Lemon Blueberry Almond Sourdough Loaf

This lemon blueberry almond sourdough delivers a bright, bakery-style slice that pairs fresh citrus zest and warm almond notes with juicy bursts of fruit and a subtle sourdough tang. A blend of full-fat Greek yogurt and butter gives the crumb a rich, lush moisture, while high-protein bread flour keeps the structure light and airy rather than dense. Using allulose keeps the net carbs low while retaining that tender, cake-like softness. The dough relies on a sweet stiff levain to easily lift the enrichments, finished with a low-temperature steam bake for a delicate, golden crust. Based on the final recipe yields and accounting for standard water evaporation during baking (yielding a total baked loaf weight of approximately 1,050g), here is the estimated nutritional breakdown for a 28g slice: Calories: 66 kcal Total Fat: 0.9g Saturated Fat: 0.5g Total Carbohydrates: 14.1g Allulose: 2.1g (non-glycemic sweetener) Dietary Fiber: 0.6g Total Sugars: 0.8g Net Carbs: 11.4g (Total Carbs minus Allulose and Fiber) Protein: 2.1g Sodium: 103mg Note: Minor variations may occur based on exact brand choices for ingredients like Greek yogurt or bread flour.

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Step 1

Build the Sweet Stiff Levain (4–6 Hours Before Mixing) Combine 40g starter, 80g bread flour, 40g water, and 10g allulose into a firm dough ball. Place in a small covered jar with unlatched lid at room temperature for 4 to 6 hours until doubled in size and visibly dense and puffy.

Step 2

Clean Autolyse (30–45 Minutes) In a large mixing bowl, whisk together 240g warm water, 170g sweet stiff levain, 70g allulose, lemon zest, lemon extract, and almond extract until the levain breaks down into a milky fluid. Add 400g bread flour and 50g whole wheat flour. Mix with wet hands or a spatula until all flour is hydrated. Cover and rest for 30–45 minutes to establish strong gluten bonds before introducing any fats.

Step 3

Incorporate Fats, Sugar & Salt Add 60g Greek yogurt, 30g softened butter, 1 tbsp brown sugar, and 10g salt directly to the autolysed dough. Squeeze, dimple, and fold the dough continuously for 3 to 5 minutes. The mixture will feel slippery initially, but as you knead, the gluten will absorb the fats, transforming into a smooth, glossy dough. Rest covered for 30 minutes.

Step 4

Build Structure & Add Berries (1.5 Hours Total) Sets 1 & 2 (30 mins apart): Perform standard stretch-and-folds on all four sides of the bowl to build vertical dough strength. Set 3 (Inclusion Fold): Gently spread the dough out in the bowl. Scatter your chilled, flour-dusted blueberries across the top, then fold the outer edges over the berries to enclose them cleanly without crushing.

Step 5

Bulk Fermentation Cover the bowl and let ferment at room temperature. Watch for visual cues rather than clock time: proceed to shaping only when the dough has expanded by roughly 50% in volume, shows domed edges, and feels soft, airy, and jiggly to the touch.

Step 6

Shape & Overnight Cold Proof Turn dough onto a lightly floured surface, shape into a tight log, and place seam-side down into an 8x4 loaf pan lined with parchment paper. Cover tightly with plastic wrap to retain surface moisture and refrigerate for 12 to 16 hours.

Step 7

Dual-Steam Bake Place an empty metal pan or cast-iron skillet on the bottom rack of your oven. Preheat the oven to 375°F (190°C) for 45 minutes. Remove the cold loaf pan from the fridge and make one 1/4-inch deep slash straight down the center. Dome tightly with aluminum foil over the top of the loaf pan, making sure it doesn't touch the surface of the dough. Place the loaf pan on the middle rack and immediately pour 1 cup of hot water into the bottom metal pan to fill the oven with steam. Close the oven door immediately. Bake covered with foil for 15 minutes. Remove the foil tent and bake uncovered for 30 to 35 minutes at 375°F until the crust is golden-brown and the internal temperature reaches 205°F. (If the allulose causes the top to brown too fast near the end, loosely place a sheet of foil back over the loaf).

Step 8

Cool Completely Lift the loaf out using the parchment paper edges and rest on a wire cooling rack for at least 2 to 3 hours before slicing so the moist interior crumb sets cleanly.