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Lemon Blueberry Sourdough Bread Recipe

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3.9 from 76 reviews

This Lemon Blueberry Sourdough Bread is a delightful twist on traditional sourdough bread, combining tangy lemon zest and fresh blueberries for a sweet and citrusy flavor. Featuring a long fermentation process and careful folding and shaping techniques, this bread offers a moist crumb with bursts of fruity sweetness, perfect for breakfast or dessert.

Ingredients

Dough

  • 400 g strong white bread flour (with at least 12.5% protein content)
  • 1 tsp salt
  • 1 tbsp caster sugar
  • 240 ml water
  • 160 g active sourdough starter (100% hydration)

Mix-ins

  • 150 g fresh blueberries
  • Zest of 2 lemons

Instructions

  1. Feed Starter: First thing in the morning, feed your sourdough starter and leave it loosely covered in a warm place (21-27°C) for 4 hours until it doubles in size.
  2. Autolyse: Combine the flour and water in your stand mixer and mix for 1-2 minutes to form a dry, shaggy dough. Cover with a damp towel and let it rest for 30-60 minutes to hydrate the flour.
  3. Mix Dough: Add salt, caster sugar, and active starter to the hydrated dough. Mix on medium speed for 10-15 minutes until smooth and elastic.
  4. Bulk Fermentation and Coil Folds: Transfer dough to a large bowl, cover, and rest for 30 minutes. Perform coil folds by lifting and folding dough in the bowl every 30 minutes, four times total, to develop gluten strength.
  5. Laminating Mix-ins: Wet your work surface and stretch the dough gently. Scatter one-third of blueberries and lemon zest over the center, then fold sides over them. Repeat folding and scattering mix-ins in layers, creating a laminated parcel. Place dough back in bowl and ferment 1-3 hours until noticeably risen.
  6. Shape and Cold Retardation: Turn dough onto floured surface with the smooth side down. Fold corners into center and flip dough. Use a bench scraper to create tension by pushing and rounding the dough, forming a tight ball. Place dough seam-side up in a floured banneton dusted with rice flour, pinch seam closed, cover, and refrigerate in a plastic bag for 12-36 hours.
  7. Preheat Oven and Dutch Oven: The next day, preheat your oven to 240°C with the Dutch Oven inside to get it piping hot.
  8. Score Dough: Remove dough from fridge and invert it onto a parchment-lined surface. Dust with flour and score deeply (~1 cm) at a 30-45º angle using a lame or razor blade to create an ear.
  9. Bake Bread: Carefully transfer dough with parchment into hot Dutch Oven, cover with lid, and bake for 30 minutes at 240°C. Remove lid, reduce oven to 200°C, and bake another 20 minutes to brown the crust.
  10. Cool: Remove bread from Dutch Oven and place on wire rack. Remove parchment and allow bread to cool completely before slicing.

Notes

  • Ensure your sourdough starter is active and bubbly before starting for best rise.
  • Use rice flour to dust your banneton to prevent sticking.
  • Cold retardation in the fridge enhances flavor and makes scoring easier.
  • Be gentle when laminating to avoid tearing the dough.
  • Use a sharp bread lame for clean scoring to help create the characteristic ‘ear’.
  • Cool the bread fully to allow the crumb to set properly before slicing.

Find it online: https://justsosavory.com/lemon-blueberry-sourdough-bread-recipe/