Description
A rustic, artisan-style round loaf loaded with fresh, juicy blueberries that burst and bleed vibrant purple pockets of fruit into the dough during baking. It features a crackly, golden-brown crust with a soft, chewy interior, lightly sweetened to highlight the natural fruit flavor.
Recipe: Artisan Blueberry Sourdough / Yeast Bread
Ingredients
- Bread flour: 3 cups
- Warm water: 1 ¼ cups
- Active sourdough starter or active dry yeast: ½ cup active starter (or 2 tsp yeast)
- Sugar: 2 tablespoons
- Salt: 1 ½ teaspoons
- Fresh blueberries: 1 cup (gently washed and dried)
Step-by-Step Instructions
- Mix the Dough:
- In a large bowl, combine the warm water, yeast/starter, sugar, and salt. Add the bread flour and mix until a shaggy dough forms.
- Let it rest for 30 minutes (autolyse phase).
- Fold in the Blueberries:
- Gently fold the fresh blueberries into the dough, taking care not to crush them too much so they distribute evenly.
- Cover the bowl and let the dough rise at room temperature until doubled in size (or bulk ferment if using sourdough).
- Shape the Loaf:
- Turn the dough out onto a lightly floured surface. Shape it into a tight round ball (boule) as shown in the left image.
- Place the shaped loaf into a parchment-lined proofing basket or bowl for its final rise.
- Score and Bake:
- Preheat your oven (and a Dutch oven, if using one) to 425°F (220°C).
- Transfer the dough into the hot Dutch oven using the parchment paper. Score the top with a sharp blade or razor.
- Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 15 to 20 minutes until the crust is deeply golden and crisp.
- Cool and Slice:
- Allow the bread to cool completely on a wire rack before slicing to let the crumb set. Enjoy plain or with a spread of butter!