Blueberry Lemon Tangy Bread (Print Version)
# Ingredients:
→ Dough Base
01 -
Water, 330g (1⅓ cups)
02 -
Lemon juice, 20g (1½ tablespoons)
03 -
Active sourdough starter, 50g (¼ cup)
04 -
Bread flour, 500g (3½ cups)
05 -
Salt, 10g (1½ teaspoons)
06 -
Sugar, 50g (¼ cup)
→ Flavoring
07 -
Fresh lemon zest, from 1 lemon
08 -
Blueberries, 148g (1 cup)
# Instructions:
01 -
Pour water and lemon juice into a spacious bowl. Stir in your sourdough starter until completely blended.
02 -
Dump in the flour, sugar, salt, and lemon zest. Stir everything until you can't see any dry flour.
03 -
Wait half an hour, then with slightly wet hands, do one round of stretching and folding. Cover and let it sit.
04 -
Between 30-60 minutes later, toss in your blueberries and do another round of stretching and folding. Cover and let it sit at room temp.
05 -
Allow your dough to expand about 75%. You'll know it's ready when it looks puffy on top and you can see bubbles on the sides. This takes 10-14 hours.
06 -
On a clean counter without flour, fold the dough like an envelope and work it into a tight ball. Put it in your floured basket.
07 -
Stick it in the fridge for at least 8 hours but you can leave it there up to 2 days.
08 -
Get your dutch oven hot at 450°F. Cut the top of your dough and bake with the lid on for 25 minutes, then take the lid off for another 10-15 minutes until it looks done.
# Notes:
01 -
You can eat it hot or wait about 2 hours for it to cool down completely
02 -
Goes great with butter, cream cheese, or a dollop of lemon curd
03 -
You can tweak the timing to match when you're free by using the fridge