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:
- 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.
- Autolyse & Rest:
- Let the dough rest for 30 minutes to 1 hour to allow the flour to hydrate.
- 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.
- 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).
- Preheat the Oven:
- Preheat your oven to 475°F (245°C) for at least 30 minutes before baking.
- 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.
- 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.
- 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!