Best Blueberry Sourdough Bread
100 % sourdough blueberry bread with bursting berries and open crumb — no commercial yeast, maximum flavor.
Ingredients
- Levain
- 30 g active starter · 60 g each flour + water
- Main Dough
- 400 g bread flour · 100 g whole wheat
- 360 g water 330 + 30 reserve
- 100 g levain · 10 g salt
- 200 g blueberries frozen preferred
- Zest of 1 lemon + 2 tbsp honey optional
Instructions
- Night before → build levain.
- Morning → autolyse 1 hr.
- Add levain + salt → 4–5 stretch-and-folds over 4 hrs.
- Laminate in blueberries + zest at fold 3.
- Pre-shape → final shape → cold proof 12–24 hrs.
- Bake 450 °F in Dutch oven: 20 min covered + 20–25 min uncovered.
- Cool fully → slice to reveal purple magic.
Notes
- Frozen berries = cleaner swirl
- Longer cold proof = more tang
- Freeze shaped dough or baked slices for 3 months
- Scoring tip: bold slash = gorgeous berry reveal
- Best French toast on earth