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Artisan Blueberry Lemon Sourdough Bread

A stunning rustic sourdough loaf featuring a crispy, caramelized crust and an airy crumb speckled with juicy blueberries and bright lemon zest.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 day
Servings: 12 slices
Course: Breakfast, Side Dish, Snack
Cuisine: Artisan, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 450 g bread flour high protein
  • 50 g whole wheat flour
  • 350 g water lukewarm
  • 100 g sourdough starter active and bubbly
  • 10 g salt
Inclusions
  • 150 g blueberries fresh or frozen
  • 2 tbsp lemon zest from approx 2 lemons
  • 20 g honey optional

Equipment

  • Dutch Oven
  • Banneton (Proofing Basket)
  • Kitchen Scale
  • Bench Scraper
  • Lame or Razor Blade

Method
 

  1. Feed starter 4-6 hours before mixing so it is active and bubbly.
  2. Mix flours and water (reserve 20g water) in a bowl. Let rest for 1 hour (Autolyse).
  3. Add starter to the dough and mix well. Rest 20 minutes.
  4. Add salt, reserved water, and lemon zest. Mix until combined.
  5. Perform coil folds every 30 minutes for 2 hours.
  6. Stretch the dough out on a wet counter (Lamination), sprinkle with blueberries, and fold up.
  7. Allow to bulk ferment at room temperature until volume increases by 30-50%.
  8. Shape dough gently into a round boule and place in a dusted banneton. Refrigerate overnight (12-16 hours).
  9. Preheat Dutch oven to 500°F (260°C). Score cold dough and bake covered for 20 minutes.
  10. Remove lid, lower heat to 450°F (230°C), and bake 20-25 minutes until deeply golden.

Notes

Total time includes overnight fermentation. Active work time is approximately 60 minutes. Use rice flour for dusting the banneton to prevent sticking.