Lemon Blueberry Sourdough Loaf Recipe

Ingredients:

For the Dough:

• 1 cup sourdough starter (active and bubbly)
• 1 1/4 cups water
• 3 cups bread flour
• 1 tablespoon salt

Inclusions (during lamination):

• 1/4 cup sugar
• Zest of 1 large lemon
• A smidgen (1/4 teaspoon) vanilla bean paste
• 1 cup fresh blueberries (or more, to your liking)

For the Topping:

• Additional sugar for sprinkling
• A little more vanilla bean paste for brushing on top after baking

Instructions:

1. Mix the Dough:
   • In a large bowl, combine the sourdough starter, water, and bread flour. Mix until it forms a shaggy dough. Sprinkle the salt over the dough and continue mixing until fully incorporated.
2. Autolyse & Rest:
   • Let the dough rest for 30 minutes to 1 hour to allow the flour to hydrate.
3. Laminate the Dough:
   • Perform a series of folds every 30 minutes for 3 hours. During your first set of folds, gently fold in the sugar, lemon zest, vanilla bean paste, and blueberries. Be careful not to burst the blueberries as you incorporate them.
4. Shape and Proof:
   • Once the dough has risen and is bubbly, gently shape it into a loaf. Let it rest and proof for 2-4 hours (or overnight in the fridge for a cold proof).
5. Preheat the Oven:
   • Preheat your oven to 475°F (245°C) for at least 30 minutes before baking.
6. Bake the Loaf:
   • Transfer the loaf to a baking dish or Dutch oven. If using a Dutch oven, bake with the lid on for the first 20-25 minutes, then remove the lid and continue baking for another 20-25 minutes until the top is golden brown and the loaf sounds hollow when tapped.
7. Add the Finishing Touch:
   • After removing the loaf from the oven, brush the top with a little vanilla bean paste and sprinkle some sugar over it while it’s still warm.
8. Cool & Serve:
   • Allow the loaf to cool completely before slicing. The combination of lemon, blueberries, and vanilla will have your taste buds singing!

Tips:

• The extra moisture from the blueberries can cause the loaf to deflate a bit, so next time, you might want to reduce the amount of blueberries or bake a little longer to account for that moisture.
• The cold fermentation in the fridge can add a deeper flavor to your dough if you’re not in a rush!