Lemon Blueberry Sourdough
Brighten your artisan baking routine with this Lemon Blueberry Sourdough, crafted using Early Bird’s Sourdough Bread Blend for complex flavor and optimal fermentation. This loaf incorporates a unique twist—lemon zest-infused water and fresh blueberries—for a subtly sweet, tangy profile perfect for breakfast or snacking. A high-hydration dough with autolyse and stretch-and-fold technique ensures a moist crumb and open structure, ideal for experienced bakers seeking to elevate their sourdough game.
Equipment
- Mixing Bowl
- Bench Scraper
- Banneton Basket
- Dutch Oven
Ingredients
Dry Ingredients
- 3 cups Early Bird Sourdough Bread Blend Feature ingredient
- 1 tsp sea salt
Wet Ingredients
- 1.25 cups water Infused with zest of 1 lemon, warmed to 90–95°F
- 0.25 cup active sourdough starter Fed within 4–6 hours
- 1 cup fresh blueberries Folded in during bulk fermentation
Instructions
- In a mixing bowl, combine the flour and lemon zest water. Mix until no dry bits remain. Let rest for 1 hour (autolyse).
- Add the sourdough starter and salt. Mix thoroughly using a pinching and folding method.
- Let rise at room temperature for 4–6 hours, performing 3–4 stretch-and-folds every 30 minutes. Fold in blueberries after the first hour.
- Shape the dough into a round and place in a floured banneton. Cover and refrigerate overnight (12–18 hours).
- Preheat oven and Dutch oven to 475°F. Flip dough onto parchment, score, and bake covered for 20 minutes, then uncovered for 25 minutes. Cool on a wire rack before slicing.
Notes
Brush the crust with lemon syrup after baking for a glossy finish. Try blackberries or raspberries as a substitution.
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