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Vibrant Blueberry Lemon Sourdough
Daniel Hayes

Vibrant Blueberry Lemon Sourdough

An eye-catching artisan loaf featuring a deep purple-marbled interior, loaded with fresh blueberries and intense lemon citrus notes. A naturally leavened masterpiece.
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Prep Time 45 minutes
Cook Time 45 minutes
Fermentation Time 20 hours
Total Time 1 day
Servings: 1 loaf
Course: Bread, Breakfast
Cuisine: Artisan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g Active Sourdough Starter
  • 340 g Warm Water
  • 500 g Strong Bread Flour
  • 10 g Sea Salt
  • 3 tbsp Fresh Lemon Zest
  • 1 tbsp Fresh Lemon Juice
  • 1.5 cups Fresh Blueberries
  • 1 tbsp Honey (Optional, for crust browning)

Equipment

  • Dutch Oven 6-quart is ideal
  • Banneton Basket 9-inch round
  • Kitchen Scale Grams are best for accuracy

Method
 

  1. Whisk water, starter, lemon juice, and honey in a large bowl. Add flour and mix until no dry spots remain. Let rest for 45 minutes.
  2. Add salt and lemon zest. Perform your first set of stretch and folds, pulling the edges of the dough toward the center until it tightens.
  3. During the second set of folds, gently laminate or fold in the blueberries. If you want a 'vibrant' purple swirl, press a few berries against the dough to release their juice.
  4. Continue 2 more sets of folds every 30 minutes. Let the dough rise in a warm spot until it doubles in size and looks bubbly (6-8 hours).
  5. Gently shape into a round boule. Place into a well-floured banneton. Cover and proof in the fridge for 12-24 hours.
  6. Preheat Dutch oven to 450°F. Score the loaf. Bake with the lid on for 25 mins, then lid off for 15-20 mins until deep golden and berries are 'bursting' through the crust.

Notes

To get the 'vibrant' purple bleed, use slightly overripe blueberries or frozen (thawed) berries. If you prefer distinct pockets of fruit, use firm, fresh berries. This recipe is 100% alcohol-free.