Prep Time: 40 minutes
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours
Bake Time: 45–50 minutes
Total Time: Approximately 14–19 hours
Difficulty: Intermediate
Servings: 10 slices
Ingredients
For the Dough
- 500 g bread flour
- 350 g water (room temperature)
- 100 g active sourdough starter
- 10 g fine sea salt
Filling
- 150 g fresh blueberries
- 170 g cream cheese, cut into small cubes
- 1 tablespoon fresh lemon zest
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon vanilla extract (optional)
Equipment
- Large mixing bowl
- Dutch oven or baking stone
- Banneton basket or bowl lined with a towel
- Dough scraper
- Parchment paper
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
Combine the bread flour, water, and active sourdough starter until no dry flour remains. Cover and allow the dough to rest for 30 minutes.
Step 2: Add Salt
Sprinkle the salt over the dough and knead gently until fully incorporated. Cover and let rest for another 30 minutes.
Step 3: Stretch and Fold
Perform four sets of stretch-and-folds every 30 minutes during the first two hours of bulk fermentation. The dough will become smoother and stronger with each fold.
Step 4: Add the Filling
During the final stretch-and-fold, gently laminate the dough and evenly distribute the blueberries, cream cheese cubes, lemon zest, and optional sugar and vanilla. Fold the dough carefully to avoid crushing the berries.
Step 5: Bulk Fermentation
Cover the dough and allow it to ferment until it has increased by about 50% in volume. Depending on room temperature, this usually takes 4–6 hours.
Step 6: Shape
Turn the dough onto a lightly floured work surface. Shape it into a tight round loaf while keeping the filling enclosed.
Step 7: Cold Proof
Place the shaped dough seam-side up into a floured banneton basket. Cover and refrigerate for 8–12 hours for improved flavor and easier scoring.
Step 8: Preheat
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Step 9: Score and Bake
Transfer the dough onto parchment paper. Score the top with a sharp blade.
Bake covered for 25 minutes.
Remove the lid and continue baking for 20–25 minutes until the crust is deep golden brown and the internal temperature reaches approximately 205–210°F (96–99°C).
Step 10: Cool
Allow the bread to cool on a wire rack for at least one hour before slicing. This helps the crumb finish setting.
Recipe Tips
- Use an active sourdough starter that doubles after feeding.
- Fresh blueberries hold their shape better than frozen.
- Dust cream cheese cubes lightly with flour to reduce moisture.
- Avoid overmixing after adding the fruit.
- Cool completely before slicing for the best texture.
Storage
Store at room temperature in an airtight container for up to 2 days.
Refrigerate for up to 5 days.
Freeze individual slices for up to 3 months. Thaw at room temperature or toast directly from frozen.
Serving Suggestions
- Toast with butter
- Serve with honey
- Pair with lemon curd
- Enjoy alongside coffee or tea
- Make sweet French toast
- Serve with fresh berries and whipped cream
Recipe Notes
The sweetness of the blueberries balances perfectly with the tangy sourdough and creamy filling. Every loaf is slightly unique because natural fermentation varies with room temperature and starter activity. If your kitchen is cool, allow extra fermentation time. If it is warm, check the dough earlier to avoid over-proofing.
Nutrition Information (Per Slice)
- Calories: 250
- Carbohydrates: 40 g
- Protein: 8 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 260 mg
- Fiber: 2 g
- Sugar: 7 g
- Calcium: 60 mg
- Iron: 2 mg
- Potassium: 120 mg