Description
A delightful sourdough bread featuring vibrant lemon zest, creamy chunks of cream cheese, and juicy blueberries, perfect for breakfast or an afternoon snack.
Ingredients
- 1 cup active sourdough starter (100% hydration)
- 3 ½ cups bread flour or all-purpose flour
- 1 ¼ cups room temperature water
- 1 tsp salt
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh or frozen blueberries
- ½ cup cream cheese (chopped into small chunks or dollops)
- 1 tbsp honey or maple syrup (optional)
Instructions
- In a large bowl, mix the sourdough starter, water, and flour until fully combined.
- Let the mixture rest for 30 minutes to promote hydration and gluten development.
- Add salt, lemon zest, and lemon juice, mixing until fully incorporated.
- Cover the bowl and let the dough bulk ferment for 4 to 5 hours at room temperature, performing stretch-and-fold techniques every 30 minutes.
- After the final fold, gently add the blueberries and cream cheese without crushing the berries.
- Shape the dough into a round boule and place in a floured proofing basket or bowl.
- Cover the dough and refrigerate overnight (8 to 12 hours) for cold fermentation.
- Preheat your Dutch oven to 475°F (245°C). Turn the dough onto parchment paper and score the top.
- Bake covered for 20 minutes, then uncover and bake for another 20 to 25 minutes until golden.
- Allow the bread to cool completely before slicing.
Notes
Using active sourdough starter is crucial for the best results. Pay attention to environmental conditions to adjust fermentation times.
