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PdfMix everything together and let sit for 30 minutes to allow the flour to hydrate.
Do stretch and folds every 30 minutes for 2 hours. (A total of 4)
Let sit on counter with a damp tea cloth, or use a pan lid that fits the bowl, for 12 hours or until doubled in size.
Once doubled in size, roll out on a lightly floured surface into a rectangle and add cream cheese and blueberries.
Fold each side over the additives and roll towards you, making sure to roll tightly.
Put bowl in a plastic sack, tie, and stick in fridge for 8-12 hours.
Preheat oven to 450°.
Pull dough out of refrigerator and score however you choose.
Bake in Dutch oven with lid on for 35 minutes.
Remove lid and continue baking for 20-25 minutes.
Add rice to the bottom of the Dutch oven and use parchment paper as well.