Lemon blueberry sourdough bread is a delicious twist on classic sourdough, combining tangy citrus flavors with bursts of sweet, juicy blueberries.
This recipe brings together the bright zest of lemon and the slight tartness of sourdough, creating a loaf that’s perfect for breakfast, brunch, or a cozy afternoon treat.
The natural fermentation process adds depth to the flavor while keeping the bread soft and airy. A slice toasted with a little butter or honey makes for an irresistible bite.
Get ready to fill your kitchen with the warm, inviting aroma of freshly baked goodness!
NGREDIENTS
500g bread flour
350g water (room temperature)
100g sourdough starter
10g salt
1 lemon zest
1 cup blueberries
DIRECTIONS
1. In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and knead for 3-5 minutes.
2. Cover dough with a wet bowl and let rest for 30 minutes.
3. Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
4. Let the dough rest in a warm place for 4-12 hours. This depends on temperature of dough. Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly. Add the Leon zest and blueberries as you fold in the dough.
5. Place dough into a banneton basket and let rest 8-16 hours or overnight.
6. The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Bake for 30 minutes covered. Remove lid turned down oven to 400 degrees and bake for another 15-20 minutes.
7. Remove the bread from the oven and let it cool on a wire rack before slicing.
