Lemon Blueberry Sourdough Bread (Print Version)

# Ingredients:

→ Dough Base

01 - Water, 330g (1⅓ cups)
02 - Lemon juice, 20g (1½ tablespoons)
03 - Active sourdough starter, 50g (¼ cup)
04 - Bread flour, 500g (3½ cups)
05 - Salt, 10g (1½ teaspoons)
06 - Sugar, 50g (¼ cup)

→ Flavoring

07 - Fresh lemon zest, from 1 lemon
08 - Blueberries, 148g (1 cup)

# Instructions:

01 - Combine water and lemon juice in a large bowl. Add sourdough starter and mix well.
02 - Add flour, sugar, salt, and lemon zest. Mix until all flour is incorporated.
03 - After 30 minutes, perform a set of stretch and folds with dampened hands. Cover and rest.
04 - After 30-60 minutes, add blueberries and perform another set of stretch and folds. Cover and let ferment at room temperature.
05 - Let dough rise until increased by 75%, showing a domed top and side bubbles (10-14 hours).
06 - Shape into a taut round on an unfloured surface using envelope folds and tension building. Place in floured proofing basket.
07 - Refrigerate for at least 8 hours or up to 2 days.
08 - Preheat dutch oven to 450°F. Score dough and bake covered for 25 minutes, then uncovered for 10-15 minutes until done.

# Notes:

01 - Can be enjoyed warm or fully cooled (wait 2 hours for complete cooling)
02 - Serve with butter, cream cheese, or lemon curd
03 - Timing can be adjusted to fit your schedule with cold proofing

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