Blueberry Lemon Sourdough Bread
Tart blueberries and lemon zest are the perfect match for tangy sourdough bread. Perfect for French toast or simply toasted with butter.
Combine the flour, water, sugar, and starter in a large bowl and stir. Use your hands to incorporate any dry bits.
Allow to rest at room temperature for 30 minutes.
Add salt, blueberries, and lemon zest. knead for a minute or two until everything is thoroughly mixed in.
Allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
Heavily dust a banneton with rice flour.
When it is time to shape the dough the third time, place the loaf into the banneton and cover with plastic wrap.
Allow to proof overnight in the fridge.
Remove from fridge and turn out onto parchment paper. Slash the top.
Place the parchment and bread inside a pre-heated dutch oven. Place the lid on the dutch oven.
Cool for 3 to 4 hours before slicing.
Bake for 25 minutes covered then 25 minutes uncovered. Remove from the Dutch Oven and bake directly on the rack for 5 minutes.
MORE SOURDOUGH RECIPES
Cranberry Orange Sourdough Bread
Truly No-Knead Sourdough Bread
Jalapeno Cheddar Sourdough
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