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–+ servings

Lemon-Blueberry Sourdough Loaf

Mandy Jackson
A classic, artisanal sourdough loaf with the additions of blueberry and lemon - it feels so fresh for spring and summertime. This recipe uses wild blueberry powder for maximum blueberry flavor, without the moisture issues that fresh blueberries can cause.
Makes 1 loaf.
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Prep Time 30 minutes
Cook Time 50 minutes
Rise Time 10 hours
Total Time 11 hours 20 minutes
Servings 8

Ingredients
  

  • 250 grams water
  • 200 grams active sourdough starter
  • 25 grams maple syrup
  • 450 grams all purpose flour
  • 12 grams salt
  • 1 tablespoon wild blueberry powder (see note)
  • Zest of 1 large lemon

Instructions
 

  • Combine the water, starter, and maple syrup in a large bowl. Add the flour and salt and mix until no dry bits of flour remain. You may need to use your hands to mix to make sure the dry ingredients are fully incorporated. Cover well and let rest for 15-30 minutes.
    Sprinkle the blueberry powder and lemon zest over the top of the dough and poke into the dough gently with your fingertips, then do a round of stretch and folds. The powder and zest won’t be evenly distributed here - that’s okay. Cover well and rest again. Over the next 2-3 hours, do 3-4 additional rounds of stretch and folds. Then let rise 2-3 hours more.
    Turn the dough out onto a lightly floured surface and shape into a loaf. Place seam side up in a proofing basket or a loaf pan lined with a floured tea towel. Cover and let rise for 1-2 hours at room temperature, or up to 48 hours in the fridge. Dough is ready to be baked when it has risen substantially, and and it bounces back slowly and not completely when poked firmly.
    Preheat oven to 450 degrees.
    Turn the dough out onto a piece of parchment paper and score. Place in a metal loaf pan, cover with an inverted second loaf pan, and bake for 40 minutes. Uncover and bake 5-10 minutes more, until crust is browned to your liking and an instant thermometer inserted into the middle of the loaf reads at least 200 degrees.
    Let cool for 10 minutes in the pan, then transfer to a wire rack. Let the bread cool for at least 1 hour before slicing.

Notes

You can substitute dried blueberries here if you want! Use 3 ounces.
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