Prep Time: 30 minutes
Autolyse Time: 1 hour
Bulk Fermentation: 4–6 hours
Cold Proof: 8–12 hours
Bake Time: 45–50 minutes
Total Time: Approximately 15–20 hours
Yield: 1 large loaf (10–12 slices)
Difficulty: Intermediate
Ingredients
- 500g bread flour
- 350g water, room temperature
- 100g active sourdough starter
- 10g fine sea salt
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries (or frozen, not thawed)
- 1 teaspoon vanilla extract (optional)
- Rice flour or bread flour for dusting
Equipment
- Large mixing bowl
- Bench scraper
- Dutch oven with lid
- Banneton or proofing basket
- Kitchen towel
- Sharp bread lame or knife
- Cooling rack
Instructions
Step 1: Mix the Dough
In a large bowl, combine the bread flour and water until no dry flour remains. Cover the bowl and allow the dough to rest for one hour. This resting period, known as autolyse, helps improve gluten development and creates a softer crumb.
Step 2: Add Starter and Salt
Add the active sourdough starter, salt, lemon zest, lemon juice, and vanilla extract if using. Mix thoroughly until everything is evenly incorporated into the dough.
Step 3: Stretch and Fold
During the first two hours of bulk fermentation, perform four sets of stretch and folds every 30 minutes. Gently lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.
Step 4: Add the Blueberries
During the final stretch and fold, carefully add the blueberries. Fold gently to distribute them evenly throughout the dough while avoiding crushing the fruit.
Step 5: Bulk Fermentation
Cover the bowl and allow the dough to continue fermenting for another two to four hours, depending on the room temperature. The dough should become airy, puffy, and increase noticeably in size.
Step 6: Shape the Dough
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Avoid pressing out the air bubbles. Let it rest for 20 minutes before performing the final shaping.
Place the shaped dough seam-side up into a floured proofing basket.
Step 7: Cold Proof
Cover the basket with a clean towel or plastic wrap and refrigerate for 8 to 12 hours. This overnight proof develops flavor and makes scoring much easier.
Step 8: Preheat the Oven
Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.
Step 9: Score and Bake
Carefully transfer the dough onto parchment paper. Dust lightly with flour and score the top with a sharp blade.
Place the loaf into the hot Dutch oven.
Bake covered for 25 minutes.
Remove the lid and continue baking for another 20 to 25 minutes until the crust becomes deep golden brown and crisp.
The internal temperature should reach approximately 208–210°F (98–99°C).
Step 10: Cool
Transfer the bread to a cooling rack and allow it to cool completely for at least one hour before slicing. This ensures the crumb finishes setting and prevents a gummy texture.
Recipe Tips
- Use a bubbly, active sourdough starter for the best rise.
- Fresh blueberries hold their shape better, but frozen blueberries also work well.
- Avoid overmixing after adding the blueberries.
- If your kitchen is cool, bulk fermentation may require additional time.
- A Dutch oven creates steam, resulting in a beautifully crisp crust.
Serving Suggestions
This bread tastes delicious:
- Toasted with salted butter
- Spread with cream cheese
- Served with lemon curd
- Paired with tea or coffee
- Alongside yogurt and fresh berries
- As part of a brunch platter
Storage
Store the loaf in a paper bag or bread box for up to three days.
For longer storage, wrap tightly and freeze for up to three months. Thaw at room temperature and refresh in a warm oven for a few minutes before serving.
Nutrition Information (Per Slice)
- Calories: 210
- Carbohydrates: 41g
- Protein: 6g
- Fat: 2g
- Saturated Fat: 0.3g
- Fiber: 2g
- Sugar: 5g
- Sodium: 230mg
- Potassium: 85mg
- Vitamin C: 4% Daily Value
- Calcium: 2% Daily Value
- Iron: 10% Daily Value