Great recipe, I think I could have done a better job incorporating the blueberries and cream cheese into the dough but overall it tasted amazing toasted with cream cheese or a blueberry glaze mixed into cream cheese as a dessert bread.
Pretty straight forward recipe, this is my standard go to for a lot of my attempts.
460g AP Flour
350g Filtered Water (I use RO water)
100g starter
9 grams of salt
Autolyse for 30, then add starter, let ferment for 1 hr, then add salt, then do folds every 30 minutes until about 2 hours left until bulk fermentation is over with. Usually this is between 5-6 folds. Then I took a big handful of washed blueberries (dried) and then while the dough was laminated before shaping I put them all over the dough and about a 1/3 of a brick of cream cheese. I then folded the sides in and rolled it up for my shaping and let it rest for 45 minutes before putting it into the fridge until the next morning.
I wet the outside of the dough, and sprinkled turbinado sugar all over the crust, then scored the bread.
Baked at 450 F for 20 minutes covered, 17 minutes uncovered, then the last 5 minutes I put foil over the top as to control the crust.
I’m happy with the way it tasted enough though I hoped for better distribution.
Brewer1056
That looks amazing.
sleepcathartic
ooooh i’ve done blueberry lemon but never considered cream cheese! will be replicating. thanks OP!
3 Comments
Great recipe, I think I could have done a better job incorporating the blueberries and cream cheese into the dough but overall it tasted amazing toasted with cream cheese or a blueberry glaze mixed into cream cheese as a dessert bread.
Pretty straight forward recipe, this is my standard go to for a lot of my attempts.
460g AP Flour
350g Filtered Water (I use RO water)
100g starter
9 grams of salt
Autolyse for 30, then add starter, let ferment for 1 hr, then add salt, then do folds every 30 minutes until about 2 hours left until bulk fermentation is over with. Usually this is between 5-6 folds. Then I took a big handful of washed blueberries (dried) and then while the dough was laminated before shaping I put them all over the dough and about a 1/3 of a brick of cream cheese. I then folded the sides in and rolled it up for my shaping and let it rest for 45 minutes before putting it into the fridge until the next morning.
I wet the outside of the dough, and sprinkled turbinado sugar all over the crust, then scored the bread.
Baked at 450 F for 20 minutes covered, 17 minutes uncovered, then the last 5 minutes I put foil over the top as to control the crust.
I’m happy with the way it tasted enough though I hoped for better distribution.
That looks amazing.
ooooh i’ve done blueberry lemon but never considered cream cheese! will be replicating. thanks OP!