Preparation Time: 30 minutes
Resting & Fermentation Time: 8–12 hours
Shaping Time: 20 minutes
Baking Time: 40–45 minutes
Total Time: Approximately 10–13 hours
Difficulty Level: Intermediate
Recipe Yield: 1 large loaf (10–12 slices)
Cuisine: American Artisan Bread
Ingredients
For the Sourdough Dough
500g bread flour
350g water, room temperature
100g active sourdough starter
10g salt
1 tablespoon honey (optional)
For the Cream Cheese Filling
225g cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
For the Blueberry Filling
1½ cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon sugar
Equipment Needed
Large mixing bowl
Bench scraper
Dutch oven or bread baking pot
Parchment paper
Kitchen scale
Proofing basket (optional)
Instructions
Step 1: Prepare the Dough
In a large mixing bowl, combine the water and active sourdough starter. Stir until mostly dissolved. Add the bread flour and mix until no dry flour remains.
Cover the bowl and allow the dough to rest for 30 minutes. This process, known as autolyse, helps develop gluten and improves dough texture.
After resting, add the salt and honey. Mix thoroughly until incorporated.
Step 2: Stretch and Fold
Over the next 2 hours, perform four sets of stretch-and-folds every 30 minutes.
To do this:
Wet your hands slightly.
Grab one side of the dough.
Stretch upward and fold toward the center.
Rotate the bowl and repeat on all four sides.
The dough should become smoother and stronger after each fold.
Step 3: Bulk Fermentation
Cover the bowl and allow the dough to ferment at room temperature for 6–8 hours or until it has increased by approximately 50% in volume.
Fermentation times may vary depending on room temperature and starter strength.
Step 4: Prepare the Fillings
While the dough finishes fermenting, prepare the cream cheese mixture.
In a small bowl, combine:
Softened cream cheese
Sugar
Vanilla extract
Mix until smooth and creamy.
In a separate bowl, toss the blueberries with flour and sugar. This helps absorb excess moisture and prevents the berries from making the dough overly wet.
Step 5: Shape the Loaf
Transfer the dough onto a lightly floured surface.
Gently stretch it into a rectangle approximately 12 x 16 inches.
Spread the cream cheese mixture evenly across the center, leaving a border around the edges.
Sprinkle the blueberries over the cream cheese layer.
Carefully fold the dough inward from both sides, then roll it tightly into a loaf shape.
Pinch the seams closed to prevent filling leakage during baking.
Step 6: Final Proof
Place the shaped loaf seam-side up in a floured proofing basket or bowl lined with a clean kitchen towel.
Cover and refrigerate overnight for 8–12 hours.
Cold proofing enhances flavor and makes scoring easier before baking.
Step 7: Preheat the Oven
Place a Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
A thoroughly heated Dutch oven creates steam that helps develop a crispy artisan crust.
Step 8: Score and Bake
Carefully transfer the loaf onto parchment paper.
Using a sharp bread lame or knife, score the top with one long slash.
Place the loaf into the hot Dutch oven.
Cover with the lid and bake for 25 minutes.
Remove the lid and continue baking for an additional 15–20 minutes until the crust is deep golden brown.
The internal temperature should reach approximately 205°F–210°F (96°C–99°C).
Step 9: Cool Before Slicing
Transfer the loaf to a wire rack.
Allow it to cool completely for at least 1 hour before slicing.
This step is important because the crumb continues setting as the bread cools.
Recipe Intensity Levels
Preparation Intensity
Medium
The dough requires several stretch-and-fold sessions and careful shaping.
Skill Intensity
Intermediate
Basic sourdough knowledge is helpful, especially understanding fermentation and dough handling.
Flavor Intensity
Rich and Balanced
The tangy sourdough flavor pairs beautifully with sweet blueberries and creamy cheesecake filling.
Serving Suggestions
This Blueberry Cream Cheese Sourdough Loaf is delicious served:
Warm with butter
Toasted for breakfast
With coffee or tea
As part of a brunch spread
Topped with a light drizzle of honey
For an extra indulgent treat, spread additional cream cheese over toasted slices.
Storage Instructions
Store the loaf in an airtight container at room temperature for up to 2 days.
For longer storage:
Refrigerate for up to 5 days.
Freeze sliced portions for up to 3 months.
Reheat slices in a toaster or oven before serving.
Tips for Success
Use an active, bubbly sourdough starter for the best rise.
Avoid overfilling with blueberries to prevent tearing.
Dust proofing baskets generously with flour.
Refrigerated dough is easier to score cleanly.
Let the bread cool completely before slicing.
Nutrition Information
Per Serving (Based on 12 Slices)
Calories: 245
Protein: 7g
Carbohydrates: 39g
Sugars: 8g
Fiber: 2g
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 18mg
Sodium: 280mg
Potassium: 95mg
Calcium: 45mg
Iron: 2mg