Blueberry Sourdough Bread

Servings

1 loaf

Total Time

18–24 hours (including fermentation)

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Ingredients

Dough

• 500 g bread flour

• 350 ml water (room temperature)

• 100 g active sourdough starter

• 10 g salt

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Add-ins

• 150 g blueberries (fresh or frozen)

• 1–2 tbsp sugar (optional, enhances sweetness)

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Instructions

Step 1: Mix Dough

• In a bowl, mix:

  • Flour + water

• Rest for 30 minutes (autolyse)

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Step 2: Add Starter & Salt

• Add sourdough starter + salt

• Mix until a shaggy dough forms

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Step 3: Stretch & Fold (Bulk Fermentation)

• Over 2–3 hours:

  • Perform 4 sets of stretch & folds (every 30 mins)

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Step 4: Add Blueberries

• Gently fold blueberries into dough during last fold
  ⚠️ Don’t crush them too much

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Step 5: Bulk Rise

• Let dough rise at room temp 4–6 hours

• It should be puffy and airy

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Step 6: Shape

• Lightly flour surface

• Shape into a round loaf

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Step 7: Cold Proof

• Place in banneton (or bowl)

• Refrigerate 8–12 hours

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Step 8: Bake

• Preheat oven to 230°C (450°F) with Dutch oven inside

• Score the dough

• Bake:

  • 20 mins covered

  • 20–25 mins uncovered

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Pro Tips 🔥

• Use frozen blueberries to reduce juice bleeding

• Dust berries with flour before folding in

• Bake until deep golden for best crust

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Flavor Profile

• Tangy sourdough base

• Sweet, juicy blueberries

• Crispy crust + soft, airy crumb

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Serving Ideas

• Toast + butter 🧈

• Cream cheese spread

• Honey drizzle 🍯

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Viral Caption Ideas

• “This bread smells like a bakery dream 🤯🍞”

• “Wait till you see the inside… 😍🫐”

• “Sweet meets sourdough = perfection”