Ingredients
- 1/2 cup active sourdough starter
- 3 1/2 cups bread flour
- 1 1/4 cups water
- 1 1/2 teaspoons salt
- 1 cup fresh blueberries
- 2 tablespoons lemon zest
- 2 tablespoons honey
- 1 tablespoon olive oil
Instructions
- Feed sourdough starter 4–6 hours before baking until bubbly and active.
- Mix starter with water and honey in a large bowl. Stir in bread flour until a rough dough forms. Let rest for 30 minutes (autolyse).
- Sprinkle in salt and drizzle with olive oil. Gently knead until incorporated. Cover and let rest 30 minutes.
- Begin bulk fermentation: perform 3 sets of stretch and folds over 2–3 hours, 30 minutes apart. During second fold, gently add lemon zest and blueberries.
- Let dough rise until about 50% larger (3–5 hours). Shape into a round or oval loaf, place in a floured proofing basket, and proof at room temp or refrigerate overnight.
- Preheat oven to 475°F (245°C) with Dutch oven inside. Transfer dough, score top, and bake covered for 20 minutes.
- Remove lid and bake uncovered for 20–25 minutes until golden. Cool on wire rack before slicing.
Notes
- Use frozen blueberries if fresh are unavailable—rinse and pat dry before folding in.
- Add lemon juice or extract for a stronger citrus flavor.
- Toss in chopped nuts for texture or drizzle with glaze after baking for a dessert-style loaf.
- Substitute part of bread flour with whole wheat for a rustic variation (add extra water if needed).
- Store at room temp for 3 days or freeze sliced for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
