Are you ready to elevate your baking game and enjoy the wholesome goodness of homemade bread? This blueberry sourdough bread recipe is perfect for weekend baking, offering a delightful blend of tangy sourdough and sweet, juicy blueberries. It's surprisingly easy to make, even for beginners, and the result is a loaf that's both delicious and healthy – a perfect addition to your breakfast table or an afternoon snack. This recipe offers a fantastic way to enjoy the best of homemade cooking and quick dinner ideas, incorporating fresh, seasonal ingredients.
Ingredients:
- For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
- For the Dough:
- All of the levain
- 300g bread flour
- 100g whole wheat flour (for added nutrition)
- 350g water (room temperature)
- 8g salt
- 150g fresh or frozen blueberries (if frozen, don't thaw)
- 1 tbsp olive oil (optional, for richer flavor)
Instructions:
Step 1: Prepare the Levain
In a small bowl, combine the sourdough starter, bread flour, and water. Mix well until a smooth paste forms. Cover the bowl and let it rest at room temperature for 4-6 hours, or until doubled in size. This step activates your starter and ensures a good rise for your bread.
Step 2: Autolyse the Dough
In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently with your hands or a spatula until just combined. Let this mixture rest (autolyse) for 30 minutes. This allows the flour to fully hydrate, resulting in a more developed gluten structure and better texture.
Step 3: Add Ingredients and Mix
Add the levain, salt, and olive oil (if using) to the autolysed dough. Mix thoroughly until the salt is fully incorporated. Gently fold in the blueberries.
Step 4: Bulk Fermentation
Perform a series of stretch and folds. This is done by gently stretching a portion of the dough and folding it over itself. Repeat this process every 30 minutes for the first 2 hours. Then, let the dough bulk ferment for another 2-4 hours, or until it has increased in volume by about 50%. The exact time will depend on the temperature of your environment.
Step 5: Shaping and Proofing
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and let it proof in the refrigerator for 12-18 hours. Cold proofing develops flavor and improves texture.
Step 6: Baking
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Score the top of the dough with a sharp knife or lame. Transfer the dough into the hot Dutch oven. Cover and bake for 20 minutes. Then, remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
Step 7: Cooling and Enjoying
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Tips and Variations:
- Starter Activity: Ensure your sourdough starter is active and bubbly before starting the recipe.
- Flour Type: You can experiment with different types of flour, such as rye or spelt, for unique flavors and textures.
- Fruit Variations: Substitute blueberries with other berries like raspberries, blackberries, or cranberries. Chopped nuts or seeds also add delicious variations.
- Sweetness Level: Adjust the amount of blueberries to control the sweetness level of your bread.
Nutritional Information (per slice, approximate):
Calories: 150-200 Protein: 4-6g Carbohydrates: 30-40g Fiber: 2-4g
This delicious blueberry sourdough bread is a healthy and satisfying addition to your diet, perfect for those seeking easy recipes and healthy meals. Enjoy the rewarding experience of homemade cooking and the fantastic taste of this wonderful bread!