Description
This Lemon Blueberry Sourdough Bread offers a delightful blend of tangy sourdough with bursts of fresh blueberries and a refreshing hint of lemon zest. Perfect for breakfast or a snack, this homemade loaf boasts a soft crumb and crisp crust, combining traditional sourdough techniques with vibrant fruit flavors.
Ingredients
Scale
Basic Dough
- 1 cup sourdough starter
- 1 cup lukewarm water
- 1/4 cup granulated sugar
- Zest of 1 lemon
- 3 cups all-purpose flour
- 1 tsp salt
Fruit
- 1 cup fresh blueberries
Instructions
- Prepare Starter: The night before baking, ensure your sourdough starter is active by feeding it properly and letting it ferment overnight.
- Mix Wet Ingredients: In a mixing bowl, combine the sourdough starter, lukewarm water, granulated sugar, and lemon zest. Mix thoroughly to integrate all ingredients.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring until a shaggy dough forms.
- Knead and Add Blueberries: Transfer the dough to a floured surface and gently knead in the fresh blueberries, taking care not to crush them to preserve their texture inside the bread.
- First Rise: Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and allow it to rise for approximately 4 hours or until doubled in size.
- Shape and Second Rise: Shape the risen dough into a loaf form, place it on a baking tray or in a loaf pan, and let it rise again for about 1 hour.
- Preheat Oven and Bake: Preheat your oven to 450°F (232°C). Bake the bread for 30 to 35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Notes
- Make sure your sourdough starter is bubbly and active for the best rise.
- Handle blueberries gently to avoid breaking and bleeding into the dough.
- Use lukewarm water to help activate the yeast in the starter.
- Allow bread to cool completely before slicing to prevent a gummy texture.
- Optionally, dust the loaf with flour before baking for a rustic appearance.
