Description
A rustic sourdough loaf blending tangy sourdough, buttery cream cheese, and sweet blueberries. Perfect for brunch or weeknight snacks with a golden, crusty finish and soft interior.
Ingredients
500g all-purpose flour
125g active sourdough starter (100% hydration)
335g water
10g salt
8oz cream cheese, cut into 1/2-inch cubes
2 tablespoons sugar
1 cup fresh blueberries, thoroughly dried
Instructions
Combine water, sourdough starter, and flour in a bowl. Hydrate flour for 30 minutes.
Add salt and knead aggressively for 5-8 minutes. Let rest 30 minutes.
Shape dough into a rounds shape, leave for stretch and fold
Add cream cheese cubes and blueberries into dough with cold fermentation overnight
Preheat oven to 475°F (245°C). Score dough surface and bake 25-30 minutes, lower temperature after 10 mins if needed
Cool completely before slicing.
Notes
Use a Dutch oven for crisper crust. Inactive sourdough works, but flavor may be milder.
Adjust hydration by 10-20g flour as needed for texture. Add extra sugar for richer browning.
Store in airtight container for up to 3 days.
- Prep Time: 30
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 1250mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 0.5g
- Protein: 10g