Easy Lemon Blueberry Sourdough (Print Version)
# Ingredients:
→ Dough Base
01 -
330g (1⅓ cups) of water
02 -
20g (1½ tablespoons) of fresh lemon juice
03 -
50g (¼ cup) sourdough starter that's ready to use
04 -
500g (3½ cups) bread flour
05 -
10g (1½ teaspoons) fine salt
06 -
50g (¼ cup) white sugar
→ Flavoring
07 -
The zest from one lemon
08 -
148g (1 cup) of fresh blueberries
# Instructions:
01 -
Splash water into a big mixing bowl and add the lemon juice. Stir in the sourdough starter till it’s all smooth.
02 -
Throw in your flour, sugar, salt, and zest. Stir everything until there’s no dry flour left.
03 -
Let it sit for 30 minutes, then stretch and fold with damp hands. Cover up and relax it for a bit.
04 -
Give it 30–60 minutes, then gently work the blueberries into the dough with another stretch—and—fold. Cover again and leave it to ferment at room temperature.
05 -
Let the dough rest till it’s grown about 75%, looking puffed-up with bubbles forming at the sides. This might take around 10–14 hours.
06 -
On a clean surface (without extra flour), fold the dough into a nice taut circle using envelop folds. Pop it in a floured proofing basket.
07 -
Cover the dough and chill it in the fridge for at least 8 hours, or as long as 2 days.
08 -
Heat your dutch oven to 450°F. Score the dough however you like and bake for 25 minutes covered, followed by 10–15 minutes uncovered until it’s golden and cooked inside.
# Notes:
01 -
You can eat it warm or wait 2 hours to fully cool it down.
02 -
Pair it with butter, cream cheese, or a dollop of lemon curd.
03 -
With a long cold proof, you can easily adjust the timing to what's convenient for you.