Lemon Blueberry Sourdough Bread
This lemon blueberry sourdough bread is a naturally fermented artisan loaf made with fresh blueberries and bright lemon zest. Lightly sweet, tangy, and perfect for spring baking.
Equipment
- Measuring spoons
- Clean towel or plastic wrap
- Proofing basket (banneton) or a bowl lined with a floured kitchen towel
- Dutch oven with lid (or a heavy oven-safe pot with lid)
- Sharp bread scoring tool or serrated knife
Ingredients
- 500 grams bread flour
- 350 grams water
- 100 grams active sourdough starter at peak activity
- 10 grams salt
- Zest of 2 lemons
- 1 tbsp honey or cane sugar optional
- 200 grams fresh blueberries
Instructions
- Mix Dough: In a large bowl, combine flour, water, sourdough starter, lemon zest, and honey (if using) until a shaggy dough forms. Rest 30–60 minutes (autolyse).
- Add Salt & Stretch: Sprinkle in salt and incorporate with gentle folds. Perform several stretch-and-fold sessions every 30 minutes over 1½–2 hours to build gluten.
- Fold in Blueberries: During the final folds, gently fold in fresh blueberries (lightly dusted with flour to prevent excess moisture).
- Bulk Fermentation: Let dough rise 3–5 hours at room temperature until it increases ~30–50% in volume.
- Shape & Proof: Turn dough onto a floured surface, shape into a boule or batard, and place in a floured proofing basket. Proof 2–4 hours at room temp or refrigerate overnight for cold fermentation.
- Preheat & Bake: Preheat a Dutch oven to 450°F. Score the dough, transfer it into the hot Dutch oven, and bake covered 20 minutes, then uncovered 20–25 minutes until golden and crisp.
- Cool & Serve: Let the loaf cool completely on a wire rack before slicing.
Notes
read above for detailed recipe instructions and recipe notes
