Pin it
Each slice of this artisanal sourdough reveals a perfect harmony of tart citrus and sweet blueberries, nestled within a well-developed crumb. The naturally fermented dough creates a complex base that allows both the bright lemon and bursts of berry to shine through in every bite.
Key Ingredients
- Bread Flour: Provides structure and chewy texture
- Active Sourdough Starter: Properly fermented for optimal rise
- Fresh Blueberries: Choose firm, ripe berries
- Lemons: Both zest and juice add brightness
- Raw Honey: Natural sweetener that enhances fruit flavors
- Sea Salt: Balances and amplifies all flavors
- Filtered Water: For proper dough hydration
- Lemon Curd: Optional flavor enhancement
- Butter: For serving
Method Overview
- Starter Preparation:
- Feed starter and allow 8-12 hours for peak activity at 70-75°F
- Dough Development:
- Autolyse flour mixture, incorporate starter and remaining ingredients, rest 30 minutes
- Building Structure:
- Complete stretch-and-fold sequence, adding berries during final fold
- Primary Fermentation:
- Bulk rise 4-6 hours until properly developed
Pin it
A sprinkle of cardamom enhances both citrus and berry notes while adding subtle depth to the loaf.
Shaping Instructions
Shape gently to maintain dough structure and protect berries. Rest 20 minutes under cloth. Final shaping requires delicate handling to prevent berry damage. Create tension while keeping berries intact. Place in banneton seam-side up.
Fermentation Guide
Retard dough 8-12 hours in refrigerator. Look for proper proofing indicators: gentle spring-back when pressed, subtle surface bubbles. Warm 30 minutes before baking.
Baking Technique
Heat Dutch oven to 450°F. Score confidently, avoiding berries. Bake covered 25 minutes, then uncovered 15-20 minutes until golden. Target internal temperature of 205°F.
Cooling Instructions
Cool completely on wire rack for minimum 2 hours. This step ensures proper texture development and flavor distribution. Listen for crust crackling.
Storage Guide
Keep at room temperature in cloth bag up to 2 days. For longer storage, slice and freeze with parchment separators. Toast directly from frozen. Avoid refrigeration.
Recipe Variations
Adapt while maintaining sourdough base. Try mixed berries, orange-cranberry combination, or add white chocolate. Consider lime zest variation or incorporate toasted nuts.
Pin it
This sourdough creation showcases the artistry of combining traditional fermentation with fresh fruit. The interplay of tangy sourdough, sweet berries, and bright citrus creates an exceptional loaf suitable for any occasion.
Frequently Asked Questions
- → Is it okay to use frozen blueberries in the dough?
- Totally! Just don’t thaw them first—they might leave a bit of purple in the dough, but they’ll taste amazing.
- → What’s the benefit of adding lemon juice?
- The juice sharpens the sourdough’s natural tang, creating deeper and more complex flavors.
- → How can I avoid squashing the blueberries while mixing?
- Add the fruit carefully during the last folds of the dough, treating it gently so the blueberries stay intact.
- → Can I skip keeping the dough in the fridge overnight?
- Chilling the dough overnight gives it better flavor and makes handling easier, but you can shorten it to 4 hours if you’re in a hurry.
- → Why is it important to wait before slicing the bread?
- Letting it cool helps the loaf hold together properly, stopping it from going sticky when you cut into it.