Are you ready to elevate your breakfast game? Forget bland toast – prepare yourself for a taste sensation! This Lemon Blueberry Sourdough recipe is a delightful fusion of tangy lemon, juicy blueberries, and the irresistible chewiness of sourdough bread. It’s the perfect homemade treat for weekend brunch, a special occasion, or simply a delicious way to brighten your day. This recipe is surprisingly easy, making it perfect for both beginner bakers and experienced sourdough enthusiasts seeking a new challenge. Let's get baking!
Ingredients:
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For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (room temperature)
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For the Dough:
- All of the levain
- 300g bread flour (plus extra for dusting)
- 50g whole wheat flour
- 300g water (room temperature)
- 8g salt
- Zest of 1 large lemon
- 1 tsp lemon extract
- 100g fresh or frozen blueberries
Instructions:
Step 1: Making the Levain
Combine the sourdough starter, flour, and water in a small bowl. Mix well until thoroughly combined. Cover and let it rest at room temperature for 4-6 hours, or until doubled in size and bubbly. This step activates your starter and ensures a flavorful and airy loaf.
Step 2: Autolyse
In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently with your hands until just combined. Cover and let it rest for 30-60 minutes. This autolyse allows the flour to fully hydrate, resulting in a smoother dough.
Step 3: Mixing the Dough
Add the levain, salt, lemon zest, and lemon extract to the autolysed dough. Mix thoroughly using your hands until a shaggy dough forms. Let the dough rest for another 30 minutes. This allows the gluten to relax before the next kneading step.
Step 4: Bulk Fermentation
Perform a series of stretch and folds. Every 30 minutes, gently stretch a portion of the dough and fold it over itself. Repeat this process 3-4 times. After the stretch and folds, add the blueberries, gently folding them into the dough. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4-6 hours, or until almost doubled in size.
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 linen cloth). Cover and refrigerate for 12-18 hours. This slow cold proof develops flavor and improves the crumb structure.
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 from the oven. Gently transfer the dough from the banneton into the Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°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. This allows the crumb to set and prevents a gummy texture.
Tips and Variations:
- Starter Activity: Ensure your starter is active and bubbly before beginning. A weak starter can lead to a poor rise.
- Flour Type: Feel free to experiment with different flour blends.
- Fruit Variations: Substitute blueberries with other berries like raspberries, blackberries, or cranberries.
- Add-ins: Incorporate chopped nuts, seeds, or spices for added flavor and texture.
Nutritional Information (per slice, approximate):
- Calories: 150-200
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 3-5g
This Lemon Blueberry Sourdough is a delightful experience for your taste buds. The combination of tangy lemon, sweet blueberries, and the satisfying chew of sourdough creates a truly unforgettable bread. Enjoy!