Sweet Sourdough Bread (Print)
This delightful sourdough is loaded with blueberries, creamy cheese, and a tangy lemon touch, all topped off with a honey glaze.
# Ingredients:
01 -
350ml room-temperature water.
02 -
500g of bread flour.
03 -
10g sea salt.
04 -
100g of lively sourdough starter.
05 -
Zest from one lemon.
06 -
1 tablespoon freshly squeezed lemon juice.
07 -
1 cup fresh blueberries.
08 -
2 tablespoons sugar, granulated.
09 -
1/3 cup softened cream cheese.
10 -
2 tablespoons of honey.
# Steps:
01 -
Stir together the water, starter, and flour. Let it sit covered for 30 minutes. After that, knead in the salt. Leave it covered and let it rise for 4 to 6 hours, stretching and folding the dough every half hour.
02 -
Beat the cream cheese, sugar, and lemon zest together until creamy.
03 -
During the last stretch-and-fold, gently fold the blueberries into the dough so they’re spread out evenly.
04 -
Flatten the dough into a rectangular shape, scatter the cream cheese mixture on it, and carefully roll into a ball, keeping the filling inside.
05 -
Put the dough with the seam facing up into a floured banneton or bowl. Cover it up and refrigerate for 8 to 12 hours.
06 -
Preheat Dutch oven and bake at 250°C with the lid on for 20 minutes. Remove the lid and finish baking at 220°C for an additional 20-25 minutes.
07 -
Once the loaf is out of the oven and still warm, brush the top with a mixture of honey and lemon juice.
# Notes:
01 -
A Dutch oven traps steam to create a crispier crust.
02 -
Cold fermentation boosts taste over time.
03 -
Use fresh blueberries, as frozen ones add extra moisture.