Name: Sourdough Blueberry and Lemon Bread
Prep time: 60 min
Cook time: 40 min
Total time: 1540 min
Ingredients: 100 grams sourdough starter (active, see notes); 365 grams bread flour; 240 grams filter water; 10 grams salt; 125 grams blueberries; 2 lemons (zested); Rice flour (to dust the banneton)

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Sourdough blueberry and lemon bread step-by-step recipe with photos.

The slight tang from the sourdough when combined with sweet blueberries and lemon zest makes this sourdough bread oh-so-soft and delicious. The classic combination of blueberry and lemon combined with sourdough is something you don’t want to miss.

I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of onions and turmeric. The sweet blueberries and tangy lemon zest, when baked in the naturally leavened bread, tastes so wonderful.

See the recipe for basic no-knead sourdough bread here.

FEW KEY THINGS TO REMEMBER WHEN MAKING SOURDOUGH BLUEBERRY AND LEMON BREAD:

The amount of lemon zest can be altered depending on your preference.
All of the blueberries may not be incorporated in the first go and that is fine. They will be incorporated as you do the stretch and folds. Just tuck the blueberries back into the dough if the pop on the surface.
Handle the dough carefully while doing stretch and fold, given the blueberries may make it slightly tricky to handle.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
I have made this sourdough with bread flour, but you can choose any flour – example, a combination of plain flour and whole wheat flour.

Sourdough Blueberry and Lemon Bread

Shilpa

Slight tang from the sourdough when combined with sweet bluberry and lemon zest makes this sourdough bread oh-so-soft and delicious.

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Course Breakfast, Main Course
Cuisine All

Prep Time 1 hr
Cook Time 40 mins
Fermentation Time 1 d
Total Time 1 d 1 hr 40 mins

Ingredients

100 grams sourdough starter active, see notes
365 grams bread flour
240 grams filter water
10 grams salt
125 grams blueberries
2 lemons zested
Rice flour to dust the banneton

Instructions

Combine active starter and water together
Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
Next add salt, blueberries and lemon zest to the dough. Mix well, making sure they are incorporated well
Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
Dust the banneton or kitchen towel well with rice flour
Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
Next day, place the dutch oven in the oven and preheat at 230 degrees celsius for 45 minutes
Take the dough out of the fridge once the oven is preheated
Score the dough using a blade or sharp knife
Place in the dutch oven and close the lid. Bake for 20 minutes
Take the lid off the dutch oven and bake for 20 minutes
Turn off the oven and let the bread sit in the oven for 15 minutes for curing
Cool completely, slice and serve

Notes

Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking

Click here to see how to stretch and fold the dough

Nutrition Facts

Sourdough Blueberry and Lemon Bread

Amount Per Serving

Calories 129 Calories from Fat 9

% Daily Value*

Fat 1g2%
Saturated Fat 1g6%
Sodium 325mg14%
Potassium 63mg2%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%

Vitamin A 6IU0%
Vitamin C 11mg13%
Calcium 9mg1%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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