Blueberry Sourdough Bread
A delightful loaf showcasing sweet blueberries and a hint of zesty lemon, perfect for breakfast or a snack.
Ingredients
Bread Base
- 330 grams water 1⅓ cups
- 20 grams lemon juice 1½ Tablespoons
- 50 grams sourdough starter ¼ cup
- 500 grams bread flour 3½ cups
- 10 grams salt 1½ teaspoons
- 50 grams sugar ¼ cup
- 1 Tablespoon lemon zest
- 200 grams blueberries 1¼ cup
Instructions
Preparation
- In a large mixing bowl, combine the water and lemon juice, stirring gently to mix.
- Add the sourdough starter to the mixture and mix until smooth.
- Gradually add the bread flour, salt, and sugar, stirring until a shaggy dough forms.
- Gently fold in the lemon zest and blueberries.
- Cover the bowl with a clean kitchen towel and let it rest to rise.
- Turn the dough onto a floured surface and knead gently.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Cover the loaf and let it rise again.
- Preheat the oven and bake the loaf until golden brown and hollow when tapped.
Notes
For best results, maintain moisture and temperature during dough preparation. Allow to cool before slicing.