Description
This lemon blueberry sourdough bread is a vibrant artisan-style loaf bursting with juicy blueberries and fresh citrus zest. Naturally fermented for deep flavor and improved digestibility, this homemade bread delivers a perfect balance of tangy sourdough, sweet berries, and bright lemon aroma.
Ingredients
Scale
- 500g bread flour
- 100g whole wheat flour
- 10g sea salt
- 20g honey or maple syrup
- 350g active sourdough starter (100% hydration)
- 300ml lukewarm water
- Zest of 2 lemons
- 150g fresh blueberries (tossed in 1 tablespoon flour)
Instructions
- In a large bowl, mix bread flour, whole wheat flour, and lukewarm water until combined. Cover and let rest for 1 hour (autolyse).
- Add sourdough starter, sea salt, honey or maple syrup, and lemon zest. Mix thoroughly until incorporated.
- Begin bulk fermentation for 4 hours at room temperature. Perform stretch-and-folds every 30 minutes. During the third fold, gently incorporate the floured blueberries.
- Shape the dough into a boule and place seam-side up in a floured banneton basket.
- Cover and refrigerate for 8–12 hours for cold proofing.
- Preheat a Dutch oven to 450°F (230°C). Transfer dough onto parchment paper, score the top, and place into the hot Dutch oven.
- Bake covered for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Toss blueberries in flour to prevent sinking and excess moisture.
- Ensure your sourdough starter is bubbly and active before mixing.
- If your kitchen is warm (above 75°F/24°C), reduce proofing time to avoid overproofing.
- For a vegan option, use maple syrup instead of honey.
- Store at room temperature for 2 days, refrigerate for 5 days, or freeze sliced for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg