Sourdough blueberry and lemon bread step-by-step recipe with photos.
About this recipe
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 blueberries and lemon zest. The sweet blueberries and tangy lemon zest, when baked in the naturally leavened bread, tastes so wonderful. Do try this delicious sourdough blueberry and lemon bread during your next bake.
Step by step instructions
Combine starter and water. Add flour, mix well and let it rest. Add salt, blueberries, and lemon zest, and combine gently (steps 1,2).
Gently pull the dough to perform stretch and fold. Fold the dough back towards the center (steps 3-6).
The dough develops strength as you continue to stretch and fold. Continue to stretch and fold at regular intervals (steps 7,8,9).
The dough has developed good strength (step 10).
Let the dough sit for bulk fermentation. The dough almost doubles after bulk fermentation (steps 11,12).
Shape the dough and place in a well-dusted banneton (steps 13-15).
Score the dough and bake in preheated oven with the lid on (steps 16,17).
Next, take the lid off and bake (step 18).
Tips and tricks
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 they 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. Click here to see how to activate the sourdough starter for baking.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
I have made this sourdough with bread flour, but you can choose any flour – for example, a combination of plain flour and whole wheat flour.
Sourdough Blueberry and Lemon Bread
- 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 C (450 F) 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