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%.

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.