Blueberry Lemon Sourdough Bread
By From Luxembourg With Loaf · Last edited Apr 19, 2026
Blueberry Lemon Sourdough Bread
By From Luxembourg With Loaf · Last edited Apr 19, 2026
My first attempt at making sourdough bread with frozen blueberries was a bit tricky. I’d recommend thawing the blueberries before adding them to the dough. Otherwise, it’s a delicious and refreshing bread, thanks in part to the lemon zest.
- Total weight
- 870g
- Yield
- 1unit
- Unit weight
- 870g
- Hydration
- 77%
Ingredients
Levain
85gInclusions & Topping
40gFinal Dough
830gProcess
Levain Preparation
Mix the flour, water, and starter culture. Cover and allow to ferment overnight at room temperature.
Autolyse / Initial Mix
Combine the flour, levain, and most of the water (reserving a small amount). Mix until no dry flour remains and rest for 30 minutes.
Final Mix
Add the butter, sugar, and salt along with the remaining water. Mix until fully incorporated and the dough is smooth. Rest for 30 minutes.
Strength Building (Stretch & Fold)
Perform one set of stretch and folds to develop the gluten structure. Rest for 30 minutes.
Lamination & Inclusions
Gently stretch the dough into a large thin rectangle on a dampened surface. Evenly sprinkle the blueberries and lemon zest across the dough. Fold the dough back onto itself and rest for 30 minutes.
Fermentation & Coil Folds
Perform two sets of coil folds with a 30-minute rest between them. After the final fold, allow the dough to undergo bulk fermentation for 3–5 hours until it has doubled in volume.
Pre-Shape
Gently turn the dough onto a work surface. Pre-shape into a loose round and allow to relax uncovered for 20 minutes.
Final Shape & Cold Proof
Final shape the dough, coat the surface with oatmeal, and place into a proofing basket. Transfer to the refrigerator for an overnight cold retard.
Baking
Score the bread and bake in a cast iron pan
Oven door vented (with a spoon)
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