Description
A delightful and tangy sourdough bread infused with fresh blueberries and zesty lemon, perfect for breakfast or a snack.
Ingredients
Scale
- 500g bread flour
- 300g water
- 100g active sourdough starter
- 10g salt
- 200g fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
- In a large bowl, mix the bread flour, water, and sourdough starter until combined.
- Let the mixture rest for 30 minutes (autolyse).
- Add salt, lemon zest, and lemon juice to the dough and mix well.
- Gently fold in the blueberries.
- Cover the bowl and let the dough rise for 4-6 hours, performing stretch and folds every 30 minutes.
- Shape the dough into a round loaf and place it in a proofing basket.
- Let it proof for 2-3 hours at room temperature or overnight in the fridge.
- Preheat the oven to 450°F (232°C) with a Dutch oven inside.
- Carefully transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Let the bread cool on a wire rack before slicing.
Notes
- For best results, use fresh blueberries.
- Adjust the amount of lemon juice to taste.
- This bread can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg