Description
A perfect balance of tangy sourdough, juicy blueberries, and a creamy lemon-infused filling, finished with a honey-lemon glaze. This artisanal bake is perfect for a cozy morning or a special brunch treat.
Ingredients
- Bread flour (500g)
- Room-temperature water (350ml)
- Active sourdough starter (100g)
- Salt (10g)
For the Filling:
- Fresh blueberries (1 cup)
- Cream cheese, softened (1/3 cup)
- Lemon zest (from 1 lemon)
- Granulated sugar (2 tablespoons)
For the Glaze:
- Honey (2 tablespoons)
- Fresh lemon juice (1 tablespoon)
Instructions
- Awakening the Dough
- Mix the flour, water, and sourdough starter in a large bowl. Let it rest for 30 minutes.
- Add salt, knead gently, then cover and let rest for 4–6 hours, stretching and folding every 30 minutes to build structure.
- Crafting the Creamy Core
- Blend the cream cheese, lemon zest, and sugar until smooth. Set aside.
- Introducing the Blueberry Bursts
- During the final stretch-and-fold session, carefully fold in the blueberries to avoid bursting them.
- Assembling the Masterpiece
- Shape the dough into a rectangle, spread the cream cheese mixture evenly, then roll the dough carefully to encase the filling.
- The Overnight Transformation
- Place the dough seam-side up in a well-floured banneton or bowl. Cover and refrigerate overnight (8–12 hours) for deep flavor development.
- Into the Heat
- Preheat a Dutch oven to 250°C (480°F). Transfer the dough, bake covered for 20 minutes, then uncover and bake at 220°C (430°F) for another 20–25 minutes until golden brown.
- The Final Flourish
- While warm, brush the loaf with a mixture of honey and lemon juice to enhance its glossy, aromatic finish.
Notes
- Use an active sourdough starter for the best rise.
- Cold fermentation overnight enhances flavor and texture.
- Fresh blueberries work best—frozen ones may release excess moisture.
- A Dutch oven ensures a crisp crust and a tender crumb.
- Slightly warm slices pair beautifully with coffee or tea.
- Prep Time: 6 hours (including rest)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / Sourdough