Description
A vibrant and tangy sourdough loaf packed with fresh blueberries and lemon zest, utilizing a lamination technique for the perfect fruit distribution.
Ingredients
Scale
- 100g active sourdough starter
- 450g bread flour
- 50g whole wheat flour
- 325g filtered water
- 10g sea salt
- Zest of 2 lemons
- 1 cup fresh blueberries
- 20g honey or sugar (optional)
Instructions
- Mix starter, water, and flours; autolyse for 45 minutes.
- Add salt, lemon zest, and honey; knead until incorporated.
- Perform stretch and folds every 30 minutes for 3-4 hours.
- Laminate the dough during the second fold, adding blueberries evenly.
- Shape the dough and place in a banneton for a 12-15 hour cold retard in the fridge.
- Preheat Dutch oven to 450°F, score the loaf, and bake covered for 20 minutes.
- Remove lid and bake for another 20-25 minutes until golden brown.
Notes
Rich in antioxidants from blueberries, easier to digest due to long fermentation, and contains no commercial yeast or preservatives.
- Prep Time: 24 hours
- Cook Time: 45 minutes
Nutrition
- Calories: 210 kcal per slice