Sort ingredients
dh_bressler
QR Code
Listen
Pdf
Combine all ingredients and let rest for 30 minutes to allow the flour to absorb the moisture.
Perform stretch and folds every 30 minutes over a 2-hour period (total of 4 sets).
Cover and let rest on the counter with a damp towel or a bowl lid for 12 hours, or until it doubles in size.
Once doubled, turn out onto a lightly floured surface, shape into a rectangle, and place ¾ block of cubed cream cheese and roughly 1 cup of blueberries on top.
Fold in the sides and roll tightly to seal in the filling.
Place the dough back into the bowl, cover it with a plastic bag, and refrigerate for 8–12 hours.
Preheat the oven to 450°F.
Remove the dough from the fridge and score as desired.
Bake in a Dutch oven with the lid on for 35 minutes.
Remove the lid and continue baking for an additional 20–25 minutes.