Blueberry Sourdough Bread
Ingredients
- 500 g bread flour
- 350 g water (70% hydration)
- 100 g active sourdough starter (fed and bubbly)
- 10 g salt
- 180–220 g fresh blueberries
- Optional: 1 tbsp honey or maple syrup for a slightly sweeter loaf
- Rice flour or bread flour for dusting
Instructions
1. Mix the Dough
- Mix flour and water until no dry flour remains.
- Rest for 30–45 minutes (autolyse).
2. Add Starter & Salt
- Mix in the sourdough starter and salt until well incorporated.
- If using honey, add it now.
3. Stretch and Fold
Over the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes.
During the second fold, gently add the blueberries a handful at a time, folding carefully so they don’t burst too much.
4. Bulk Fermentation
Let the dough rise until it increases by about 50–75%, usually 4–6 hours total at room temperature (depending on temperature).
5. Shape
- Turn dough onto a lightly floured surface.
- Shape into a tight round.
- Place seam-side up in a floured banneton or a bowl lined with a floured towel.
6. Cold Proof
Refrigerate for 8–16 hours.
7. Bake
- Preheat oven and Dutch oven to 475°F (245°C) for at least 45 minutes.
- Turn dough onto parchment.
- Score with a sharp blade.
- Bake:
- 20 minutes covered
- Reduce to 450°F (230°C) and bake 20–25 minutes uncovered until deep golden brown.
8. Cool
Allow the loaf to cool for at least 2 hours before slicing.
Tips
- Fresh blueberries hold their shape better than frozen.
- If using frozen blueberries, don’t thaw them first.
- Dust the berries lightly with flour before folding them in to help distribute them evenly.
- A little blueberry juice streaking through the dough is normal and gives the loaf its beautiful purple marbling.