Ingredients
Scale
For the Bread
- 400g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 25g sugar
- 1 tablespoon fresh lemon zest (about 1 large lemon)
- 150g fresh blueberries
- Rice flour for dusting
For the Lemon Glaze
- 120g powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk or cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Mix bread flour, whole wheat flour, and water. Cover and autolyse 30-60 minutes.
- Add starter, salt, sugar, and lemon zest. Mix with hands until combined.
- Bulk fermentation: Perform stretch-and-folds every 30 minutes for first 2 hours (4 sets). Rest 2-3 more hours until 50% increase in volume.
- Gently fold in blueberries 30 minutes before shaping.
- Shape into a round. Place seam-side up in banneton dusted with rice flour.
- Cold proof in refrigerator 12-18 hours.
- Preheat oven to 450°F with Dutch oven inside for 45 minutes. Score dough and transfer to hot Dutch oven.
- Bake covered 25 minutes. Uncover and bake 20-25 minutes more until deep golden.
- Cool 1 hour before slicing.
- Make glaze: Whisk together powdered sugar, lemon juice, milk, vanilla, and salt until smooth. Add more milk if too thick or more sugar if too thin.
- Drizzle glaze over cooled bread using a spoon or piping bag. Let set for 15 minutes before slicing.
Notes
- Use fresh blueberries (frozen release too much moisture).
- Store wrapped in kitchen towel up to 3 days.
- The glaze is optional but adds extra sweetness and lemon flavor. Once glazed, bread is best eaten within 2 days.
- Store unglazed bread wrapped in kitchen towel up to 3 days.
- Great toasted with butter.
- Prep Time: 30 minutes (active)
- Category: bread