This recipe creates a stunning loaf with a golden, crispy crust and a soft, vibrant interior bursting with juicy blueberries.
Ingredients
- Bread Flour: 500g (High protein flour works best)
- Warm Water: 350ml
- Active Dry Yeast: 7g (or 100g active sourdough starter)
- Salt: 10g
- Fresh Blueberries: 1 cup (washed and dried)
- Sugar/Honey: 1 tablespoon (optional, to balance the tartness)
- Lemon Zest: From one large lemon (optional, for extra aroma)
Instructions
1. Prepare the Dough
In a large bowl, whisk together the flour, salt, and yeast. Gradually add the warm water (and honey if using) and mix until a shaggy dough forms.
2. The First Rise (Bulk Fermentation)
Cover the bowl with a damp cloth and let it rest in a warm spot for about 1 hour.
3. Incorporate the Blueberries
Gently stretch the dough out into a rectangle on a lightly floured surface. Scatter the fresh blueberries and lemon zest evenly over the top. Fold the dough over itself several times until the berries are incorporated.
Note: Don’t worry if some berries burst; it adds a beautiful purple marble effect to the bread!
4. Shape and Second Rise
Shape the dough into a smooth round ball (boule). Place it on a piece of parchment paper or in a proofing basket (banneton). Let it rise for another 45–60 minutes until it looks puffy.
5. Scoring
Using a sharp blade or knife, make a shallow “slash” across the top of the dough. This allows the bread to expand beautifully in the oven.
6. Baking
- Preheat your oven to 230°C (450°F). For best results, use a Dutch oven (cast iron pot).
- Carefully place the dough (with the parchment paper) into the hot pot.
- Bake with the lid on for 20 minutes.
- Remove the lid and bake for another 15–20 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
7. Cooling
Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing. Slicing too early can make the inside gummy!
Pro Tip: This bread is incredible when toasted and served with a bit of cream cheese or salted butter!
