Sweet Bread Sourdough (Print Format)
A tangy bread featuring blueberries and cream cheese, kissed with lemon and glazed with honey for a touch of sweetness.
# Ingredients:
01 -
350ml room-temp water.
02 -
500g flour for bread.
03 -
10g of salt.
04 -
100g sourdough starter.
05 -
Softened 1/3 cup cream cheese.
06 -
Juice from a fresh lemon, about 1 tablespoon.
07 -
A cup of ripe blueberries.
08 -
Lemon zest from one lemon.
09 -
2 tablespoons honey.
10 -
2 tablespoons of sugar, regular white.
# Steps:
01 -
Stir together starter, water, and flour. Let it sit for half an hour. Sprinkle in the salt, then knead it. Cover the dough, rest it 4-6 hours, and every thirty minutes stretch and fold.
02 -
Blend the sugar, lemon peel, and cream cheese until smooth and creamy.
03 -
When you're doing the final stretch and fold step, gently press the blueberries into the dough so they're evenly spread.
04 -
Flatten the dough into a rectangle, smear the cream cheese mix on top, roll it into a ball, and keep the filling sealed inside.
05 -
Lay the dough seam-side up in a floured banneton, cover it up, and pop it in the fridge for 8-12 hours.
06 -
Preheat your Dutch oven and bake the dough at 250°C for 20 minutes with the lid, then drop to 220°C for 20-25 minutes with the lid off.
07 -
Brush the warm bread with the mix of honey and lemon juice.
# Tips:
01 -
A Dutch oven traps steam, which makes a better crust.
02 -
Chilling the dough overnight gives it extra flavor.
03 -
Using fresh blueberries instead of frozen works best.