Ingredients
- Bread flour (500g) – high protein content around 12.5%
- Water (350g)
- Active sourdough starter (100g)
- Salt (10g)
- Fresh blueberries (150g)
Instructions
- Mix flour and water; autolyse 30-60 minutes until smooth.
- Add active starter and salt; mix thoroughly and rest 30 minutes.
- Perform stretch and folds: wet hands, stretch the dough sides over itself, rotating the bowl. Complete 4-6 sets with 30-45 minute rests between.
- Add rinsed fresh blueberries after the second or third fold to prevent purple dough.
- Bulk ferment 4-8 hours until the dough increases 50-75% and jiggles when shaken.
- Pre-shape into a rough round; bench rest 20-40 minutes.
- Final shape into a tight boule; place seam-up in rice-floured banneton.
- Cold proof in refrigerator 12-48 hours.
- Preheat the Dutch oven at 450-500°F for 45 minutes.
- Score cold dough; bake covered 20-30 minutes, then uncovered 15-25 minutes at a lower temperature until 208-210°F internally.
Notes
In a warm kitchen, finish the loaf within 2-3 days to avoid mold. Store bread cut-side down on a cutting board, or wrap loosely in a clean tea towel. Avoid plastic bags for the first day—they trap moisture and make the crust soft.