Preparation time: 30–40 minutes (active work)
Fermentation time: 10–14 hours (low intensity, passive)
Proofing time: 2–4 hours (medium intensity, temperature-dependent)
Baking time: 40–45 minutes (high intensity heat)
Cooling time: 2 hours minimum
Total time: ~14–18 hours
Difficulty level: Intermediate
Hydration level: 75–80%
Baking temperature: 240°C → 220°C (high to medium-high heat shift)
Ingredients
For the dough:
- 500 g bread flour (strong flour, high protein)
- 100 g active sourdough starter (100% hydration)
- 350–375 ml water (start with 350 ml, adjust as needed)
- 10 g salt
- 150 g fresh or frozen blueberries
- 1 tbsp honey (optional, enhances fermentation and sweetness)
Optional additions:
- Lemon zest (1 tsp for brightness)
- Cinnamon (½ tsp for warmth)
- 1 tbsp olive oil (softens crumb slightly)
Equipment Needed
- Large mixing bowl
- Digital kitchen scale
- Dough scraper
- Banneton (proofing basket) or bowl lined with cloth
- Dutch oven or baking stone
- Parchment paper
- Sharp blade or lame for scoring
Step-by-Step Instructions
1. Mixing the Dough (Intensity: Low | Time: 10–15 minutes)
In a large bowl, combine the bread flour and 350 ml of water. Mix until no dry flour remains. This stage is called the autolyse and should rest for 30–60 minutes. It allows gluten to begin forming naturally.
After resting, add:
- 100 g active sourdough starter
- 10 g salt
- Optional honey
Mix thoroughly by hand until the dough becomes sticky and elastic. If it feels too stiff, add a small amount of water (up to 25 ml).
Important texture note: The dough should feel soft, slightly tacky, but not runny.
2. Bulk Fermentation (Intensity: Low to Medium | Time: 4–6 hours)
Place the dough in a lightly oiled bowl and cover it. Let it ferment at 24–27°C.
During the first 3 hours, perform stretch and folds every 30–45 minutes:
- Gently stretch the dough upward
- Fold it over itself
- Rotate the bowl and repeat
Do this 4–5 times total.
After the second fold, gently incorporate the blueberries. Do not crush them; instead, spread them evenly and fold carefully so they remain whole.
Fermentation indicator: Dough should increase by 50–70% in volume and feel airy and elastic.
3. Shaping the Dough (Intensity: Medium | Time: 10 minutes)
Lightly flour your surface. Turn out the dough and pre-shape it into a round form. Let it rest for 15–20 minutes uncovered.
Then shape it into a tight boule or batard:
- Pull edges toward the center
- Create surface tension
- Seal bottom carefully
Place the dough into a floured banneton.
4. Final Proofing (Intensity: Medium | Time: 2–4 hours or overnight cold proof)
You have two options:
Room Temperature Proof (faster method):
- 2–3 hours at 24–26°C
- Dough should rise slightly and feel puffy
Cold Proof (recommended for better flavor):
- Refrigerate for 8–12 hours at 4°C
- Slows fermentation, improves sour depth and structure
5. Preheating the Oven (Intensity: High | Time: 45 minutes)
Place a Dutch oven inside your oven and preheat to:
- 240°C (464°F) for at least 45 minutes
This ensures maximum oven spring and crust formation.
6. Scoring and Baking (Intensity: High | Time: 40–45 minutes)
Remove dough from the fridge. Turn it onto parchment paper.
Score the top with a sharp blade:
- One deep slash for controlled expansion
Carefully place dough into the hot Dutch oven.
Baking stages:
- Covered baking (20 minutes at 240°C):
- Traps steam
- Maximizes rise
- Develops crust structure
- Uncovered baking (20–25 minutes at 220°C):
- Removes lid
- Allows crust to brown deeply
- Creates caramelization
Final result: Deep golden crust with slight blistering and visible blueberry bursts.
7. Cooling (Intensity: Low | Time: minimum 2 hours)
Remove bread and place on a wire rack.
Do not slice immediately. The crumb continues cooking internally during cooling. Cutting too early will result in a gummy texture.
Texture and Flavor Profile
- Crust: Thick, crisp, slightly chewy
- Crumb: Open, soft, slightly moist from blueberries
- Flavor: Tangy sourdough base balanced with sweet berry bursts
- Aroma: Fruity fermentation with toasted wheat notes
Nutrition Information (Per Slice, approx. 1/10 loaf)
- Calories: 190–220 kcal
- Carbohydrates: 38–42 g
- Protein: 6–7 g
- Fat: 1–2 g
- Fiber: 2–3 g
- Sugar: 4–7 g (naturally occurring from blueberries and flour fermentation)
- Sodium: 180–220 mg