Description
A tangy and sweet sourdough loaf made with ripe levain, fresh blueberries, and vibrant lemon zest. This recipe balances sourdough’s natural acidity with blueberries’ sweetness and lemon’s brightness, yielding a moist crumb with plump fruit bursting in every bite.
Ingredients
45 grams ripe sourdough starter (1:1:1 ratio)
45 grams all-purpose or bread flour (for levain)
45 grams water (for levain)
120 grams ripe levain (activated)
150 grams fresh blueberries
350 grams all-purpose flour
170 grams lukewarm water (77-80°F)
8 grams sea salt
1 tablespoon honey or maple syrup
Zest of 1 large organic lemon
Instructions
Mix starter, flour, and water for levain in a glass bowl. Let ferment 3-4 hours in warm room.
Combine levain, all-purpose flour, lukewarm water, salt, honey, and lemon zest in a large bowl.
Gently incorporate dough by hand, leaving it shaggy. Cover and rest for 30 minutes.
Perform stretch-and-fold every 30 minutes during 2 hours of bulk fermentation to preserve blueberry integrity.
Form into a round boul, flour lightly, refrigerate cold proof for 12-15 hours.
Bake in preheated oven at 475°F with a water pan for steam. Reduce to 375°F (190°C) for final 30-35 minutes.
Allow to cool completely in wire rack before slicing.
Notes
For halal adherence, skip lard and use neutral oil if adding for hydration
Levain must peak at 78-80°F for maximum wild yeast activity
Freeze loaves airtight for up to 3 months
Add 1/4 cup lemon juice to batter during bulk fermentation for enhanced citrus flavor
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Bakery-style sourdough
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 50g)
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg