Blueberry Sourdough Bread
Nothing beats the combination of tart blueberries and the tangy depth of sourdough in a rustic, artisan-style loaf. This Blueberry Sourdough Bread is perfect for breakfast toast, a mid-day snack, or a sweet addition to your bread basket.
Ingredients
- 350 g 3 cups bread flour
- 70 g ½ cup active sourdough starter
- 240 g 1 cup water
- 7 g 1 ½ teaspoon salt
- 75 g ½ cup fresh blueberries
- 1 tablespoon honey or maple syrup (optional, for slight sweetness)
Instructions
Step 1: Mixing the Dough
- In a large mixing bowl, combine the sourdough starter, lukewarm water, and honey (optional for sweetness). Stir well until fully dissolved.
- In a separate bowl, mix the flour and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until all the flour is fully incorporated.
- Wet your hands and mix the dough further to ensure even hydration.
- Cover the bowl and let the dough rest for about 30 to 45 minutes (autolyse) to allow gluten formation and better dough structure.
Step 2: Bulk Fermentation (Stretch and Folds)
- Over the next few hours, perform stretch and folds every 30 minutes to strengthen the dough.
- To stretch and fold, grab a section of the dough, gently stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides.
- Let the dough rest at room temperature (70-75°F / 21-24°C) until it becomes puffy and airy, indicating proper fermentation.
Step 3: Adding Blueberries and Shaping the Loaf
- Lightly flour a work surface and transfer the dough onto it.
- Gently stretch the dough outward into a thin sheet, being careful not to tear it.
- Toss fresh or frozen blueberries with a little flour to prevent excess moisture, then evenly distribute them over the dough.
- Fold the dough over itself to enclose the blueberries and shape it into a round boule.
- Using a bench scraper or floured hands, pull the dough toward yourself to build surface tension.
- Transfer the shaped dough into a floured banneton or a bowl lined with a floured kitchen towel.
Step 4: Cold Proof (Overnight Fermentation)
- Cover the dough and place it in the refrigerator for 8 to 12 hours for a slow, flavorful fermentation.
- This process enhances the tangy sourdough flavor and improves the dough's texture.
Step 5: Baking the Blueberry Sourdough Bread
- Preheat the oven to 500°F (260°C) with a Dutch oven inside.
- Remove the cold dough from the refrigerator and place it onto parchment paper.
- Score the top of the dough at a 45-degree angle using a sharp knife or bread lame.
- Carefully transfer the dough into the hot Dutch oven and add two ice cubes to create steam for a crisp crust.
- Bake with the lid on for 20 minutes, then remove the lid, reduce the oven temperature to 450°F (232°C), and continue baking for another 20 to 22 minutes until the crust turns deep golden brown.
- Once baked, let the bread cool completely on a wire rack before slicing. This ensures the crumb is fully set, giving you a soft, airy texture inside with a crisp crust.
Notes
- Thaw Blueberries Before Using – Adding frozen blueberries directly to the dough will cause them to release excess moisture as they thaw, leading to a sticky, weak dough that's difficult to handle. To prevent this, always thaw, drain, and lightly coat the berries with flour before mixing them in.
- Handle Blueberries with Care – Mixing too vigorously or applying too much pressure when incorporating blueberries can cause them to burst, making the dough excessively wet and turning it an unappealing shade of purple. Gently fold them in to maintain their shape and prevent excess moisture.
- Maintain Dough Strength – Since blueberries add extra hydration, they can make the dough softer than usual. To keep the structure intact, ensure you perform enough stretch and folds throughout bulk fermentation to build gluten strength.
- Fixing Wet and Sticky Dough – Excess moisture from blueberries can make the dough too sticky and difficult to handle. To prevent this, always drain and flour the blueberries before adding them. If the dough still feels too wet, use a light dusting of flour while shaping—but avoid adding too much, as it can make the bread dense.
- Keeping Blueberries Evenly Distributed – If the blueberries sink to the bottom, the dough may be too weak or the berries too heavy with moisture. To fix this, strengthen the dough with stretch and folds during bulk fermentation and add the blueberries during shaping rather than early mixing to ensure even distribution.
Nutrition Facts
Nutrition
Calories: 162kcal
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