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Foodgeek

Blueberry
Lemon
Sourdough
Bread
Recipe
70% Hydration Bread

Recipes Sourdough

Reading Time: 6 minutes

I
t’s late summer here in
Denmark and the green
grocers and farmer’s
markets are overflowing
with ripe produce. There’s
berries of all kinds: strawberries,
blueberries, raspberries, black and
red currants, blackberries, even
more exotic ones like gooseberries
and lingonberries. One of my
absolute favorites are blueberries.
This is my recipe for a blueberry
lemon sourdough bread.

This bread is inspired by one of my

favorite breakfasts of all time. Small
american fluffy blueberry pancakes.
Well, it’s not a fluffy bread, but it
does contain blueberries.

This bread requires you to have an

active sourdough starter. If you
don’t have one, you can make one
easily, just follow my guide and
recipe.

If you are new to sourdough bread

baking, there’s quite a few
techniques and lingo that you need
to know and understand. If you
haven’t baked one before, read my
article about sourdough bread for
beginners.

If you are just here for the recipe,

you can press the button
underneath to be automagically
transported to the recipe:

Jump to Recipe

Blueberries
Blueberries are common on both
Europe, North America and Asia,
but the common commercially
available kind has its roots in North
America. This berry has a blue
exterior and white flesh.

There’s a version of the berry

(which is known as bilberry) and
are native to Europe. This berry has
a darker blue colored skin, and the
flesh is deeply red. We can
sometimes get them at more
specialized markets, but they are
not so easy to come by.

Both are really good, but I would say

that the European version has a
darker, more intense taste, akin to a
black currant.

Even though I bought some

bilberries at my local market, I
found that they are very brittle skin.
I am sure that they would have
popped while stretching and folding
the dough. So this bread should be
made with the North American
variety.

The formula in this blueberry

lemon sourdough bread
recipe
The formula in this blueberry lemon
sourdough bread is a white bread
with no whole grains. I chose this to
get a softer and whiter crumb. The
inspiration for this bread came from
american blueberry pancakes,
which is a favorite of mine.

The levain is made from your 100%

hydration sourdough starter, bread
flour and water in a 1:2:2
proportion. This means if that it
should double in 3-4 hours. If you
want to get going faster you can
change this to 1:1:1 so use the same
amount of starter as flour and
water. You should add the same
amount of levain to the dough
though.

BAKER'S
WEIGHT INGREDIENT PERCENTAGE

Starter
36g (100% 50.0%
Hydration)

Bread
72g 100.0%
Flour

72g Water 100.0%

The bread itself is 70% hydration

and should be manageable by most
bakers. The lack of whole grain does
make it a bit more slack. If you are
worried about it being difficult for
you, you can change the hydration
to 65%.

BAKER'S
WEIGHT INGREDIENT PERCENTAGE

Bread
723g 88.9%
Flour

479g Water 58.9%

18g Salt 2.2%

250g Blueberries 30.7%

18g Lemon Zest 2.2%

As always, if you want to play

around with the formula, change
the hydration or rescale it, you can
find the formula here in my bread
calculator.

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Conclusion on this blueberry

lemon sourdough bread
recipe
Since the bread has no whole grain
it is a white bread with a soft
crumb. As soft as a classic
sourdough bread gets.

The crust is deeply caramelized and

super crunchy. Whatever
blueberries stuck out of the dough,
popped in the heat and gives the
bread a gorgeous look.

The taste of sweet blueberries in the

bread is great, and the lemon zest is
fragrant and citrusy and stands up
against the sweet blueberries.

It’s a bread that goes well with some

wonderful butter, or maybe with
anything where you’d put a jam on.
So maybe a good piece of cheese.

I really enjoyed it and it is not the

last time that bread enters my oven.

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This is my recipe for blueberry
lemon sourdough bread. I hope you
will try to make it. If you make this
recipe and post it to Instagram,
please tag me as @foodgeek.dk so I
can see it. That will make me very
happy.

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ingredients or tools are affiliate
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product!

Blueberry
Lemon
Sourdough
Bread
Course: Desert, Snack
Cuisine: All
Keyword: blueberry,
lemon, sourdough bread
Prep: 1 hour
Cook: 1 hour 30 minutes
Proofing: 1 day
Total: 1 day 2 hours 30
minutes
Servings: 2 breads
Calories: 1527kcal
Author: Sune Trudslev

Nutrition Facts
Blueberry Lemon Sourdough Bread

Amount Per Serving (1 bread)

Calories 1527 Calories from Fat 63
% Daily Value*
Fat 7g 11%
Saturated Fat 1g 6%
Sodium 3512mg 153%
Carbohydrates 311g 104%
Fiber 14g 58%
Sugar 14g 16%
Protein 49g 98%
* Percent Daily Values are based on a 2000 calorie
diet.

