Recipe Details

• Prep Time: 30 minutes
• Bulk Fermentation: 5–6 hours
• Cold Proof: 8–12 hours
• Cook Time: 45–50 minutes
• Total Time: 14–19 hours
• Servings: 12 slices
• Calories: Approximately 190 per slice

Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 500g bread flour
• 350g warm filtered water
• 10g fine sea salt
• 1 tablespoon honey (optional)
• 1½ cups fresh blueberries (or 1 cup dried blueberries)
• 1 teaspoon lemon zest (optional)

For Baking

• Rice flour or bread flour, for dusting
• Parchment paper

Instructions

Step 1: Feed the Sourdough Starter

Feed your sourdough starter 4–6 hours before baking. It should be active, bubbly, and doubled in size before using.

Step 2: Mix the Dough

In a large bowl, combine the sourdough starter, warm water, and honey, stirring until mostly dissolved.

Add the bread flour and mix until no dry flour remains.

Cover the bowl and let the dough rest for 30 minutes (autolyse).

Sprinkle the salt over the dough and mix thoroughly until fully incorporated.

Step 3: Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 5–6 hours.

During the first 2 hours, perform 4 sets of stretch-and-folds, spaced 30 minutes apart. With the final stretch-and-fold, gently fold in the blueberries and lemon zest, taking care not to crush the berries too much.

Continue fermenting until the dough has increased by about 50–75% in volume and feels light and airy.

Step 4: Shape the Dough

Turn the dough onto a lightly floured work surface.

Shape it into a round or oval loaf by gently folding the edges toward the center while creating surface tension.

Place the dough seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.

Step 5: Cold Proof

Cover the dough and refrigerate for 8–12 hours or overnight.

The cold fermentation enhances the bread’s flavor and makes scoring easier.

Step 6: Preheat the Oven

Place a Dutch oven with its lid inside the oven.

Preheat the oven to 475°F (245°C) for at least 30–45 minutes.

Step 7: Score the Dough

Turn the dough onto a sheet of parchment paper.

Dust off any excess flour and use a bread lame or sharp razor to score one long slash across the top or create a decorative pattern.

Step 8: Bake

Carefully transfer the dough into the preheated Dutch oven using the parchment paper.

Cover with the lid and bake for 20 minutes.

Remove the lid and continue baking for 25–30 minutes, or until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 9: Cool

Transfer the loaf to a wire rack and allow it to cool completely for at least 1 hour before slicing.

This helps the crumb finish setting and prevents a gummy texture.

Step 10: Serve

Slice and enjoy with butter, whipped honey butter, cream cheese, mascarpone, or blueberry jam.

This bread is also excellent toasted or used for French toast.

Tips for the Best Blueberry Sourdough Bread

• Use an active, recently fed sourdough starter for the best rise.
• Add the blueberries during the final stretch-and-fold to prevent them from bursting.
• If using frozen blueberries, do not thaw them before adding to the dough.
• Dust the proofing basket generously to prevent sticking.
• Bake in a preheated Dutch oven to achieve a crisp artisan crust.
• Cool the loaf completely before slicing for the best texture.
• Store the bread in a paper bag or bread box to maintain its crust.

Delicious Variations

Lemon Blueberry Sourdough

Increase the lemon zest and add a light lemon glaze after baking.

Blueberry Walnut Sourdough

Fold ¾ cup toasted walnuts into the dough with the blueberries.

Honey Blueberry Sourdough

Add an extra tablespoon of honey for a subtle sweetness.

Cinnamon Blueberry Sourdough

Mix 1 teaspoon of ground cinnamon into the flour before combining the dough.

Mixed Berry Sourdough

Use a combination of blueberries, raspberries, and blackberries.

Blueberry Cream Cheese Bread

Serve toasted slices with whipped cream cheese and fresh blueberries.

Storage

Store Blueberry Sourdough Bread in a bread bag, paper bag, or wrapped in a clean kitchen towel at room temperature for up to 4 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Toast slices directly from frozen or thaw at room temperature before serving.

Serving Suggestions

Blueberry Sourdough Bread pairs perfectly with:

• Butter
• Cream cheese
• Honey
• Blueberry jam
• Mascarpone cheese
• Lemon curd
• Greek yogurt
• Fresh berries
• Hot coffee
• Herbal tea

Nutrition Information (Per Slice)

• Calories: 190
• Protein: 6g
• Carbohydrates: 37g
• Fat: 1.5g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 220mg
• Fiber: 2g
• Sugar: 4g
• Calcium: 1% DV
• Iron: 12% DV
• Potassium: 120mg