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A beautifully sliced loaf of rustic Lemon Blueberry Sourdough Bread with a golden crust and a soft, purple-flecked interior, resting on white paper.
Maryam

Zesty Lemon Blueberry Sourdough Bread

This artisanal Lemon Blueberry Sourdough Bread features a delightful balance of tangy lemon zest, sweet bursts of blueberries, and the signature chewy crumb of naturally leavened bread, perfect for a special breakfast or brunch.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 1 loaf
Course: Bread, Breakfast
Cuisine: American, Artisanal
Calories: 2800
Ingredients Equipment Method Notes

Ingredients
  

For the Levain (Starter)
  • 20 g Sourdough starter active and fed
  • 40 g All-purpose flour
  • 40 g Whole wheat flour
  • 80 g Water room temperature
For the Dough
  • 400 g Bread flour
  • 50 g Whole wheat flour
  • 330 g Water lukewarm
  • 9 g Fine sea salt
  • 160 g Active Levain from above
For the Add-ins
  • 100 g Blueberries fresh or frozen (do not thaw if frozen)
  • 1 tbsp Lemon zest from 1-2 organic lemons

Equipment

  • Large Mixing Bowl
  • Kitchen Scale
  • Banneton basket (or bowl with floured cloth)
  • Dutch oven (5-7 quart)
  • Dough scraper
  • Lemon zester
  • Lame or sharp razor blade
  • Wire cooling rack

Method
 

Prepare the Levain (10-12 hours prior to mixing dough)
    Mixing and Bulk Fermentation
    1. Autolyse (1 hour): In a large mixing bowl, combine 400g bread flour, 50g whole wheat flour, and 330g lukewarm water. Mix until no dry flour remains. Cover the bowl and let it rest for 1 hour. This process, called autolyse, helps the flour hydrate and gluten develop.
    2. Mix the Dough: After the autolyse, add the 160g active levain and 9g sea salt to the dough. Using your hands, gently mix and squeeze the dough until the levain and salt are fully incorporated. The dough will be shaggy. Cover the bowl.
    3. Bulk Fermentation & Folds (3-4 hours): This stage typically lasts 3-4 hours at room temperature (75-80°F / 24-27°C). During this period, you will perform several sets of folds.
    4. First Set of Folds (30 minutes after mixing): With wet hands, grab a portion of the dough from one side, stretch it up, and fold it over the center. Rotate the bowl and repeat this 3-4 more times. Cover.
    5. Second Set of Folds (30 minutes later): Repeat the stretch and fold process.
    6. Third Set of Folds (30 minutes later): Repeat the stretch and fold process.
    7. Incorporate Add-ins (30 minutes later): Gently spread the blueberries and lemon zest evenly over the dough. Perform another gentle set of stretch and folds to ensure even distribution without crushing the berries too much.
    8. Fourth Set of Folds (30 minutes later): Perform a final gentle set of stretch and folds.
    9. Rest: Let the dough rest undisturbed for the remainder of the bulk fermentation, usually 1.5-2 hours, until it has increased in volume by about 20-30% and shows signs of activity (bubbly surface, jiggly).
    Shaping and Cold Proofing
    1. Pre-shape (20 minutes): Gently tip the dough out onto a lightly floured surface. Gently gather and shape the dough into a round. Let it rest, uncovered, for 20 minutes.
    2. Final Shape: Lightly flour your banneton basket. Shape the dough into your desired final shape (bâtard or boule), creating tension on the surface. Place the shaped dough seam-side up into the floured banneton.
    3. Cold Proof (12-18 hours): Cover the banneton with a plastic bag and refrigerate for 12-18 hours. This slows down fermentation, develops flavor, and makes the dough easier to score.
    Baking
    1. Preheat Oven & Dutch Oven: About 1 hour before baking, place your Dutch oven with its lid into your oven and preheat to 475°F (245°C).
    2. Bake the Bread: Carefully remove the hot Dutch oven. Gently invert the cold dough into it. Score the top of the dough. Cover the Dutch oven and bake for 20 minutes. Remove the lid, reduce oven temperature to 450°F (232°C), and continue baking for another 25-30 minutes, or until the crust is deeply golden brown.
    3. Cool: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely for at least 2-3 hours before slicing.

    Notes

    For best results, use organic lemons. The timing for bulk fermentation is highly dependent on your starter's activity and ambient temperature; watch the dough, not the clock! It should feel airy and have visible bubbles. If using frozen blueberries, do not thaw them. Ensure your sourdough starter is very active and bubbly before making the levain.