Lemon Blueberry Sourdough Loaf

Sourdough baking is an emotional roller coaster. I devote two full days to feeding a giant blob of flour and water and care for it like it's an heirloom that's been passed down through the family for generations.🥖😅 I carefully fold it.  I stretch it.  I tuck the dough into bed at night. I whisper encouraging words to it.😅 

You've probably already figured out that I get emotionally invested in my sourdough and as if making regular sourdough wasn't stressful enough - I decided to add fruit to my latest batch which added a whole new element of surprise to the baking process.😬 
Will the blueberries disrupt the delicate hydration levels in the dough? 🫐
Will the berries stick to the basket during proofing? 
Will they explode during the baking process and turn the inside of my oven purple? 🤣💜 

​Every sourdough baker knows the fear of baking a sourdough with new add ins but thankfully, none of my blueberry disaster scenarios came true. This loaf really delivered.  The bright lemon wakes up the taste buds, the blueberries add little pockets of sweetness and the tangy sourdough ties it all together.🍋🫐🥖

​It's equally delicious when toasted and smeared with a pat of butter at breakfast as it is served alongside a charcuterie tray with fresh fruits and cheeses.🍓🫐  

Just remember these few tips when working with sourdough:
It takes patience.
It requires resilience.
There will be setbacks.
You will occasionally question all of your life choices.😂
In the end, if you stick with it - you'll get something delicious and worthy of sharing with family and friends.😋

Lemon Blueberry Sourdough Loaf
120 grams active sourdough starter 
330 grams water
55 grams sugar
2 Tablespoons lemon zest
1 1/4 teaspoons salt
500 grams bread flour
150 grams fresh blueberries

Mix together starter, water, sugar and lemon zest. 

Add salt and bread flour.  Cover and let rest 30 minutes. 

Add blueberries and perform a series of “stretch and folds” every 30 minutes over the next 1.5 hours.

Cover the dough and let rise for 2-2.5 hours.

Transfer dough to counter.  Tuck ends under to create a tight ball.  

Let the dough rest uncovered on the counter for 30 minutes.

Place bowl in a floured baneton basket.

Cover dough and refrigerate 14-20 hours.  

Preheat dutch oven at 450 for 30 minutes.  

Transfer loaf to a silpat mat and score with a lame.  

Place the loaf in the dutch oven, reduce the heat to 425 and bake 25 minutes.  Remove lid, reduce temperature to 400 and bake another 20-25 minutes.  

Ciao!

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