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The night before, or roughly 8-12 hours before you plan on mixing the dough, feed your sourdough starter.
In a large bowl, add the water, sourdough starter, and (optional) sugar and whisk together until combined.
Pour in the flour and salt and mix until a dough forms and no dry patches remain.
Cover the bowl and let the dough rest for 30 minutes at room temperature.
Let the dough rise at room temperature for roughly 4 to 6 hours.
Perform your first set of stretch and folds.
Spray your work surface with water and turn out your dough onto the surface.
Spread the fresh blueberries evenly across the dough.
Fold the dough and place it back in the bowl. Cover and let rest for another 60 minutes.
Perform two more sets of stretch and folds, with 60 minutes of rest between them.
Shape your dough and place it into a lightly floured and lined proofing basket.
Cover the dough and place it in the fridge overnight or up to 48 hours.
Preheat your Dutch Oven to 450°F for 30 minutes to 1 hour.
Score the bread and bake at 450°F for 30 minutes.
Remove the lid and continue baking at 425 for another 15 - 20 minutes.
Let the bread cool completely before slicing.