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Blueberry Lemon Sourdough Loaf

Author: Mai Linh

Ingredients

  • 446 g AP Flour
  • 30 g Rye Flour
  • 329 g Water
  • 95 g Active Sourdough Starter 100% hydration
  • 10 g Salt
  • 80 g Frozen Wild Blueberries
  • 1 zest lemon Lemon Zest
  • 10 g Granulated Sugar for zest
  • 20 g Freeze-Dried Blueberry Powder

Instructions

Mix the Dough

  • In a large bowl, combine the all-purpose flour, rye flour, blueberry powder, water, active sourdough starter, and the lemon zest that has been rubbed together with the sugar. Mix until no dry flour remains.
  • Cover and let the dough rest for 30 minutes.
  • Add the Salt
  • Sprinkle the salt over the dough and mix until fully incorporated.
  • Build Strength
  • Over the next 2 hours, perform 3 to 4 sets of stretch and folds or coil folds every 30 minutes.
  • Add the Blueberries
  • During your final fold, or while laminating the dough if you prefer, gently fold in the blueberries, being careful not to crush them.

Bulk Ferment

  • Continue fermenting until the dough has risen about 80 to 90%, depending on your dough temperature.
  • Shape
  • Turn the dough onto a lightly floured work surface, pre-shape into a round, and let it rest for 20 minutes.
  • Complete your final shaping and place the dough seam-side up into a floured banneton.

Cold Proof

  • Cover and refrigerate for 12 to 16 hours.

Bake

  • Bake in a preheated Dutch oven or covered baking vessel at 475°F (246°C).
  • Bake covered for 30 minutes
  • Remove the lid and bake for 20 minutes, or until the crust is deeply golden brown.
  • Allow the loaf to cool completely before slicing.

Notes

No rye flour? Substitute the rye with an equal amount of all-purpose or bread flour. Rye adds a little extra flavor and can help create a slightly more open crumb, but the loaf is still delicious without it.
Frozen wild blueberries are my favorite because they distribute evenly throughout the dough, but fresh blueberries work beautifully as well.
Freeze-dried blueberries can be used in place of fresh berries if you prefer a more concentrated blueberry flavor without adding additional moisture.
Mixing the lemon zest with the sugar before adding it to the dough helps release the natural oils from the zest, giving the loaf a brighter lemon flavor.