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Blueberry Lemon Sourdough Bread

Blueberry Lemon Sourdough Bread
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Delight in the unique blend of flavors with this Blueberry Lemon Sourdough Bread. The tartness of fresh blueberries and the zestiness of lemon come together beautifully in this artisan loaf, making it a perfect addition to your breakfast or brunch table. Whether toasted with butter, transformed into French toast, or enjoyed as a delightful snack, this bread offers versatility that will impress your family and friends. With the added benefits of sourdough fermentation, you’ll not only enjoy a deliciously chewy texture but also a gut-friendly treat. Embrace the joy of baking while creating a stunning centerpiece for any occasion!

Ingredients

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  • 3 cups bread flour
  • 1⅓ cups lukewarm water
  • ¾ cup active sourdough starter
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 1¼ cup fresh blueberries
  • 1 tablespoon lemon zest

Instructions

  1. In a large bowl, combine bread flour, lukewarm water, sugar, and sourdough starter; mix until a rough dough forms.
  2. Let the dough rest covered for 30 minutes (autolyze).
  3. Sprinkle salt over the dough; gently fold in blueberries and lemon zest.
  4. Knead lightly for 1–2 minutes to incorporate ingredients without breaking blueberries.
  5. Cover and let rise in a warm place for about 3 hours; reshape every hour using stretch and folds.
  6. Shape into a ball and place seam-side up in a rice-floured banneton; cover and refrigerate overnight (8–12 hours).
  7. Preheat oven to 450°F with the Dutch oven inside.
  8. Transfer dough onto parchment paper, score the top, and bake covered for 25 minutes, then uncovered for an additional 25 minutes.
  9. For extra crispiness, bake directly on the rack for another five minutes before cooling on a wire rack.

Nutrition

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