Feed your sourdough starter: An active starter can take around 4-12 hours to peak, so adjust to what works best for your situation.

Make the dough: In a straight-edge bowl, add the active sourdough starter and filtered water. Mix with a Danish dough whisk or with your hand until it looks like a milky liquid.

Then, add the bread flour and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. The dough will look shaggy, not like a uniform dough ball.

Let the dough rest for at least a half hour before you move on to the next step.

Stretch and folds: With a bowl scraper, scrape the dough away from the bowl. Now, with slightly wet hands, grab a section of the dough and stretch the bread dough above your bowl. Then fold it over on top of the dough. Rotate your bowl clockwise a quarter of the way and repeat identical stretch and fold. Repeat the process until you come full circle, about 6 stretch and folds in total.

Let the dough rest for another 30 minutes. Repeat the identical stretch and fold process three more times (for a total of 4 different rounds), waiting at least 30 minutes between each stretch and fold. Cover the dough after each stretch and fold.

Bulk fermentation: In an environment of 70 degrees, doughs will typically bulk ferment for a total of 12 hours. Look for signs that your dough is done fermenting.

Pre-shape: With slightly wet fingers, gently release the dough from the sides of the bowl. Preshape the dough by doing another round of stretch and folds until you have gone full circle.

Final shape: After 30 minutes of rest, flip the dough, with the seam side up. Gently stretch the dough into a large rectangle. Spread half of the blueberries and lemon zest over the dough. Fold the left side of the dough towards the middle and spread half of the remaining blueberries and lemon zest on top. Fold the right side over the top, like a tri-fold, and spread the remaining blueberries and lemon zest on top. Roll the dough up starting from the end closest to you.

Cold proof: Place your proofing basket in the fridge to cold proof for 8-72 hours.

Score: Thirty minutes before baking, place the dough in the freezer. Preheat your Dutch oven to 450 degrees F.

Bake: Bake the Blueberry Lemon Sourdough Bread covered for 27 minutes. Then remove the lid and continue to bake for an additional 10-15 minutes until golden brown.

Allow your homemade bread to cool for at least 1 hour before cutting into it.