Lemon Blueberry Sourdough Bread

Ingredients

Flour and main dough

• 500 g bread flour (or 400 g bread + 100 g whole wheat for extra flavor)
• 350 g water (70% hydration total; adjust 5–15 g depending on flour and berries)
• 10 g fine sea salt
• 60 g active sourdough starter (100% hydration, fed 4–8 hours before use)
• Zest of 1–2 lemons (use organic if possible)
• 150–175 g fresh blueberries (frozen can be used but thaw and drain first)

Optional additions and adjustments

• 10–20 g honey or maple syrup to enhance browning and complement blueberries (add with water)
• 5 g lemon juice if using frozen blueberries to brighten flavor (avoid excess acid that can slow fermentation)

Key ingredient notes
Use ripe, active starter for reliable fermentation; blueberries add moisture — count them toward mix water and be prepared to reduce water by 5–10 g if dough feels too slack. Zest gives concentrated lemon aroma; add juice sparingly to avoid weakening gluten.

Equipment

Essential tools

• Digital scale accurate to 1 g for consistent hydration
• Large mixing bowl and a smaller bowl for levain
• Bench scraper for folding and shaping
• Proofing basket (banneton) or well-floured bowl with a towel
• Dutch oven or steam-capable baking vessel
• Sharp lame or razor for scoring

Optional helpful items

• Dough thermometer to check dough temperature (target 24–26°C / 75–79°F after mixing)
• Spray bottle for extra steam in the oven when not using a Dutch oven
• Banneton liner or rice flour for anti-stick

Practical tips
Use a heavy Dutch oven for consistent heat and steam retention; if your oven runs hot, use an oven thermometer and place the loaf on a lower rack for even bottom crust. Keep tools clean and lightly dust banneton with rice flour to prevent sticking to the dough when shaping.

Starter and Levain Build

Starter readiness
Ensure the starter is active and bubbly by feeding 4–8 hours before mixing; it should float in water and double in size. Use a starter at 100% hydration for predictable levain calculations.
Levain schedule

1. Mix 60 g starter + 60 g flour + 60 g water (1:1:1 feed) for a levain that peaks in 4–6 hours at room temperature (22–24°C).
2. Alternatively, make a larger levain 120 g starter + 120 g flour + 120 g water to use 60 g in the final dough and reserve the rest for other bakes.

Levain signs
Use the levain when it is domed, glossy, and at peak activity — it should fall slowly when gently jostled. If the levain has collapsed fully, refresh and allow another rise rather than using an overripe levain that can produce off flavors.
Acidity and flavor management
For bright lemon notes, avoid overly acidic levain by using shorter fermentation (peak rather than late decline). Cooler fermentation (lower room temperature) extends time and increases acidity; adjust levain take based on desired tang.

Mixing and Autolyse

Initial autolyse
Combine flour and water (reserve 10–20 g water if using honey or if berries are especially wet) and mix until no dry pockets remain. Rest 30–45 minutes to hydrate flour and start gluten development; autolyse shortens kneading and improves crumb.
Adding levain and salt
After autolyse, add the levain and mix until incorporated, then add salt dissolved in a small amount of water if needed. Mix gently to distribute without overworking; aim for cohesive but slightly shaggy dough before folding cycles.
Incorporating lemon and blueberries
Add lemon zest directly to the dough at the levain or salt stage for evenly distributed citrus oils. Fold in blueberries toward the end of initial mixing with gentle turns: use a folding motion to avoid crushing berries. If using frozen berries, drain well and pat dry to avoid extra water in the dough.
Texture cues
The dough should be tacky but not excessively sticky; it should hold shape and show some windowpane after several folds. If sticky, rest 10–15 minutes and perform one more gentle stretch-and-fold rather than adding too much extra flour, which will dry the crumb.

Folding and Bulk Fermentation

Bulk fermentation goals
Bulk fermentation develops strength and flavor; expect 3–5 hours at 24°C (75°F) or longer if cooler. Look for 20–50% volume increase, visible bubbles, and a smoother surface. Do not rely solely on clock time — use visual and tactile signals.
Folding schedule
Perform 3–4 sets of stretch-and-folds during the first 2–3 hours:

1. Wet hands, lift one side of the dough and fold into center
2. Rotate bowl 90° and repeat until four folds are complete
3. Rest 30–45 minutes between sets to allow gluten to relax

Preserving blueberries
Perform the final gentle fold with the bowl inverted onto a floured surface to finish shaping the dough, ensuring blueberries are distributed without breaking many. If too many berries rupture, blot surface moisture with a clean towel and adjust bench flour to avoid a soggy exterior.
Temperature control
Cooler bulk (18–22°C) preserves more fruit integrity and produces milder acidity but takes longer; warmer bulk (25–27°C) speeds fermentation and increases tang. Aim for a balance that keeps the blueberries intact while achieving adequate rise.

