Blueberry Sourdough into French Toast

I used my basic bread recipe (100g starter, 325g luke warm water, 500g KA bread flour, 10g salt) and added 2 cups frozen wild blueberries and 2 tablespoons cinnamon at the second stretch and fold.

I left it frozen because I wanted it to bulk ferment overnight (started the dough at 9pm) and wanted it to sit for at least 12 hours on the counter.

I woke up this morning and it was perfect! Pulling away from sides, tacky but not sticky, giggly and amazing. Once I dumped her out to shape she was wet wet on the bottom from the blueberries thawing. I shaped her and stuck her in a bread pan letting her rest until the oven heated to 450. Topped the bread pan with another pan and cooked her for 30 minutes with the lid on at 450 and 27 minutes with the lid off at 425.

I only let it cool for about 30 minutes the made it into French toast. It was so good! I was stressed with how wet the blueberries left it but it baked up perfectly!