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Lemon Blueberry Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 7 reviews
  • Author: Sue
  • Prep Time: 45 minutes active + initial mixing
  • Cook Time: 45 minutes baking
  • Total Time: 19 hours including fermentation and cold retard
  • Yield: 10 servings (1 medium sourdough loaf)
  • Category: Bread
  • Method: Baking
  • Cuisine: American Artisan
  • Diet: Vegetarian

Description

This Lemon Blueberry Sourdough Bread is a beautifully tangy and sweet artisan loaf featuring fresh blueberries and lemon zest folded into a tangy sourdough base. Perfect for breakfast or a snack, it combines the rustic texture of traditional sourdough bread with bursts of juicy blueberries and bright citrus flavors. The dough undergoes a gentle stretch and fold technique and cold fermentation for enhanced flavor and texture, then is baked in a Dutch oven to achieve a golden, crisp crust.

Ingredients

Wet Ingredients

  • 375 g warm water
  • 100 g active sourdough starter

Dry Ingredients

  • 500 g bread flour
  • 14 g sea salt
  • Zest of 1 lemon
  • 30 g granulated sugar (2 tablespoons)
  • 25 g brown sugar (2 tablespoons, packed)

Add-ins

  • 175 g fresh blueberries

Instructions

  1. Make the Dough: In a large mixing bowl, combine 375g warm water with 100g active sourdough starter until mostly combined using a Danish dough whisk or a spoon. Add 500g bread flour and 14g sea salt, mixing until a shaggy dough forms, then knead with your hands until incorporated. Cover and set aside for 45-60 minutes.
  2. First Stretch and Fold: Uncover the bowl and with damp hands, gently pull and fold the dough over itself about 8 times, rotating the bowl after each fold. This helps develop gluten and improve dough strength. Cover and rest for 30 minutes. Meanwhile, zest a lemon and toss zest with 30g granulated sugar; set aside.
  3. Second Stretch and Fold with Lemon Zest: Dimple the dough by poking with damp fingers, sprinkle half the sugar-coated lemon zest evenly over the surface, then perform a full set of stretch and folds. Cover and rest for 45 minutes.
  4. Third Stretch and Fold with Lemon Zest: Repeat the stretch and fold process using the remaining sugar-coated lemon zest. Cover and rest for 60 minutes.
  5. Lamination: Turn the dough onto a lightly floured work surface. If dough pulls apart near the lemon zest, dust both dough and surface and knead gently to bring it together. Stretch the dough into a large rectangle, resting 5-10 minutes if needed to relax the gluten.
  6. Add Blueberries and Brown Sugar: Evenly distribute 175g fresh blueberries and sprinkle 25g brown sugar (reserve about 1/4 of each to be added later) over the dough. Fold up the bottom third like a letter, sprinkle remaining blueberries and sugar on the fold, fold top third over, then roll dough into a log shape. Return dough to bowl and cover.
  7. Bulk Ferment: Set dough aside in a warm place, covered, for 2 hours to ferment and rise.
  8. Shape the Dough: Transfer dough to a work surface and gently spread into a rectangle, careful not to burst blueberries. Fold bottom third up and top third down, rotate 90 degrees and roll into a log. Flip with a scraper, press flat gently, roll again and shape into desired form (batard or boule). Pinch or tuck ends accordingly. Dust with rice flour and place seam side up into a banneton.
  9. Proof and Cold Retard: Proof the dough in the banneton in a warm place for 2 hours, then cover and refrigerate to cold retard up to 3 days to develop flavor.
  10. Preheat Oven and Bake: Place Dutch oven or baking vessel in oven and preheat to 450°F (232°C). When ready, invert banneton onto parchment paper. Score the dough with a lame or sharp blade. Carefully transfer dough, using parchment as a sling, into preheated Dutch oven. Cover and bake at 450°F for 30 minutes, then uncover and bake for an additional 10-15 minutes until crust is deeply browned and internal temperature reaches 205-210°F.
  11. Cool: Remove bread from Dutch oven and transfer to wire rack. Cool completely for at least 2 hours before slicing to ensure optimal crumb texture.

Notes

  • Using a Danish dough whisk or hands helps incorporate ingredients effectively in high hydration dough.
  • Stretch and fold technique improves gluten development without intensive kneading.
  • The sugar-coated lemon zest adds a balanced brightness and sweetness throughout the dough.
  • Resting or cold fermentation enhances the bread’s flavor and texture complexity.
  • Handle blueberries gently to prevent bursting and color the dough beautifully.
  • Baking in a Dutch oven traps steam which produces a better crust texture.
  • Allowing bread to cool thoroughly before slicing prevents gummy crumb.
  • The recipe yields a rustic loaf suitable for breakfast, toasts, or snacks.

Find it online: https://suerecipe.com/lemon-blueberry-sourdough-bread-recipe/