Description
Unlock the delightful flavors of tangy sourdough, sweet blueberries, zesty lemon, and creamy cream cheese in this irresistible loaf. Perfect for breakfast, brunch, or a special dessert, this recipe guides you to a stunning and delicious bake.
Ingredients
Scale
- For the Sourdough Dough:
- 350g Active Sourdough Starter (fed and bubbly)
- 400g Bread Flour
- 100g Whole Wheat Flour (optional, for deeper flavor)
- 350g Water (around 95°F / 35°C)
- 10g Fine Sea Salt
- For the Cream Cheese Filling:
- 200g Cream Cheese (full-fat block, softened)
- 50g Granulated Sugar
- Zest of 1 large Lemon
- 1 tsp Fresh Lemon Juice
- 1 tsp Unsalted Butter (softened)
- For the Blueberries:
- 150g Fresh Blueberries (or well-drained frozen)
- 1 tsp All-Purpose Flour (optional, for tossing blueberries)
Instructions
- 1. Mix the Dough (Autolyse + Starter/Salt): In a large bowl, combine bread and whole wheat flour with water until no dry spots remain. Cover and let sit for 30-60 minutes. Add active starter and salt; mix until fully incorporated.
- 2. Bulk Fermentation (Stretch & Folds): Cover the dough and let ferment in a warm spot (75-80°F / 24-27°C) for 3-5 hours. Perform a series of 4-5 stretch and folds every 30-45 minutes during the first 2-3 hours. The dough should gain volume and strength.
- 3. Prepare the Filling: While dough ferments, beat softened cream cheese, sugar, lemon zest, lemon juice, and softened butter until smooth and creamy. Set aside. Toss blueberries gently with 1 tsp flour if desired.
- 4. Laminate and Fill: Gently turn the dough onto a lightly floured surface. Carefully stretch or roll it into a large rectangle (lamination). Spread the cream cheese filling evenly over the dough, leaving a small border. Sprinkle blueberries over the cream cheese.
- 5. Shape the Loaf: Gently roll the dough into a log, starting from a long edge. Perform a final shaping into a tight boule (round) or batard (oval). Place seam-side up into a floured banneton or bowl with a floured cloth.
- 6. Cold Proof: Cover the banneton tightly and refrigerate for 8-16 hours.
- 7. Bake: Preheat oven to 500°F (260°C) with a Dutch oven inside for 30-45 minutes. Carefully invert dough into the hot Dutch oven, score, and cover. Bake for 20 minutes.
- 8. Finish Baking: Remove lid, reduce oven temperature to 450°F (230°C), and bake for another 25-35 minutes, or until deep golden brown and internal temperature reaches 200-210°F (93-99°C). Cool completely on a wire rack for 2-3 hours before slicing.
- Prep Time: 30 mins
- Cook Time: 45-55 mins