Ingredients
Dough
- 100g active sourdough starter
- 350g water
- 500g bread flour
- 10g salt
Mix-Ins
- 200g fresh or frozen blueberries
- Zest of 2 lemons
- 2 tablespoons honey (optional)
Instructions
1. Mix the Dough
Combine:
- Starter
- Water
Mix until cloudy.
Add:
- Bread flour
Mix until no dry flour remains.
Rest for 30 minutes.
2. Add Salt
Add salt and knead for 3–5 minutes until incorporated.
3. Stretch and Fold
Over the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes.
During the second fold, gently add:
- Blueberries
- Lemon zest
Distribute evenly without crushing the berries.
4. Bulk Fermentation
Cover and allow the dough to rise at room temperature for 4–6 hours.
The dough should increase in volume by about 50%.
5. Shape
Turn the dough onto a lightly floured surface.
Shape into a tight round boule.
Place seam-side up in a floured proofing basket.
6. Cold Proof
Refrigerate for 12–18 hours.
This develops flavor and improves oven spring.
7. Bake
Preheat a Dutch oven to 475°F (245°C).
Transfer dough onto parchment paper.
Score the top.
Bake:
- 25 minutes covered
- 20–25 minutes uncovered at 450°F (230°C)
Until deeply golden brown.
8. Cool
Allow to cool for at least 2 hours before slicing.
This prevents a gummy crumb.
Tips for the Best Blueberry Sourdough
- Frozen wild blueberries often give the most dramatic purple streaks.
- Add lemon zest for a bright flavor that complements the berries.
- Avoid overmixing once berries are added.
- Cold proof overnight for the best crumb structure.