Shaping and Scoring

Pre-shape and bench rest
Gently turn the dough onto a lightly floured surface, use a bench scraper to fold edges into a loose round, and let rest for 20–30 minutes uncovered. This bench rest relaxes gluten for tighter final shaping.
Final shaping for berry distribution
For a boule: cup the dough and pull edges toward the center, flip sealed side down, and use cupped hands to rotate and tighten the surface by dragging toward you to build tension. For an oblong batard: flatten gently, fold long edges into the center, roll tightly from one short end to the other, and seal the seam by pinching.
Proofing in banneton
Place seam-side up in a floured banneton or bowl lined with a heavily floured cloth. Refrigerate for 10–14 hours for cold proof to develop flavor and make scoring easier, or proof at room temperature 2–4 hours until dough springs back slowly when touched.
Scoring technique
Score with a sharp lame at a shallow angle to control oven spring and preserve blueberry pockets: start with one long central slash or a cluster of shallow cuts; avoid deep cuts through berry clusters which can cause leaks. A quick confident stroke produces cleaner ears and a better crumb. Keep a small bowl of flour nearby to dust the blade if sticky fruit gums up the lame.

Baking and Crust

Oven setup and preheat
Preheat oven and Dutch oven to 250°C (480°F) for at least 45 minutes for thermal mass. If not using a Dutch oven, preheat a baking stone and prepare a steam tray or spray bottle for steam generation. A hot surface promotes rapid oven spring and a thin, crisp crust.
Loading and steam
Transfer the loaf seam-side down into the preheated Dutch oven or onto the stone; score immediately. For a Dutch oven, bake covered at 250°C for 12–18 minutes to trap steam, then remove lid and reduce to 220°C (430°F) for an additional 18–28 minutes to brown and crisp. For a stone, create steam by pouring hot water into a preheated tray or using several strong sprays in the first 4–6 minutes; maintain initial high heat to maximize oven spring.
Crust and color management
Monitor color—if the crust browns too quickly, lower temperature by 10–20°C and extend baking time until internal temperature reaches 96–99°C (205–210°F). Blueberries can caramelize and darken spots on the crust; this is normal and adds flavor. Aim for a deep golden-brown with blistering for an artisan finish.
Cooling and slicing
Cool fully on a rack for at least 2 hours before slicing to allow crumb to set; immediate slicing yields a gummy interior. For best texture, wait and slice with a serrated bread knife using gentle sawing motions to avoid crushing fruit pockets.

Storage and Serving

Short-term storage
For 1–3 days, keep the loaf at room temperature wrapped loosely in a clean kitchen towel or placed in a paper bag to preserve crust texture while preventing it from drying out. Avoid sealing in plastic for immediate storage, as trapped moisture will soften the crust.
Freezing and slicing
For longer storage, slice the cooled loaf and freeze in airtight bags with parchment between slices to prevent sticking. Thaw at room temperature or toast slices directly from frozen for crisp edges and revived flavor. Freezing within a day of baking preserves crumb and berry integrity best.
Reheating and serving suggestions
Reheat slices in a toaster or oven at 180°C (350°F) for 5–8 minutes for a crisp exterior and warm, tender crumb. Pair with soft goats cheese or ricotta and a drizzle of honey to complement lemon and blueberry, or serve plain to appreciate the sourdough tang and fruit sweetness. A thin spread of unsalted butter enhances mouthfeel without overpowering citrus notes.
Texture expectations
Expect an open, slightly moist crumb with pockets of blueberry and bright lemon aroma; some localized moisture from berries is normal but should not result in a gummy center if proper baking and cooling steps are followed.

FAQs

How do I adjust hydration when adding blueberries?
Reduce the initial water by 5–15 g if berries are very ripe or frozen-thawed to account for extra surface moisture; perform an autolyse and judge dough tackiness before adding more water. If dough is noticeably slack, perform shorter folds and a longer cold proof to firm the structure.
Can I use frozen blueberries?
Yes, but thaw and drain thoroughly, then blot with paper towel to remove excess liquid. Fold frozen berries in gently and expect slightly darker spots where they bleed; consider a shorter autolyse to limit additional water absorption.
Will lemon juice affect fermentation?
Small amounts of lemon juice (5–10 g) add brightness without significantly altering fermentation; avoid large quantities because high acidity can slow yeast activity. Prefer zest for aroma and reserve juice for finishing or light additions.
How do I prevent berries from sinking?
Incorporate berries after some gluten development and perform gentle final shaping to trap them within the dough matrix. Dust berries lightly with flour before folding if you consistently find they sink during proofing.
Why is my crumb gummy?
Common causes: underbaking (internal temp below 96°C / 205°F), insufficient cooling time, or excessive hydration without enough structure. Increase final bake time, ensure internal temp target, and cool fully before slicing. Adjust folding to build more gluten structure during bulk fermentation.
Can I add sugar for sweetness?
You can add 10–20 g sugar or honey to enhance sweetness and crust color; add during mixing. Keep additions modest to avoid overly soft crumb and to preserve sourdough activity.
How long does the loaf keep its best texture?
Best texture is within 48 hours for crust crispness and crumb freshness. Store appropriately and reheat slices to refresh crust after the first day. For longer preservation, freeze slices within 24 hours of baking.