Ingredients
Method
- 1: Mix the dough: In a large bowl, whisk 340 grams water and 100 grams active sourdough starter together. Add 450 grams bread flour, 50 grams whole wheat flour, and 25 grams granulated sugar. Mix until no dry flour remains. Cover and rest 30 minutes
- 2: Add salt: Sprinkle 10 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes
- 3: Stretch and fold: Do 3 sets of stretch and folds, 90 minutes apart. Turn the bowl and fold each side into the middle each time.
- 4: Add blueberries and lemon zest: Toss 150 grams fresh blueberries in 1 tablespoons extra flour for tossing berries. Gently press dough into a rectangle. Sprinkle on the blueberries and 1 large lemon, zested. Fold the dough like a letter to lock them in.
- 5: Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes, depending on how warm your kitchen is.
- 6: Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
- 7: Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
- 8: Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
- 9: Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes, covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
- 10: Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.
Notes
Use fresh blueberries when they're in season. Frozen berries work too, keep them frozen until the last moment so they don't bleed into the dough. Store the baked loaf at room temperature in a paper bag for 2 days, or freeze sliced for up to 3 months.