This blueberry lemon sourdough bread is a tasty twist on classic sourdough! The zesty lemon pairs perfectly with sweet blueberries for a burst of flavor.
Making this bread is a joy, and your kitchen will smell heavenly! I love slathering a slice with butter for breakfast. You might want to keep it all to yourself! 😉
Key Ingredients & Substitutions
Bread Flour: Bread flour gives the best structure due to its higher protein content. If you don’t have it, you can use all-purpose flour, but the bread may be a bit softer.
Sourdough Starter: Make sure your starter is active and bubbly! If you don’t have one, you can buy a dry starter or use a store-bought yeast. Just follow their instructions to adjust the recipe accordingly.
Lemon Zest: Fresh lemon zest provides bright flavor. If you don’t have a lemon, lime zest can work too! Just remember to adjust the amount based on your taste preference.
Blueberries: Fresh blueberries are hard to beat, but you can use frozen ones in a pinch. Just thaw and drain them well to keep your dough from getting too wet.
Honey or Sugar: This is optional. If you prefer a less sweet bread, you can skip it. Otherwise, maple syrup or agave nectar can also be used as natural sweeteners.
How Do I Properly Fold and Shape Dough?
Folding and shaping are crucial to developing the right texture in sourdough. Here’s how to do it:
- During bulk fermentation, after 30 minutes of resting, wet your hands to prevent sticking. Grab one edge of the dough, stretch it up and fold it over the center. Turn the bowl and repeat 3-4 times.
- For final shaping, gently turn out the dough onto a floured surface. Use your hands to shape it into a ball by tucking the edges into the center, creating tension on the top.
- Place it seam side up into your banneton or towel-lined bowl to help maintain that shape.
Taking your time with these steps really pays off in the final loaf! Happy baking!
How to Make Blueberry Lemon Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour (about 4 cups)
- 350g water (about 1 1/2 cups), at room temperature
- 100g active sourdough starter (fed and bubbly)
- 10g fine sea salt (about 2 teaspoons)
- Zest of 1 large lemon
- 1 cup fresh or frozen blueberries (if frozen, thaw and drain well)
- 1 tablespoon honey or sugar (optional, to enhance sweetness)
Estimated Time Needed:
This delicious Blueberry Lemon Sourdough Bread will take about 4-6 hours, including a few hours for fermentation and proofing. If you decide to refrigerate it overnight, add about 8-12 hours to that. Your total baking time will be around 70 minutes, so plan accordingly!
Step-by-Step Instructions:
1. Mix the Dough
In a large bowl, combine the bread flour and water. Stir with a spatula or your hands until there are no dry patches of flour left. Cover the bowl loosely with a cloth or plastic wrap and let it rest for about 30 to 45 minutes. This process is called autolyse, and it helps to develop gluten.
2. Add Starter, Salt, Lemon Zest, and Sweetener
After the resting time, add your active sourdough starter, fine sea salt, lemon zest, and honey or sugar (if you’re using it). Mix everything together until it’s all well incorporated. Expect the dough to be sticky; that’s perfectly normal!
3. Bulk Fermentation with Folds
Cover the bowl and let the dough ferment at room temperature. For approximately 4 hours, you’ll want to perform stretch and folds during the first 2 hours. Every 30 minutes, grab one edge of the dough, stretch it upward, and fold it over the center. Turn the bowl and repeat 3-4 times during this time.
4. Add Blueberries
When the dough is bubbly and has started developing strength, gently incorporate the blueberries. Use a folding motion to avoid crushing them. This will keep the blueberries whole and prevent too much color from bleeding into the dough.
5. Shape the Dough
Turn the dough out onto a lightly floured surface. Shape it into a tight round boule or oval, tucking the edges into the center to create surface tension. Place the dough seam side up in a well-floured banneton or a bowl lined with a floured kitchen towel.
6. Final Proof
Cover the shaped dough, and let it proof for about 2 to 4 hours at room temperature, or refrigerate it overnight for even more flavor development. If you choose to refrigerate, make sure to allow the dough to warm up slightly before baking.
7. Preheat Oven
About 45 minutes before you intend to bake, preheat your oven to 475°F (245°C). Place a Dutch oven or baking stone inside to heat up—it’s essential for achieving that perfect crust!
8. Score and Bake
When the dough is ready, carefully invert it onto a piece of parchment paper. Use a sharp knife or a razor blade to score the top of the dough. This helps control how the bread expands while baking. Transfer the dough (with the parchment) into the hot Dutch oven, cover it with a lid, and let it bake for 20 minutes.
9. Finish Baking
After 20 minutes, remove the lid of your Dutch oven and continue baking uncovered for another 20-25 minutes. You’re looking for a deep golden brown crust—this is where the magic happens!
10. Cool
Once baked to perfection, remove the bread from the oven and cool it completely on a wire rack before slicing. This resting period allows the crumb to set nicely and enhances the flavor.
Enjoy your delightful Blueberry Lemon Sourdough Bread! It’s fantastic with a spread of butter or as a standalone treat.
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for part or all of the bread flour, but keep in mind that the texture will be denser. If using whole wheat flour, consider adding a bit more water since it absorbs more moisture.
What Should I Do If My Sourdough Starter Isn’t Active?
If your starter isn’t bubbling and rising as expected, feed it with equal parts flour and water and let it sit at room temperature until it becomes active. This can take a few feedings and up to 24 hours, depending on its condition.
Can I Add Other Fruits to This Recipe?
Absolutely! You can replace blueberries with other fruits like raspberries, blackberries, or even chopped apples. Just be mindful of the moisture content in the fruit to maintain the right dough consistency.
How Should I Store Leftover Bread?
Store leftover bread in a paper bag at room temperature for up to 3 days, or wrap it tightly in plastic wrap and freeze it for longer storage. To revive the crust, reheat it in a hot oven for a few minutes before enjoying.
