Blueberry Sourdough Bread
Yield: 1 large loaf (10–12 slices)
Prep Time: 30 minutes (plus fermentation)
Rise Time: 8–12 hours
Bake Time: 45–50 minutes
Ingredients
Dough
- 500 g bread flour (4 cups)
- 350 g water, room temperature (1½ cups)
- 100 g active sourdough starter (100% hydration)
- 10 g fine sea salt (2 teaspoons)
Add-ins
- 180–220 g fresh blueberries (1¼–1½ cups)
- Optional: 1 tablespoon sugar or honey (for a slightly sweeter loaf)
- Optional: Zest of 1 lemon
Equipment
- Dutch oven with lid
- Parchment paper
- Kitchen scale (recommended)
- Banneton or bowl lined with a towel
Instructions
Step 1: Mix the Dough
- Mix flour and water until no dry flour remains.
- Cover and rest for 30–60 minutes (autolyse).
Step 2: Add Starter & Salt
Mix in:
- Active starter
- Salt
Knead or pinch until fully incorporated.
Step 3: Stretch & Fold
During the next 2 hours, perform 4 sets of stretch-and-folds every 30 minutes.
After the second fold, gently fold in the blueberries.
Handle carefully so they don’t burst too much.
Step 4: Bulk Fermentation
Cover and let rise until dough increases about 50–75%.
Usually:
- 4–6 hours at 75°F (24°C)
- Longer if cooler.
Step 5: Shape
Lightly flour the counter.
Shape into a tight round.
Place seam-side up into a floured banneton or bowl lined with parchment.
Step 6: Cold Proof
Refrigerate:
- 8–12 hours
- Up to 18 hours
Step 7: Bake
Preheat oven to 475°F (245°C) with Dutch oven inside.
Turn dough onto parchment.
Score the top.
Bake:
- 20 minutes covered
- Remove lid
- Reduce to 450°F (232°C)
- Bake another 20–25 minutes until deep golden brown.
Internal temperature:
205–210°F (96–99°C)
Step 8: Cool
Allow to cool at least 2 hours before slicing.
Tips for Success
✔ Use a bubbly, active starter.
✔ Dry blueberries gently before adding.
✔ Fold berries in carefully to avoid crushing them.
✔ Cold dough scores much easier.
✔ Resist slicing while hot—the crumb finishes setting as it cools.
Storage
Counter:
- 2–3 days
Refrigerator:
- Up to 1 week
Freezer:
- Slice and freeze for up to 3 months.
Nutrition Information (Approximate)
Per slice (1 of 12):
- Calories: 175
- Protein: 5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Sugars: 4 g
- Fat: 1 g
- Saturated Fat: 0.2 g
- Sodium: 195 mg
Nutrition will vary depending on the exact flour and amount of blueberries used.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Use them frozen and fold them in gently. Expect some purple streaking in the dough.
Why did my blueberries burst?
This usually happens if they were overmixed or thawed before being added.
Can I use all-purpose flour?
Yes, but bread flour gives a chewier loaf with better structure.
Can I make it sweeter?
Yes. Add:
- 1–2 tablespoons honey
- or 2 tablespoons sugar
without significantly affecting the dough.
Do I need a Dutch oven?
A Dutch oven gives the best oven spring, but you can bake on a baking stone with steam in the oven.
How do I know it’s fully proofed?
The dough should look puffy, and a gentle poke should slowly spring back rather than filling in immediately.
Why is my bread gummy?
Common causes include:
- Underbaking
- Cutting while still warm
- Underfermentation
Can I add lemon?
Yes. Add the zest of one lemon during mixing for a bright citrus flavor that pairs well with blueberries.
Can I add cinnamon?
Yes. Mix 1 teaspoon ground cinnamon into the flour before adding the water.
Can I use whole wheat flour?
Yes. Replace up to 20% of the bread flour with whole wheat flour. You may need a little extra water.
Baker’s Notes
- An active starter is the key to a light, airy crumb.
- Fresh blueberries create juicy pockets and bursts of flavor throughout the loaf.
- Baking in a preheated Dutch oven helps produce a crisp crust and excellent rise.
