Blueberry Lemon Sourdough Bread

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and can be used without thawing.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is typically less expensive and can work well in bread.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and provides sweetness.

Take 25 grams of sourdough starter out of the fridge and feed it with 50 grams of water and 50 grams of bread flour.

Let the sourdough starter rise overnight for 6-8 hours until it doubles in size.

Zest two medium lemons using a microplane.

Mix the lemon zest with 25 grams of white sugar and set aside.

In a mixing bowl, add 325 grams of water and 100 grams of active sourdough starter, mixing to dissolve the starter.

Add 450 grams of bread flour and 10 grams of salt to the mixture and stir until there are no dry clumps of flour left.

Cover the dough with a kitchen towel and let it rest for 30 minutes.

Perform the first set of stretch and folds by adding the sugar and lemon zest mixture to the dough and incorporating it gently.

Stretch and fold each corner of the dough, covering it again and letting it rest for another 30 minutes.

After 30 minutes, add 150 grams of fresh blueberries to the dough during the second set of stretch and folds, being gentle to avoid squishing the blueberries.

Cover the dough again and let it rest for another 30 minutes.

For the third set of stretch and folds, add the remaining blueberries to the dough and incorporate them gently.

Transfer the dough to a greased glass bowl for the first rise, seam side down, and cover it with a lid or plastic wrap.

Let the dough rise at room temperature for 3-5 hours until doubled in size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens