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Rustic Blueberry Sourdough Loaf

An artisan sourdough bread featuring a crispy golden crust and a soft, open crumb swirled with juicy blueberries. Perfectly balanced between tangy and sweet.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 day
Servings: 12 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American, French
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Levain Build (Optional)
  • 35 g sourdough starter active
  • 35 g bread flour
  • 35 g water
Main Dough
  • 500 g bread flour high protein
  • 350 g water filtered, divided
  • 100 g active sourdough starter
  • 10 g fine sea salt
Inclusions
  • 150 g blueberries fresh or frozen
  • 1 tbsp lemon zest optional
  • 1 tbsp honey optional

Equipment

  • Dutch Oven
  • Banneton Proofing Basket
  • Kitchen scale
  • Lame or Razor Blade

Method
 

  1. Mix flour and 325g water in a bowl. Rest for 1 hour (Autolyse).
  2. Add active sourdough starter and dimple into dough.
  3. Dissolve salt in remaining 25g water, add to dough, and mix thoroughly.
  4. Perform 3 sets of stretch and folds every 30 minutes.
  5. Laminate the dough: stretch thin on counter, add blueberries, fold up.
  6. Perform 2 sets of coil folds every 45 minutes.
  7. Allow dough to bulk ferment until volume increases by 50%.
  8. Shape dough into a boule and place in floured banneton.
  9. Cover and retard in fridge for 12-16 hours.
  10. Preheat Dutch oven to 500°F (260°C).
  11. Score dough and bake covered for 20 minutes.
  12. Remove lid, lower heat to 450°F (230°C), bake 20-25 mins until golden.
  13. Cool completely on wire rack before slicing.

Notes

Ensure your starter is at peak activity before mixing. Frozen berries should be used straight from the freezer to avoid messy streaks.