Description
A soft, tangy loaf featuring bright lemon and sweet blueberries, perfect for breakfast or snacks.
Ingredients
Scale
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- zest of a lemon
- 8 tablespoons butter, room temperature (113g)
- 75g fresh blueberries, mashed
- 2 tablespoons honey (45g)
- a pinch of salt
Instructions
- Feed your starter until it is active and bubbly.
- Mix 50g active sourdough starter with 350g water in a large bowl.
- Add 500g bread flour and mix until just combined. Rest for 30 minutes (autolyse).
- Add 11g salt and fold the dough until smooth.
- Add 150g fresh blueberries and lemon zest. Fold gently so you do not burst all berries.
- Cover and do bulk fermentation at room temperature. Stretch and fold every 30 minutes for 2 hours.
- Shape gently and place in a proofing basket. Chill in the fridge for an overnight slow proof if desired.
- Preheat the oven with a Dutch oven inside to 230°C (450°F). Score the dough and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden.
- Let cool before slicing.
Notes
For best flavor, serve with butter, honey, cream cheese, or jam. Slice and freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg