Lemon Blueberry Sourdough

Ingredients

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Sweet Starter

10 g sourdough starter

10 g honey

50 g bread flour

50 g water

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Main Dough

300 g warm water

100 g sweet starter

500 g bread flour

10 g salt (added after 1 hour)

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Citrus Sugar

Zest of 2 lemons

25 g sugar

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Blueberry Inclusion

4–6 oz dried blueberries

Juice of 2 lemons

Juice of 1 orange

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Optional Lemon Glaze

75 g powdered sugar

Zest & juice of 1 lemon

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Instructions

1. Sweet starter (night before): Mix all sweet starter ingredients. Cover loosely and ferment 10–14 hrs until bubbly and doubled.

2. Mix dough: Stir water + 100 g sweet starter. Add flour, mix until no dry flour. Rest 1 hr (fermentolyse).

3. Citrus sugar: Rub lemon zest and sugar together until fragrant.

4. Add salt & citrus sugar: Dimple in salt and citrus sugar; knead/stretch & fold 3–4 min until smoother.

5. Soak blueberries: Soak dried blueberries in lemon + orange juice while dough rests.

6. Stretch & folds: Do 1 set, rest 30 min.

7. Add blueberries: Drain, pat dry, add during second stretch & fold.

8. Coil fold: After 30 min, perform 1 coil fold (optional extra if dough is slack).

9. Bulk ferment: Let rise until puffy and jiggly (about 7 hrs at ~73°F).

10. Pre-shape: Shape into a round, rest 20 min.

11. Final shape: Shape into boule or batard.

12. Cold proof: Refrigerate 8–24 hrs.

13. Bake: 450°F (230°C) in preheated Dutch oven. Bake covered 25 min, uncovered 10–15 min to 205–210°F internal.

14. Optional glaze: Whisk glaze ingredients and drizzle over cooled loaf.

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My tweaks:

I used normal starter instead of the sweet starter in the recipe because I didn’t read the recipe in full before baking lol.

I used two bags of freeze dried blueberries (generic Target brand, 2 oz each). One bag in the juice of a large lemon and incorporated it into the dough during 2nd stretch and fold (as stated in the recipe). Next time I will spend more time mixing them into the dough because they clumped together a bit. Then I incorporated the second bag of blueberries during the final shaping. I was afraid the dough would get too wet if I soaked all of the blueberries.

I baked at 450F for 35min covered, then turned off the oven and left it in uncovered for additional 5min. The belly had a lot of exposed blueberries so I didn’t want the sugar to burn

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