lemon & blueberry sourdough

Good

% Daily Values based on a 2,000 calorie diet

Step 1

· 350 grams of warm water

Step 2

· 100 grams of active starter

Step 3

Mix these two together until dissolved

Step 4

Add into the water/starter mixture and combine until all the flour is incorporated. Cover the bowl with a damp towel & let rest for 1 hour

Step 5

Step 3

Step 6

Remove cover and perform a series of stretch and folds 4 times, allowing to rest for 30 minutes in between each stretch and fold activity.

Step 7

Step 4

Step 8

After the last/4th stretch & fold – you can prepare the lemon sugar. Take a ¼ cup of sugar and mix with the zest of one large lemon. Mix it well and set aside.

Step 9

Step 5

Step 10

Now take you dough and place on a floured surface, stretch the dough gently with floured hands into a rectangle. Once it’s a large rectangle place half the lemon sugar on the sticky dough. (A trick is to make gentle finger pokes in the dough to contain some of the sugar as you sprinkle it) Now sprinkle on the blueberries (I used fresh berries – as many as you like – I eyeball it about 1 -1.5 cups)

Step 11

Now fold the dough into thirds, retaining the rectangle shape then spread remaining zest & berries on this side.

Step 12

Step 6

Step 13

Now gently roll the dough making sure the berries and zested sugar stays inside. Pinch the sides to seal the inclusions inside and slightly tighten the ball. Dust with flour and allow to rest for 30 minutes at room temperature. After this rest period, shape the dough gently one late time and place upside down in a flour dusted proofing basket. Cover and refrigerate for 8 - 24 hours.

Step 14

Step 7

Step 15

Getting ready to bake: Take dough out of refrigerator and let sit at room temperature. Now take the baking vessel and place it in the oven preheating to 500 degreesfor 30 minutes -1 hour. (I did 30 minues) When ready turn the bowl onto parchment paper and let the dough gently fall out. Dust with flour and score the bread about ¼ of an inch deep & lower into the baking vessel (I used a Dutch Oven) Place in the oven

Step 16

Now lower the temperature to 450 and bake for 20 minutes with the lid on and then 15 minutes with the lid off. Allow the bread to cool completely before cutting, as it will continue to cook while it cools down.

Step 17

Note: I did use a thermometer to be sure my bread reached about 205 - 210 internal temperature. Keep in mind that all ovens are different.

Step 18

Enjoy!