Description
This homemade Lemon Blueberry Sourdough Bread is bursting with citrus and berry flavors! Made with a natural sourdough starter, this bread is soft, chewy, and perfect for breakfast or snacking.
Ingredients
Essential Ingredients:
- Sourdough Starter – ½ cup (active and bubbly)
- Bread Flour – 3 cups
- Water – 1 cup (filtered)
- Salt – 1 ½ teaspoons
- Honey or Maple Syrup – 2 tablespoons
- Lemon Zest – From 1-2 lemons
- Lemon Juice – 2 tablespoons
- Fresh Blueberries – 1 cup
Optional Add-ins:
- Vanilla Extract – 1 teaspoon
- Cinnamon – ½ teaspoon
- Chia Seeds – 1 tablespoon
Instructions
1. Prepare Your Sourdough Starter
- Feed your sourdough starter 4-6 hours before baking. It should be active and bubbly.
2. Mix the Dough
- In a large mixing bowl, combine sourdough starter, water, and honey. Mix well.
- Add bread flour and mix until just combined. Cover and rest for 30 minutes.
- Add salt, lemon zest, and lemon juice. Stretch and fold the dough to incorporate.
3. Bulk Fermentation
- Let the dough rise at room temperature for 4-6 hours, stretching and folding every 30 minutes.
- After 1 hour, gently fold in the blueberries.
4. Shape and Second Proof
- Shape the dough into a round loaf and place in a proofing basket.
- Cover and refrigerate overnight (8-12 hours).
5. Bake the Bread
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Transfer dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
- Remove the lid and bake for another 20-25 minutes until golden brown.
6. Cool and Enjoy
- Let the bread cool completely before slicing.
Notes
- Toss blueberries in flour before adding to prevent sinking.
- Cold ferment overnight for enhanced flavor.
- Use fresh, organic lemons for the best citrus taste.
- Allow bread to cool completely before slicing to avoid a gummy texture.
- Prep Time: 12 hours
- Cook Time: 45 minutes