4 cups all-purpose flour (you may need a bit more or less, depending on dough consistency)
2 tsp salt
1/4 cup sugar (optional, but recommended for sweetness)
1/2 cup fresh blueberries (plus more for the dough)
4 oz cream cheese, softened
1 tbsp olive oil or melted butter (optional, for added softness)
1 tbsp honey or maple syrup (optional, for extra sweetness)
Instructions:
Mix the Dough:
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is dissolved. Add the flour, salt, and sugar (if using) to the bowl and mix until the dough comes together. It will be slightly sticky.
Bulk Fermentation (First Rise):
Cover the bowl with a damp towel or plastic wrap and let it set for about 1 hour at room temperature. After the hour, begin the stretch and fold process: every 30 minutes, stretch one edge of the dough and fold it over to the opposite side. Repeat 4 times over the next 2 hours. During the stretch and folds, gently fold in some blueberries (be careful not to crush them too much).
Shaping:
After the final stretch and fold, turn the dough out onto a lightly floured surface. Add more fresh blueberries and the softened cream cheese. Gently fold the cream cheese into the dough, making sure it’s evenly distributed without overworking it. Shape the dough into a round or oval loaf.
Final Rise:
Place the dough onto a piece of parchment paper, cover it, and refrigerate it overnight (or for at least 12-14 hours). This will allow the dough to develop more flavor and the blueberries and cream cheese to infuse into the loaf.
Preheat Oven and Dutch Oven:
The next day, preheat your oven to 450°F (230°C) and place a Dutch oven (with its lid) inside to preheat as well.
Bake the Bread:
Once your oven and Dutch oven are preheated, carefully transfer the dough (with parchment paper) into the hot Dutch oven. Put the lid on and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 20 minutes to allow the crust to brown and become crisp.
Cool:
Once the bread is baked, remove it from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Recipe Notes:
Sugar: You can definitely add sugar to the dough next time for a little sweetness, especially to balance the tartness of the blueberries.
Cream Cheese: The cream cheese creates a soft, creamy texture in the bread, so be gentle with folding it in to avoid overworking the dough.
Blueberries: Adding blueberries during the stretch and fold helps incorporate them into the dough evenly. Just be cautious not to burst them during handling.
