Lemon Blueberry Sourdough Bread (Print-Friendly Format)

Tangy sourdough with zesty lemon and juicy blueberries, baked golden for a fruity artisan loaf.

# Ingredients You’ll Need:

→ Main Dough

01 - 400 g strong white bread flour (minimum 12.5% protein content)
02 - 1 teaspoon fine salt
03 - 1 tablespoon caster sugar
04 - 240 ml water
05 - 160 g active sourdough starter (100% hydration)

→ Mix-Ins

06 - 150 g fresh blueberries
07 - Zest of 2 lemons

# How to Make It:

01 - Feed your sourdough starter and keep covered in a warm place (21-27°C) for approximately 4 hours until doubled in size.
02 - Combine flour and water in the bowl of a stand mixer to form a shaggy dough. Mix for 1–2 minutes, cover with a damp towel, and rest for 30–60 minutes to hydrate.
03 - Add salt, caster sugar, and active starter to the hydrated flour. Knead using the stand mixer with dough hook for 10–15 minutes until smooth and elastic.
04 - Transfer dough to a large bowl, cover, and rest in a warm place for 30 minutes. With wet hands, perform a coil fold, cover, and rest for another 30 minutes.
05 - Perform three additional sets of coil folds at 30-minute intervals. Dough should become less sticky and more elastic after each fold.
06 - On a wetted work surface, gently stretch the dough without tearing. Evenly scatter one third of the blueberries and lemon zest across the centre, then fold. Repeat with remaining blueberries and zest, folding after each scatter to create layered incorporation.
07 - Return dough to the bowl, cover, and allow to rise in a warm area for 1–3 hours, until visibly expanded.
08 - Turn dough onto a lightly floured surface, gently folding the four corners into the centre. Flip dough seam-side down, round into a tight ball using a bench scraper and hand to create surface tension.
09 - Place shaped dough seam-side up into a well-floured proofing basket. Pinch seam closed if needed, dust lightly with flour, and cover with a towel.
10 - Enclose the basket in a large plastic bag and refrigerate for 12–36 hours for final rise and flavour development.
11 - Place Dutch oven with lid inside oven and preheat to 240°C.
12 - Remove dough from fridge, invert gently onto parchment paper. Dust with flour and score deeply at a 30–45° angle to create a controlled ear.
13 - Transfer dough with parchment paper into preheated Dutch oven, cover, and bake at 240°C for 30 minutes.
14 - Remove lid, reduce oven temperature to 200°C, and bake for an additional 20 minutes until crust is golden brown.
15 - Remove bread from Dutch oven and place on a wire rack. Let cool to room temperature before slicing.

# Extra Tips:

01 - Use active, bubbly sourdough starter for best rise and oven spring.
02 - Incorporate blueberries gently to avoid crushing and discolouring the dough.
03 - Cold retardation deepens flavour and enhances crust texture.
04 - Allow bread to cool completely to set the crumb and retain juiciness from blueberries.

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