Easy Blueberry Lemon Sourdough Bread
A delightful blend of sweet blueberries and bright lemon zest, perfect for breakfast or snacks, this sourdough bread is easy to make and enjoyable to share.
Ingredients
For the sourdough starter
- 45 grams sourdough starter provides lift and flavor
- 45 grams all-purpose or bread flour adds structure
- 45 grams water hydrates the flour
For the levain
- 120 grams levain a bubbly mixture that helps the dough rise
- 330 grams water adds moisture
For the dough
- 500 grams bread flour gives the bread its structure
- 55 grams granulated sugar sweetens and enhances flavor
- 12 grams lemon zest adds brightness and freshness
- 10 grams salt controls fermentation and strengthens dough
- 150 grams fresh blueberries adds natural sweetness and juiciness
Instructions
Preparation of sourdough starter
- In a mixing bowl, combine 45 grams of your active sourdough starter, 45 grams of flour, and 45 grams of water. Stir until there are no dry bits, and cover the bowl with plastic wrap. Let it sit at room temperature for several hours until the mixture becomes bubbly and doubles in size.
Mixing levain
- In another bowl, blend 120 grams of the previously prepared sourdough starter with 330 grams of water. Stir to incorporate, then slowly add in 500 grams of bread flour. Mix until the dough starts to come together and forms a rough ball.
Incorporating ingredients
- Add 55 grams of granulated sugar, 10 grams of salt, and 12 grams of lemon zest to the dough. Mix thoroughly with your hands or a wooden spoon until the sugar and salt are fully dissolved.
Folding in blueberries
- Gently fold in 150 grams of fresh blueberries, aiming to prevent crushing them too much, ensuring they are evenly distributed throughout the dough.
Resting the dough
- Cover the bowl with a clean towel and let it rest for around 30 to 60 minutes to allow for autolyse.
Stretch and folds
- Perform a series of stretch and folds within the bowl. Grab one edge of the dough, stretch it upward, and fold it over towards the center. Rotate the bowl a quarter turn and repeat this process for a total of four turns. Cover again and let rest for another 30 minutes.
Final stretch and folds
- Continue this stretch and fold technique every 30 minutes for about two to three hours.
Shaping the loaf
- Lightly flour your work surface, gently turn the dough out onto the counter, and shape it into a round loaf.
Proofing
- Place the shaped loaf into a lightly floured proofing basket or bowl, seam side up. Cover it with a clean towel and let it rise at room temperature for 30 to 60 minutes until it slightly puffs up.
Baking
- Preheat your oven while the dough continues to rise. Transfer the loaf onto a baking sheet or into a loaf pan when it has risen adequately, and score the top with a sharp knife.
- Bake in a preheated oven until the bread is golden brown and sounds hollow when tapped on the bottom, which usually takes about 30 to 40 minutes.
Cooling
- Remove the bread from the oven and let it cool completely on a wire rack.
Notes
This blueberry lemon sourdough bread is versatile, serving well for breakfast with butter or cream cheese, as a snack, or alongside meals. For storage, wrap it in plastic and refrigerate for up to a week.