Description
This Lemon Blueberry Sourdough Bread is a delightful combination of tangy sourdough with the sweet burst of fresh blueberries and a refreshing hint of lemon zest. This artisanal loaf is perfect for breakfast or a snack, featuring a soft crumb with vibrant fruity notes, enhanced by a buttery honey glaze.
Ingredients
Scale
Dough
- 50g active sourdough starter
- 350g water
- 500g bread flour
- 11g salt
- 150g fresh blueberries
- Zest of 1 lemon
Glaze
- 8 tablespoons (113g) butter, room temperature
- 1/2 cup (75g) fresh blueberries, mashed
- 2 tablespoons (45g) honey
- A pinch of salt
Instructions
- Prepare the Dough: Combine the active sourdough starter, water, and bread flour in a large mixing bowl. Mix until a shaggy dough forms, then add salt and lemon zest, kneading gently to incorporate. Fold in the 150g fresh blueberries carefully to prevent them from breaking apart.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature for several hours, until it has increased in size by at least 50%. During this time, the dough should feel light and jiggle when gently shaken.
- Check Dough Readiness: The dough should easily pull away from the sides of the bowl and show visible bubbles on and inside the dough, indicating good fermentation. Perform a windowpane test by stretching a small piece of dough: it should stretch thin without tearing.
- Shape and Final Proof: Shape the dough into a loaf and allow it to proof until slightly puffy but not overproofed, preparing it for baking.
- Baking: Preheat your oven with a Dutch oven or baking vessel to create steam and bake the loaf until golden brown and cooked through, about 40 to 50 minutes. (Note: Though baking instructions are not explicitly stated, sourdough bread is traditionally baked.)
- Prepare Glaze: While bread is baking or cooling slightly, combine the room temperature butter, mashed blueberries, honey, and a pinch of salt in a small bowl. Mix thoroughly to create a rich, fruity glaze.
- Glaze the Bread: Once the bread has slightly cooled, spread the blueberry honey butter glaze generously over the warm loaf for added moisture and flavor.
- Serve and Enjoy: Slice the bread and serve it as a delightful breakfast or snack, enjoying the balanced flavors of tangy sourdough, sweet blueberries, and lemon brightness.
Notes
- Ensure your sourdough starter is active and bubbly before starting the dough for best fermentation results.
- Handle fresh blueberries gently to minimize breaking and color bleeding into the dough.
- Use room temperature butter for the glaze to allow easy mixing with honey and mashed blueberries.
- The glazing step adds moistness and flavor but can be omitted if you prefer a more traditional sourdough taste.
- This bread stores well wrapped at room temperature for 2-3 days or can be frozen sliced for longer storage.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry sourdough, sourdough bread, blueberry bread, lemon zest bread, artisanal bread, breakfast bread
