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Simple Blueberry Sourdough Bread Recipe

Simple Blueberry Sourdough Bread Recipe
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★★★★★

5.3 from 13 reviews

This Simple Blueberry Sourdough Bread combines the classic tangy flavor of traditional sourdough with the sweet burst of fresh blueberries. Utilizing a high-protein bread flour and an active sourdough starter, this recipe walks you through the process of making a moist, flavorful loaf perfect for breakfast or snacks. The slow fermentation and extended proofing develop complex flavors and a rustic texture, while the blueberries add a natural sweetness and vibrant color.

Ingredients

Scale

Dry Ingredients

  • 350g high-protein bread flour (13% gluten content)
  • 6g salt

Wet Ingredients

  • 80g active mature sourdough starter (equal parts flour and water)
  • 260g water

Add-ins

  • 1/2 cup fresh blueberries (about 75g, or more if desired)

Instructions

  1. Prepare the Levain and Initial Mixture: Feed your sourdough starter ahead of time to ensure it’s active and ripe. Measure 80g of the mature starter for this recipe’s levain and feed the rest to store in the refrigerator. In a mixing bowl, combine 260g of water with the levain, then add 350g of bread flour. Thoroughly mix until evenly combined, cover the bowl, and let it rest for 1 hour to hydrate and begin fermentation.
  2. Incorporate Salt and Start Developing Gluten: After the initial autolyse, sprinkle 6g of salt over the dough. Mix well by hand, using the slap and fold technique for several minutes to develop gluten strength. Cover the dough and let it rest for 45 minutes. Then perform a coil fold to further strengthen the gluten network. Let it rest another 45 minutes, then repeat the coil fold and rest for a final 45 minutes.
  3. Add Blueberries and Bulk Fermentation: Gently stretch the dough on a non-stick surface. Evenly scatter 1/2 cup of fresh blueberries over the dough. Carefully roll the dough back into a ball, ensuring the berries are evenly incorporated. Place the dough in a covered bowl and allow it to bulk ferment for 1–2 hours at room temperature, building flavor and structure.
  4. Shape and Proof: After bulk fermentation, pre-shape the dough into a loose round and let it rest for 20 minutes to relax the gluten. Then shape the dough into your desired loaf shape and place it in a lightly floured proofing basket. Cover it with plastic wrap and refrigerate to proof for 18–24 hours, allowing slow fermentation for enhanced flavor.
  5. Bake the Bread: When ready to bake, preheat your oven and Dutch oven (if using) according to your preferred baking method. Remove the dough from the refrigerator, gently score the top with a sharp blade, and place it into the hot Dutch oven or onto a preheated baking stone. Bake according to your equipment, typically around 230°C (450°F) for 30–40 minutes, uncovered toward the end for crust development.
  6. Cool and Enjoy: Once baked, remove the bread from the oven and allow it to cool completely on a wire rack. Cooling ensures the crumb sets properly and slicing is easier. Use a serrated knife to slice and enjoy your fresh blueberry sourdough bread!

Notes

  • Use fresh blueberries for best taste and texture; frozen blueberries can be used but may release more moisture.
  • Adjust blueberry amount to personal preference; adding more will increase moisture and sweetness.
  • Maintaining a consistent room temperature during bulk fermentation helps achieve predictable results.
  • Proofing in the fridge slows fermentation, improving flavor complexity and dough handling.
  • Use a Dutch oven with lid for a better oven spring and crispy crust; alternatively, bake on a baking stone with steam.
  • Make sure bread is fully cooled before slicing to prevent gummy texture.

Nutrition

Keywords: Blueberry sourdough bread, artisan bread, homemade bread, sourdough recipe, blueberry bread

Find it online: https://cookwithruby.com/simple-blueberry-sourdough-bread-recipe/