Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by feeding your sourdough starter and soak dried blueberries in orange juice overnight.
- Combine sourdough starter, warm water, cane sugar, bread flour, salt, and lemon zest in a mixing bowl. Stir to form a shaggy dough.
- Cover and let the dough rest for 30 minutes.
- Perform three sets of stretch and folds over an hour, allowing time between each set.
- Let the dough rise for 4 to 6 hours at room temperature until it has doubled.
- Gently stretch the dough into a rectangle, fold in the blueberries, shape into a loaf, and place in a banneton.
- Cover and refrigerate for at least 12 hours.
- Preheat the oven to 425°F, score the loaf, and bake in a Dutch oven for 1 hour.
- Cool for at least one hour before slicing.
Nutrition
Notes
Fresh ingredients elevate the taste and essence of the Lemon Blueberry Sweet Sourdough Bread.