Blueberry is a wonderful
berry that is great in cakes,
muffins, pancakes and just as
a snack. This bread is full of
ripe blueberries and has a
intoxicating smell of lemons.

Print Recipe

Pin Recipe

Equipment
bench scraper
combo cooker
lame
razor blades
baking steel
bannetons
spray bottle
peel

Ingredients
Levain
50 g sourdough starter
100% hydration
100 g bread flour
protein content 12-13%
100 g water

Dough
723 g bread flour
protein content 12-13%
479 g water divided
180 g levain
18 g sea salt
250 g blueberries
3 lemon zest from one
lemon (that's 3 lemons
in all)

Instructions
Make levain –
Morning
1. Mix 50g sourdough starter
(100% hydration), 100g
bread flour, 100g water in
a jar with straight side.
2. Mix well and place an
elastic band around the
jar where the mixture
comes up to so you can
monitor the growth.
3. Put somewhere warm
until it has doubled.

Autolyse the flour –

Morning
1. Add 723g of bread flour to
a bowl. Pour 429g water
on top (we are reserving
50g of the water to mix
the salt in later).
2. Put two fingers in the
middle of the bowl and
start moving it in circles.
3. For each revolution pick
up a bit more dough until
the dough starts coming
together.
4. Then start folding the
dough in over itself until
all of the flour has been
hydrated and you are left
with a shaggy mess.
5. Put a damp dish towel
over top and let the
mixture sit until we need
to mix the dough

Mix the dough –

Around noon
1. Once the levain has
doubled (or even tripled)
proceed with this step.
2. Grab the bowl with the
autolysed flour.
3. Pour 180g levain on top,
sprinkle 18g sea salt on
top and add the reserved
50g water.
4. Dimple the levain into the
dough and start folding it
in over itself. You can also
grab the dough and
squeeze the levain
through.
5. Keep going until the
dough is very well
combined.
6. Leave the dough to rest
for 30 minutes under a
damp dish towel.

Bulk fermentation –
Around 13:00/1 p.m.
1. Zest 3 lemons and chop
the zest finely.
2. Perform three sets of
stretch and folds spaced
out by 30 minutes.
3. During the first set of
stretch and fold, add the
blueberries and lemon
zest during each stretch
and fold.
4. After you've finished the
third set of stretch and
folds, do a windowpane
test to check that the
gluten has been properly
developed. If it hasn't add
one or two more sets of
stretches and folds.
5. After the windowpane test
passes leave the dough to
rest until it's grown by 30-
50%.

Divide and preshape –

Around 17:00/5 p.m.
1. Pour the dough until your
unfloured kitchen counter
and divide it into two
equally sized pieces of
dough.
2. Using your bench scraper,
grab one piece and stretch
each side (north, south,
east and west) out and in
over the dough.
3. In one swift motion flip
the dough over and put
the bench scraper behind
it.
4. Pull the dough forward so
that the top gets pulled
down in front of the
dough. If any blueberries
pop out, pick them up and
push them up underneath
the dough.
5. Once you can't get any
further, put the bench
scraper in front of the
dough and push it away
from your and turn it
around so that the bench
scraper is behind the
dough again.
6. Keep going until you have
a pretty taut surface.
7. Continue with the other
dough piece and let them
both rest for 15 minutes
under a damp dish cloth.
8. Ready two oval bannetons
by spritzing them lightly
with water and flouring
them with rice flour.
9. Once the 15 minutes are
up, sprinkle the top of the
dough pieces with flour.
10. Grab one dough ball and
flip it over. Stretch the
dough out into a rectangle
and fold the top corners in
towards the middle.
11. Roll the dough towards
yourself and press down
lightly with your thumbs
to seal the dough. Keep
going until the dough is an
oval shape.
12. Flip the dough into a
banneton. I will often
stitch the back of the
dough when it's in the
banneton. That gives a bit
more tension on the top of
the bread.
13. Continue with the other
bread and put both breads
in plastic bags and put
them in the fridge
overnight.

Bake the bread – Next

morning
1. Add a baking steel and a
dutch oven or a combo
cooker to your oven.
2. Preheat the oven to
260°C/500°F/Gas mark 9
(or 10 if you have it).
3. Let the oven heat for an
hour.
4. Grab a banneton from the
fridge and flip the dough
onto a peel with
parchment paper on it.
5. Score the bread and put it
immediately into the
dutch oven and close it.
6. Bake for 20 minutes with
the lid on.
7. After the 20 minutes,