Prep Time: 30 minutes
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours
Bake Time: 45–50 minutes
Total Time: Approximately 14–19 hours
Yield: 1 large artisan loaf (10–12 slices)
Difficulty: Intermediate
Ingredients
For the Dough
- 500g bread flour
- 350g water
- 100g active sourdough starter
- 10g sea salt
- Zest of 2 fresh lemons
Filling
- 150g cream cheese, cut into small cubes
- 1 cup fresh blueberries
- 1 tablespoon sugar (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the bread flour, water, and active sourdough starter until no dry flour remains. Cover and allow the dough to rest for 30 minutes.
Add the salt and fresh lemon zest. Mix until fully incorporated.
Step 2: Stretch and Fold
Over the next two hours, perform four sets of stretch and folds every 30 minutes. The dough will become smoother and stronger after each fold.
Step 3: Bulk Fermentation
Cover the dough and let it ferment at room temperature for 4–6 hours until it has increased in volume by about 50%.
Step 4: Add the Filling
Turn the dough onto a lightly floured surface.
Gently flatten it into a rectangle. Scatter the blueberries evenly across the dough and add the cubes of cream cheese. If desired, sprinkle with sugar and vanilla.
Fold the dough carefully to enclose the filling without crushing the berries.
Step 5: Shape the Dough
Shape the dough into a tight round loaf.
Place it seam-side up into a floured proofing basket.
Cover and refrigerate for 8–12 hours for the final proof.
Step 6: Bake
Preheat the oven to 475°F (245°C) with a Dutch oven inside.
Transfer the dough onto parchment paper and score the top with a sharp blade.
Bake covered for 25 minutes.
Remove the lid and continue baking for another 20–25 minutes until the crust is deep golden brown and crisp.
The internal temperature should reach approximately 205–210°F (96–99°C).
Step 7: Cool
Allow the bread to cool completely on a wire rack for at least one hour before slicing. This helps the crumb set and prevents the filling from becoming too soft.
Serving Suggestions
Serve toasted with butter, whipped cream cheese, lemon curd, or honey. It also pairs beautifully with tea, coffee, or fresh fruit for breakfast or brunch.
Storage
Store the bread in an airtight container at room temperature for up to two days.
Refrigerate for up to five days because of the cream cheese filling.
Freeze sliced portions for up to three months and reheat in a toaster or warm oven before serving.
Recipe Tips
- Use an active sourdough starter that doubles in size before mixing the dough.
- Fresh blueberries hold their shape better than frozen berries.
- Chill the cream cheese before adding it to the dough for cleaner pockets throughout the loaf.
- Avoid overfilling the dough to prevent tearing during shaping.
- Let the loaf cool completely before slicing for the best texture.
Nutrition Information (Per Slice)
- Calories: 245
- Carbohydrates: 38g
- Protein: 7g
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 240mg
- Fiber: 2g
- Sugar: 6g
- Vitamin C: 6mg
- Calcium: 45mg
- Iron: 2mg