Blueberry Lemon Sourdough Bread: A Flavorful Twist on a Classic Loaf

Introduction

Sourdough bread is a timeless favorite, known for its tangy flavor, chewy texture, and rustic charm. While the traditional sourdough loaf is a staple, there’s an entire world of different sourdough flavors waiting to be explored. If you’re looking to experiment with your baking and add something extra to your bread, then this Blueberry Lemon Zest Sourdough is the perfect recipe to try.

Packed with juicy blueberries and bright citrus notes, this loaf is a wonderful balance of sweet and tangy. Whether you enjoy it for breakfast, as a snack, or with a spread of butter and honey, this sourdough variation is sure to become a favorite. Plus, it’s a great way to explore sourdough bread additions that bring a whole new dimension to your baking.

Why Add Blueberries and Lemon to Sourdough?

Sourdough is incredibly versatile, and adding fruit and zest can elevate its flavor profile. Here’s why blueberries and lemon zest work so well:

• Blueberries add a natural sweetness and a juicy burst of flavor that complements the sourdough’s tanginess.
• Lemon zest brings brightness and a subtle citrus aroma, enhancing the depth of flavor in the bread.
• The combination creates a unique contrast of sweet and sour, making it a delightful treat.
• It introduces new sourdough bread inclusions for bakers looking to go beyond the basic loaf.

If you’re curious about things to make with sourdough bread, this blueberry lemon version is a fantastic addition to your recipe collection.

Ingrédients

Pour ce Blueberry Lemon Zest Sourdough, you will need:

For the Starter:

• 50g active sourdough starter
• 100g all-purpose or bread flour
• 100g water

Pour la Pâte:

• 400g bread flour
• 100g whole wheat flour
• 350g water
• 100g active sourdough starter (from above)
• 8g salt
• 1 tbsp honey (optional for added sweetness)
• 1 cup fresh or frozen blueberries (lightly dusted with flour to prevent bleeding)
• Zest of 1 large lemon

This recipe follows a long fermentation process, which enhances flavor and improves digestibility, just like other sweet sourdough inclusions do.

Étape par Étape les Instructions

Step 1: Prepare the Starter

1. Mix 50g active sourdough starter with 100g flour and 100g water in a bowl.
2. Let it sit at room temperature for 4-6 hours, or until it becomes bubbly and doubles in size.

Step 2: Autolyse the Dough

1. In a large mixing bowl, combine 400g bread flour, 100g whole wheat flour, and 350g water.
2. Mix until no dry spots remain. Cover and let it rest for 45 minutes to allow the flour to hydrate.

Step 3: Add Starter and Salt

1. Add 100g of the active sourdough starter and 8g salt to the dough.
2. Mix by hand using a stretch and fold method until well incorporated.

Step 4: Bulk Fermentation and Stretch & Folds

1. Cover the dough and let it ferment for 4-6 hours at room temperature.
2. Every 30 minutes, perform a stretch and fold technique to develop gluten.
3. After the second stretch and fold, gently fold in the zeste de citron et blueberries.

Step 5: Pre-Shape and Final Proof

1. Once bulk fermentation is complete, transfer the dough onto a lightly floured surface.
2. Pre-shape the dough into a round and let it rest for 20 minutes.
3. Shape it into a boule or batard, then transfer to a floured proofing basket.
4. Cover and refrigerate for 12-16 hours for cold proofing.

Step 6: Bake the Sourdough

1. Préchauffer votre four à 475°F (245°C) with a Dutch oven inside.
2. Remove the dough from the fridge and score the top.
3. Carefully transfer to the Dutch oven and bake for 20 minutes covered.
4. Remove the lid and bake for another 20 minutes or until golden brown.
5. Let it cool for at least 1 hour before slicing.

Tips for the Best Blueberry Lemon Sourdough

1. Use Fresh or Frozen Blueberries: If using frozen, coat them lightly with flour to prevent excessive bleeding.
2. Don’t Overload with Fruit: Too many blueberries can make the dough too wet and difficult to handle.
3. Adjust Hydration if Needed: If the dough is too sticky due to fruit moisture, reduce water by 10-20g.
4. Experiment with Other Citrus: If you love citrus flavors, try adding orange zest for an orange sourdough bread variation.
5. Enjoy Different Sourdough Flavors: Swap blueberries for raspberries or cranberries for a different twist.

Conseils De Dégustation

Wondering about things to make with sourdough bread once it’s baked? Here are some serving ideas:

• Spread with butter and honey for a simple yet delicious treat.
• Toast and top with cream cheese for a creamy, tangy balance.
• Make a stuffed sourdough bread by slicing and adding ricotta and honey.
• Pair with soft cheeses like brie for a sweet and savory combo.
• Use in French toast for an extra special breakfast.

Storage and Freezing

• Room Temperature: Store in an airtight bag for 2-3 jours.
• Refrigerator: Not recommended as it dries out quickly.
• Congélation: Slice and freeze in a sealed bag for up to 2 mois. Toast or reheat as needed.

Foire Aux Questions

1. Can I Make This Without a Dutch Oven?

Yes! Bake on a pizza stone with a pan of water in the oven for steam.

2. What Other Sweet Sourdough Inclusions Work Well?

Try cranberries, raisins, dried apricots, or chocolate chips.

3. Can I Use Other Flours?

You can replace whole wheat with rye or spelt for more flavor.

4. What If My Dough is Too Sticky?

Reduce water slightly or dust with extra flour during shaping.

5. How Do I Get a Crispy Crust?

Bake with steam in the oven and let the loaf cool completely before slicing.

Conclusion

If you’re looking for a way to explore sourdough bread mix-ins, this Blueberry Lemon Zest Sourdough is a fantastic place to start. It’s sweet, tangy, and full of flavor, making it a perfect addition to your stuffed sourdough bread collection. Whether you’re trying different sourdough flavors or simply love baking, this recipe is a must-try.

Happy baking!