Prep Time: 30 minutes
Resting & Fermentation Time: 10–12 hours
Cook Time: 45 minutes
Total Time: Approximately 11–13 hours
Yield: 1 large loaf (10–12 slices)
Difficulty: Intermediate
Ingredients
- 500 grams bread flour
- 350 grams water, room temperature
- 100 grams active sourdough starter
- 10 grams salt
- 170 grams fresh blueberries
- 170 grams cream cheese, cut into small cubes
- 1 tablespoon honey (optional)
- Extra flour for dusting
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 the bowl and allow the dough to rest for 30 minutes.
Step 2: Add Salt
Sprinkle the salt over the dough and gently knead until fully incorporated. The dough should become smoother after several minutes of mixing.
Step 3: Stretch and Fold
Over the next two hours, perform four sets of stretch-and-folds every 30 minutes. This strengthens the dough and helps create an open crumb.
Step 4: Add the Filling
During the final stretch-and-fold, carefully fold in the blueberries and cream cheese cubes. Work gently to avoid crushing the berries while ensuring they are evenly distributed.
Step 5: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 6 to 8 hours, or until it has increased noticeably in volume.
Step 6: Shape the Dough
Turn the dough onto a lightly floured work surface. Shape it into a round loaf while keeping the blueberries and cream cheese inside the dough.
Place the shaped loaf into a well-floured proofing basket with the seam facing upward.
Step 7: Final Proof
Cover and refrigerate the dough for 2 to 4 hours or overnight. Cold proofing enhances flavor and makes scoring easier.
Step 8: Preheat the Oven
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
Step 9: Score and Bake
Carefully transfer the dough onto parchment paper. Score the top with a sharp bread lame or knife.
Place the dough into the hot Dutch oven.
Bake covered for 25 minutes.
Remove the lid and continue baking for another 20 minutes until the crust is deep golden brown and crisp.
The internal temperature should reach approximately 205–210°F (96–99°C).
Step 10: Cool
Transfer the loaf to a cooling rack and allow it to cool for at least one hour before slicing. This helps the crumb finish setting and prevents a gummy texture.
Serving Suggestions
Enjoy warm with butter, whipped honey, fruit preserves, or a drizzle of maple syrup. It also pairs wonderfully with coffee, tea, or fresh fruit for breakfast or brunch.
Storage
Store the bread in a bread bag or airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days because of the cream cheese filling.
Freeze sliced bread for up to 3 months. Thaw at room temperature and toast before serving.
Recipe Tips
- Use an active sourdough starter that doubles in size before mixing.
- Fresh blueberries work best, but frozen blueberries can also be used without thawing.
- Chill the cream cheese cubes before folding them into the dough for cleaner pockets.
- Avoid overmixing once the blueberries are added.
- Let the loaf cool completely before slicing for the best texture.
- Bake in a Dutch oven for maximum oven spring and a crisp crust.
Nutrition Information (Per Slice, Approximate)
- Calories: 245
- Carbohydrates: 36g
- Protein: 7g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 245mg
- Fiber: 2g
- Sugar: 6g
- Calcium: 55mg
- Iron: 2mg