Lemon Blueberry Sourdough
Ingredients
- 120 grams active starter
- 330 grams water
- 55 grams granulated sugar
- 10 grams salt
- 500 grams bread flour
- 150 grams fresh blueberries about 1 cup
- zest from 1 lemon
Instructions
- Mix starter, water, sugar, salt, flour, zest. Rest 30 mins.
- Do 1 stretch fold.
- 30 minutes later, laminate dough and add blueberries.
- 30 mins later do one coil fold then bulk ferment until doubled.
- Preshape and rest 20 mins.
- Final shaping and cold proof or just pop in freezer 20 mins if baking same day.
- Preheat oven 450.
- Add bread, covered and immediately lower to 425. Bake 25 mins.
- Uncover, lower to 400 and I baked 20 mins more.
Adapted from Amy Bakes Bread
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