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Lemon Blueberry Sourdough Bread

A delightful twist on traditional sourdough, combining tangy lemons and sweet blueberries for a refreshing flavor in bread perfect for breakfast or snacks.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 13 hours 40 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Baking
Calories: 180
Ingredients Method Notes

Ingredients
  

Bread Batter
  • 330 grams water
  • 20 grams lemon juice
  • 50 grams sourdough starter Make sure it's active and bubbly
  • 500 grams bread flour
  • 10 grams salt
  • 50 grams sugar
  • 1 Tablespoon lemon zest For more intense flavor, increase lemon zest
  • 200 grams blueberries Fresh blueberries preferred; frozen can be used without thawing

Method
 

Preparation
  1. Add water and lemon juice to a large bowl.
  2. Mix in the sourdough starter.
  3. In a separate bowl, rub lemon zest and sugar together until fragrant.
  4. Add flour, salt, sugar, and lemon zest to the dough and mix.
  5. Perform a set of stretch and folds after 30 minutes, then let rest.
  6. Add blueberries and perform another stretch and fold.
  7. Let the dough sit until it has risen by 75 percent (about 10-14 hours).
  8. Shape the dough into a round ball and place in a banneton basket.
  9. Refrigerate for 8+ hours or up to 2 days.
Baking
  1. Preheat the Dutch oven to 450°F.
  2. Flip the dough onto parchment paper and score it.
  3. Bake for 25 minutes with the lid on, then 10-15 minutes without the lid.
  4. Let cool on a rack for at least 2 hours before cutting.

Notes

Store bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and then in aluminum foil and freeze for up to 3 months. Thaw at room temperature. Enjoy it plain, with butter, or for French toast.