Lemon Blueberry Sourdough Bread
You'll be captivated by the harmonious blend of lemon and blueberry in this sourdough delight. The bread's chewy texture and complex flavor profile will tantalize your senses.
Equipment
- Mixing Bowl
- Loaf pan
- Wire rack
Ingredients
- 200 g active sourdough starter
- 300 g bread flour
- 200 g water
- 10 g salt
- 1 lemon Zest of
- 150 g fresh or frozen blueberries
Instructions
- Mix the sourdough starter, bread flour, water, and salt until a shaggy dough forms. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Incorporate the lemon zest and blueberries, being careful not to crush the fruit.
- Shape the dough into a tight ball, place it in a lightly greased bowl, cover, and let it rise for 8-12 hours at room temperature.
- Once the dough has doubled in size, gently turn it out onto a lightly floured surface and shape it into a loaf.
- Place the shaped dough in a greased loaf pan or on a parchment-lined baking sheet. Cover and let it rise for an additional 2-3 hours, until it has puffed up considerably.
- Preheat your oven to 450°F (230°C). Bake the loaf for 30-35 minutes, until the crust is a deep golden brown.
- Allow the bread to cool completely on a wire rack before slicing and serving.
Notes
Enjoy the perfect balance of tangy, sweet, and citrusy flavors in every bite.