How do I add blueberries to sourdough bread?

To add blueberries to your sourdough bread, gently fold them into the dough during the lamination stage. This helps distribute the blueberries evenly without crushing them, ensuring a burst of flavor in every slice.

What kind of flour is best for lemon blueberry sourdough bread?

Using strong white bread flour is ideal for lemon blueberry sourdough bread as it provides the right structure and chewiness. The higher protein content ensures a good rise and firm crumb.

Can I use frozen blueberries in sourdough bread?

Yes, you can use frozen blueberries, but make sure to keep them frozen until adding to the dough. This prevents them from bleeding too much and turning the dough purple.

How does lemon zest enhance sourdough bread?

Lemon zest adds a bright, citrusy aroma and flavor to sourdough bread, complementing the yeastiness and enhancing the overall freshness of the loaf.

What is the best temperature to bake lemon blueberry sourdough?

Bake your lemon blueberry sourdough at 240°C / 465°F initially, then reduce to 200°C / 390°F. This helps achieve a crusty exterior while ensuring the inside is fully baked.

Lemon Blueberry Sourdough Bread Recipe

Description

A delightful Lemon Blueberry Sourdough Bread Recipe that combines sourdough fermentation with vibrant citrus and berry flavors, perfect for summer baking recipes.

Ingredients

Scale

400g strong white bread flour (3 ¼ cups)
1 tsp salt
1 tbsp caster or granulated sugar
240ml water (1 cup)
160g active sourdough starter (about ⅔ cup)
150g fresh blueberries (1 cup)
Zest of 2 lemons

Instructions

Feed sourdough starter and allow it to double at room temperature, roughly 4 hours.
Mix flour and water into a shaggy dough with a stand mixer, cover for 30-60 minutes for autolyse.
Incorporate salt, sugar, and starter, mix until smooth and elastic, then transfer to a large bowl and rest for 30 minutes.
Perform first set of coil folds, repeat three more times every 30 minutes.
Laminate dough by stretching on wet surface, adding blueberries and lemon zest, fold to form a dough parcel.
Allow fermenting for 1 to 3 hours, shape into a ball, place seam-side up in proofing basket, refrigerate for 12-36 hours.
Preheat oven to 240°C with Dutch oven inside, invert cold dough onto parchment, score, and bake covered for 30 minutes.
Remove lid, reduce temperature to 200°C, bake additional 20 minutes until golden brown.
Cool completely on a wire rack before slicing.

Notes

Ensure sourdough starter is active and bubbly before use.
A Dutch oven is vital for the perfect crust.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 140 kcal
Sugar: 5 g
Sodium: 200 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: Lemon Blueberry Sourdough Bread Recipe, summer baking recipes, artisan sourdough bread