Homemade Blueberry Sourdough Bread You’ll Love to Bake
Ingredients
- 3 cups (360g) all-purpose flour
- 1 cup (240g) active sourdough starter
- 1 cup (240ml) water
- 1 ½ teaspoons salt
- 1 tablespoon honey (optional, for a touch of sweetness)
- 1 cup (150g) fresh blueberries
- 1 tablespoon olive oil (for greasing)
Instructions
- Mix the DoughIn a large mixing bowl, combine the flour, sourdough starter, and water. Stir until a shaggy dough forms. Add the salt and honey (if using), mixing until fully incorporated.Incorporate the Blueberries Gently fold the blueberries into the dough, being careful not to burst them. The dough will feel sticky, but this is expected. Perform stretch-and-folds every 30 minutes for the next 2 hours, stretching one edge of the dough upward and folding it over the center, rotating the bowl to repeat on all sides.
- Bulk FermentationCover the bowl with a damp towel or plastic wrap and let it ferment at room temperature for 4–6 hours, or until the dough has doubled in size. If your kitchen is warm, check the dough sooner to avoid over-fermentation.
- Shape the DoughTurn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf, depending on the shape of your baking vessel. Transfer the dough onto parchment paper, seam side down. Cover with a towel and let it rest for 1–2 hours.
- Preheat the OvenPlace a Dutch oven or baking stone in the oven and preheat to 450°F (230°C) for at least 30 minutes to ensure even heat distribution.
- Cool and ServeRemove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to allow the interior to set. Slice, serve, and enjoy the perfect balance of tangy sourdough and sweet blueberries!
