✨Blueberry sourdough loaf✨
Ingredients:
➡️ 125g bubbly active starter
➡️ 315g warm filtered water
➡️ 500g bread flour
➡️ 10g of salt
Detailed Steps:
*combine active starter and warm water to form a frothy mixture.
* add in your bread flour and salt.
*mix ingredients until you form a shaggy dough
(Rest at room temp with a damp towel or bowl cover for 35-60 min)
*do 4 rounds of stretch and folds at least 30 min apart.
(Begin bulk ferment for 6-8 hours on the counter at room temp) Additional tips/notes: This time may very depending on the temp of your home and dough. You want to look for a domed top, bubbles, jiggly, and easily pulling away from edge of bowl without sticking.
*remove proofed dough onto a lightly floured surface. Carefully stretch dough into a rectangle
-this is when you will add your blueberries coated in sugar (to your liking) and then do a tri fold and roll into a ball. Carefully do your shaping to create tension in the dough ball not allowing any blueberries to break out.
*place into a lightly floured banneton or basket to proof in the fridge overnight. (Or you can always bake now)
•next day•
Preheat oven to 425 with your Dutch oven inside
Remove your dough from the fridge and do your scoring
Place dough carefully into your Dutch oven
Bake for 20 min with the lid on
30-35 with the lid off. Reach an internal temp of 205.
❤️❤️Let cool for 1 hr ! Then enjoy 😉 🫶
Baking homemade bread, especially sourdough, can be both an art and a science. This blueberry sourdough loaf not only incorporates fresh blueberries for a delightful sweetness but also benefits from the unique texture and flavor that comes from sourdough fermentation. To ensure the best results, using a bubbly, active starter is crucial, as it provides the necessary leavening power. The hydration level in this recipe, with the combination of 315g of warm filtered water to 500g of bread flour, produces a wet dough that helps create a lovely crust and moist interior. When you’re working with dough that contains fruit, like blueberries, it’s important to gently incorporate the fruit to maintain the integrity of the dough. Options such as dusting blueberries in flour before folding them into the dough can help prevent them from breaking down and leaking juice, ensuring your loaf remains beautifully blue throughout. Don’t forget to allow for proper fermentation and proofing times – these steps are vital for enhancing the flavor and texture of your final product. The baking phase is equally important; using a Dutch oven replicates the professional-grade steam environment needed for crust perfection. This blueberry sourdough loaf makes for a stunning centerpiece at brunch and pairs perfectly with a light spread of butter or cream cheese. With its crispy exterior and tender, flavorful interior, it's sure to impress family and friends alike. Happy baking!
