to make delightful toast topped with cream cheese and additional blueberries for a sweet breakfast or snack.

How to Store Blueberry Sourdough Bread Boule

Store your Blueberry Sourdough Bread Boule in a paper bag at room temperature. This will help retain its crusty exterior. For longer storage, you can wrap the bread tightly in plastic wrap or foil and freeze it. Just remember to slice it before freezing, so you can take out individual slices as needed.

Tips to Make Blueberry Sourdough Bread Boule

Ensure your sourdough starter is active and bubbly before use for the best rise in your bread.
Use fresh blueberries to enhance the flavor and texture of your loaf.
Keep an eye on your dough during the rise; every kitchen is different, so adjust your timing based on how fast it grows.
Don’t skip the overnight cooling period; this helps the flavors develop and makes slicing easier.

Variation

You can add a sprinkle of cinnamon or a bit of lemon zest to the dough for added flavor. If you prefer a savory version, consider omitting the honey and blueberries and adding herbs and cheese instead.

FAQs

How do I know if my sourdough starter is ready to use?
- Your starter should be bubbly and have doubled in size after feeding. It should also have a pleasant, slightly tangy smell.
Can I use frozen blueberries for this recipe?
- Yes, you can use frozen blueberries. Just add them directly to the dough without thawing.
Why is my bread not rising well?
- This can happen if your sourdough starter is not active enough, or if the dough is too cold. Make sure everything is at room temperature and give it ample time to rise.
Can I make this bread without fresh milled flour?
- Yes, you can substitute with all-purpose flour, but the flavor and texture may differ slightly. Freshly milled flour adds a unique taste and nutrition.

Blueberry Sourdough Bread Boule

A delightful sourdough bread that combines tangy flavors with the sweetness of fresh blueberries, made with freshly milled flour for enhanced taste and nutrition.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1

Total Time 1 45

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

115 g Sourdough Starter Must be active and bubbly.
500 g Fresh Milled Hard White Wheat Flour Enhances flavor and nutrition.
10 g Sea Salt
425 g Room Temperature Filtered Water
21 g Honey Can be omitted for a savory version.
166 g Fresh Blueberries Use fresh for best texture.
Dusting of Rice Flour For dusting before baking.

Method

Preparation

Pour 400g of room temperature filtered water into a medium bowl. Add the heavily fed active sourdough and stir together.
In a separate bowl, mix 25g of water and 10g of sea salt. Set aside.
Add 500g of wheat flour to the sourdough mixture. Mix until no dry flour remains. Cover and let it sit for 30-45 minutes.
After Autolyse, add the salt-water mixture and honey. Mix by hand until combined.
Let the dough rest covered for 30-60 minutes, repeating Pull and Fold technique every 30-60 minutes until dough rises 20-30%.

Baking

On a clean surface, gently flatten the dough into a rectangle and sprinkle blueberries on top. Fold the dough over to cover the blueberries.
Pre-shape the dough into a round loaf using the cup and turn technique. Let it rest for 10-20 minutes.
Preheat the oven to 480°F with a Dutch Oven inside.
Place the dough on parchment, dust with rice flour, and score the top.
Bake for 35 minutes covered. Then reduce the temperature to 450°F, remove the lid, and bake for an additional 20-25 minutes or until the internal temperature reaches 210°F.
Let the bread cool completely before slicing, preferably overnight.