Sourdough Blueberry Lemon Artisan Bread

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Sourdough Blueberry Lemon Artisan Bread

Blueberry lemon sourdough bread is one of the most delicious variations of artisan bread I make in my kitchen, and I've made lots of variations in my 6+ years of sourdough baking! This loaf is packed with lemon and blueberry flavor.

Prep Time15

Cook Time40

Additional Time12

Total Time12 55

Course: Bread

Cuisine: American

Keyword: artisan bread, blueberry lemon loaf, sourdough

Servings: loaf

Calories: 142kcal

Author: hopewellheights

Equipment

Mercer Culinary M23210 Millennia Black Handle
SAINT GERMAIN Premium Hand Crafted Bread Lame
Brod & Taylor Folding Proofer & Slow Cooker
Dough Cutter and Scraper Tool Kitchen
Bread Banneton Proofing Baskets 9 Inch: Round
Amazon Basics Enameled Cast Iron Covered Round Dutch Oven
Weck Tulip Jars 1 Lite

Ingredients

Dough

1 ½ cups warm water 355 grams
1 cup active sourdough starter 225 grams
3 cups all-purpose flour 360 grams
1 tablespoon salt 17 grams

Blueberry Lemon Mixture

1 tablespoon flour
1 cup frozen blueberries
zest from 1 whole lemon

Instructions

Prepare the Dough

Pour 1.5 cups of warm water
(no warmer than 110°F or you may kill the yeast in your starter)
into a large bowl, then add 1 cup of active sourdough starter and 3 cups of flour. Stir it all together just enough to get the flour mixed in, but don't knead, and don't worry about little lumps and inconsistencies.
Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.
After the 30 minutes is up, add 1 tablespoon salt to the dough, get your hands wet (water helps handle sticky dough), and use your hands to work the salt into the dough for a minute or so. Then cover the dough with a towel.

Bulk Fermentation with Stretch and Folds

Stretch and fold the dough.
Cover the bowl with a towel, and let it rest for 30 minutes.
After 30 minutes, repeat the stretch and fold process just like the first time. Cover and let the dough rest for another 30 minutes. Repeat this stretch and fold process followed by a 30-minute rest 3 times, for a total of 3 stretch and folds.
After the third stretch and fold, cover the dough and let it rest until it is doubled in size. Depending on the strength of your starter, the hydration of the dough, and the temperature + elevation of your home, this could take anywhere from 2 to 12 hours.

Make the Blueberry Lemon Zest Mixture

Add 1 tablespoon of flour, 1 cup of frozen blueberries, and zest from a whole lemon to a small bowl and stir gently to coat the blueberries in flour. Set aside.

Shape the Dough

Once the dough has doubled in size, turn it out onto a lightly floured work surface and stretch it into a big rectangle, kind of like if you were going to make cinnamon rolls.
Spread 2/3 of the blueberry lemon zest mixture over the dough rectangle.
Fold one of the long sides of the dough over to bring the edge to the middle of the rectangle, then fold the other long side over the top of the first side. Now that the dough is folded into 3 layers it looks like a very long, skinny rectangle.
Spread the remaining 1/3 of the blueberry-lemon zest mixture over the dough.
Then, start at the end closest to you and roll the dough up into a ball.
Roll the ball of dough toward you in a circular motion so the seam side is facing down. Use both hands to spin the dough on the work surface a few times to tighten the seal underneath and create surface tension.

Final Proof

Turn the shaped ball of dough over into a banneton basket so the seam side is now facing up, cover the basket with plastic wrap or place it in a big plastic bag, and place it in the fridge to cold-proof before baking. Cold proof for at least 2 hours, up to 24 hours. I often let mine cold-proof overnight.

Score and Bake the Bread

When you're ready to bake, start by preheating a dutch oven, bread oven, or crock with a lid in the oven at 425F for 30 minutes.
Remove the dough from the fridge, and turn it out onto a piece of parchment paper. Lightly dust the tip of the dough with flour (optional) and then use a razor blade to score the dough.
Place the dough on the parchment paper in the hot dutch oven and cover it with the lid. Bake at 425F with the lid on for 30 minutes.
After 30 minutes, remove the lid and bake for another 8-10 minutes until the top of the loaf is golden brown. Place the loaf on a wire rack to cool for an hour at the very least before slicing.
Professional sourdough bakers recommend allowing the loaf to rest for 12-24 hours before slicing for the best results. This is because the dough is still very hot and lots of moisture is trapped inside when it first comes out of the oven. If you cut into the loaf before it is cooled, it will lose moisture and be gummy, dry, and tough. It's worth the wait!

Notes

Perform the float test with your sourdough starter before you prepare the dough. Drop a spoonful of starter into a cup of water, if it floats it is ready to use.

Use quality flour and untreated water. At least make sure the flour is unbleached. Organic flour is preferable.

Watch the dough, not the clock. When the dough is rising, be patient. Give it as much time as it needs to double in size before shaping.

Use a glass bowl or clear plastic baking bucket so you can see the dough as it rises and observe air bubbles and whether or not it has doubled in size.

Use a very sharp knife when slicing your bread, I use this bread knife which cuts sourdough like butter.

Use steam in your oven which is the best way to achieve a nice, crisp crust that is not burnt. Place a pan of hot water on the bottom rack of the oven while the bread bakes.

Make French Toast! Mix up a few eggs, milk, vanilla extract, and a tablespoon of brown sugar in a large bowl. Dip slices of the sourdough blueberry lemon bread in the egg mixture and cook on a griddle or in a skillet until browned. Serve with butter, maple syrup, and powdered sugar.

Nutrition