BLUEBERRY LEMON SOURDOUGH BREAD

Blueberry and lemons in sourdough bread make a delicious flavour. The lemon zest mixes with the fine sweetness of blueberry each slice becomes tasty. The wild fermentation process of sourdough increases these bright flavors, permitting them to develop and deepen during baking. With a simple process of making you can make your own blueberry lemon sourdough bread, a perfect treat for any occasion. 

Why You’ll Love Blueberry Lemon Sourdough Bread

• Sourdough Inclusions, Mixing sourdough bread can elevate the taste and visual appeal, and lemon blueberry sourdough bread is no exception.
• Zesty Flavor, zest of lemon and blueberry create each bit tangy, which brightens the natural sweetness of ripe blueberry, while the sourdough base provides a console depth.
• Breakfast Favorite, Pairing this loaf with a cup of herbal tea or a refreshing iced coffee makes your breakfast remarkable.

Important Ingredients:

INGREDIENTS	QUANTITY	DESCRIPTION
sourdough starter	45 grams, about 3 Tablespoons	Using a sourdough starter in blueberry lemon sourdough bread not only infuses the loaf with a delightful tang but also enhances its texture and depth of flavor.
all-purpose flour	45 grams, about 6 Tablespoons	with its higher protein content provides the strength necessary for developing gluten resulting in a chewy crust and an airy crumb.
water	45 grams, about 3 Tablespoon	Use warm water.
blueberries	150 grams, about 3/4 cup	incorpotating blueberries into blueberry lemon sourdough create a burst of flavor and enhance the natural sweetness of the blueberry.
Sugar	55 grams, about 1/4 cup

Substitutions:

Levain, levain is a substitute of active sourdough starter that can be used in this recipe.

Blueberries, I prefer to use fresh bluebarries, you can use dried blueberries as a substitue.

Lemon Zest, Lemon zest is the substitute of blueberries loaf.

Sourdough Baker’s Timeline:

Sourdough baker’s timeline is essential for the art of baking with sourdough. This schedule helps bakers the unique fermentation process that distinguishes sourdough from other types of bread.

Note: This schedule temperature assume for 78°F throughout the process. If you want to make this recipe at same day you will skip the cold fermentation. Let the dough rise in banetton before baking.

Day 1:    First day we will complete these tasks: Levain, Mixing, Bulk Fermentation, Shaping, Cold Fermentation.

9:00 AM – 1:00 PM 

Day 1:	On the first day we will complete these tasks: Levain, Mixing, Bulk Fermentation, Shaping, Cold Fermentation.
9:00 AM – 1:00 PM	Mix Levain at 78°F and let it about 3-4 hours until doubled and look bubbly and ripe.
1:00 PM	Mix the dough
1:30 PM	First, stretch and fold.
2:00 PM	Second, Stretch and fold add blueberries
2:30 PM	Third, Stretch and Fold
3:00 PM	Fourth, Stretch and Fold
3:00PM – 5:30PM	Continue bulk fermentation process
5:30PM	Pre-shape the dough
6:00PM	Shape and begin the cold fermentation process.
Day 2	Second day start Baking
8:00AM	Preheat your dutch oven
8:15AM	Sore and Bake

How to Make Blueberry Lemon Sourdough Bread:

Mix the Levain; 

Mixing the levain is the first step in your lemon blueberry sourdough. Mix equal parts flour and water with your levain (active starter is the substitution of levain). In a few next hours. The bubbling activity of the yeast and bacteria builds flavor but also enriches the texture.

The crucial step is mixing your ingredients with care. Start with a ripe levain, which serves as the heart of your dough, and combine it with water, sugar, and zesty lemon. Once mixed add salt and bread flour to the bowl. Mix with a spoon until you have a wet and sticky dough.

Bulk Fermentation: Stretch and Folds and first rise

During the first two hours, the dough is nurtured through the series of stretches and folds continued every 30 minutes. When the second set stretches and folds, add the fresh blueberries. Start each stretch and folds pull the  dough from the bottom of the bowl, folding it over onto itself. This rhythmic motion brings life to your creation.

In every stretch and fold, cover the dough and let it rest for at least 30 minutes. 

Rise the Dough:

After this period, cover the dough and let it for 80ºF, the dough will swell and puff up, it helps to create a crusty and a soft, chewy surface.

Shape the Dough:

Bench Rest; Begin by placing the dough onto a lightly floured countertop. This step makes the shaping process more manageable. Pat the dough into a circle shape. Allowing it to rest uncovered for a short period before final shaping this process. 

Shape; envision cradling the dough as you fold the edges toward the center, tucking them under to form a taut surface. This may create airy structure. Transfer the circle shape dough onto a lightly floured bowl.

Cold Ferment and Proofing:

Cold Fermentation; cover banneton and place it in refrigerating overnight, it allows the yeast to work slowly, developing complex flavors that a quick rise simply can’t match. This process enhance the taste and the dough’s structure.

Bake the Bread:

Score, Scoring the sourdough is an art that enhances the bread’s appeal and also plays a crucial role in its baking process. Score the dough with a few simple cuts using a sharp knife, that allow steam to escape during baking.

Bake; When you preheat a Dutch oven to 450°F,  place the dough into the Dutch oven. The begginer bake covered at 425°F traps steam, letting the bread rise beautifully before developing a golden crust. Take the lid off the Dutch oven to let the bread surface crisp up.  After 20 minutes of basking in the open air lower the temperature again to 400°F to make sure the inside cooks in depth without burning the exterior. Let it cool before serving.

How to Store Leftovers:

When you store leftovers, one of the most sucessful strategies is to slice it up into pieces. Not only does this help with even cooling in the refrigerator but it also makes reheating much more suitable. Smaller portions can be easily eaten without defrost making sure that you enjoy your meal at its best every time.

For longer storage use a plastic bag for freezing. When sealing it make sure to push air out and freeze the contents flat. When you are ready to enjoy it again, a toaster oven or microwave defrosts well.

More Recipe Like This:

Sourdough Flatbread Recipe

Garlic Sourdough Bread Recipe

Conclusion:

The delightful blueberry lemon sourdough bread creates a unique refreshing flavour and comforting experience . The taste of lemon perfectly adds the sweet burst of blueberries making each slice a chew and crispy. This bread elevates your breakfast it also serves as a delicious snack any time of day. So grab your ingredients and start baking.

FAQs.

Does lemon juice affect sourdough?

The citric acid in lemon juice not only contributes to enhancing flavor but can also strengthen gluten development.

Do lemon and blueberry go together?

The diffrence between the tartness of lemon and the sweetness of blueberries creates layers of flavor that keep each bite absorbing. Blueberries are packed with antioxidants while lemons offer a burst of vitamin C.

Can you add blueberries to sourdough bread?

Adding blueberries to sourdough bread creates a delicious flavor. The natural sweetness of the blueberries beautifully differ with the tangy notes of the sourdough. Picture slicing into a warm loaf where juicy pockets of blueberries mix with the chewy crust and airy crumb.

What not to mix with blueberries?

Mixing blueberries with excessively acidic fruits like oranges or grapefruits can overshadow their delicate taste.