Blueberry Lemon Sourdough is a vibrant, artisanal loaf that balances the tang of wild yeast with the sweet-tart explosion of fresh berries. This recipe focuses on crumb strength and sugar management to prevent the fruit inclusions from compromising the bread’s structure.
Ingredients
- Starter: 100g active sourdough starter.
- Foundation: 500g bread flour and 350g water.
- Inclusions: 1.5 cups fresh blueberries and zest of 2 lemons.
- Seasoning: 10g fine sea salt.
Step-by-Step Instructions
1. Inclusion Management
Incorporate blueberries and lemon zest during the lamination phase of your folds. This prevents the berries from being crushed, which would release excess moisture and turn the dough purple. Use high-protein bread flour to ensure the gluten can support the heavy fruit inclusions.
2. Cold Fermentation
Proof the shaped loaf in the refrigerator for 12-15 hours. Cold fermentation develops the complex “sour” profile that complements the sweet berries and provides a stiffer dough that is easier to score before baking.
3. Managed Baking Temperature
Bake in a preheated Dutch oven at 450°F for the first 20 minutes with the lid on. Remove the lid and drop the temperature to 425°F for the final 20 minutes. This reduction prevents the sugars in the blueberries and lemon from scorching before the internal crumb is fully set.