150g starter
25g sugar
30g lemon juice
280g water
500g flour
10g salt
Zest of 2 lemons
As many blueberries as you want!
Mix water with sugar and lemon juice. Add starter, then flour and salt, zest. Rise for 30 mins, 3 x stretch and folds 30 mins apart. Add blueberries at last stretch and fold. Bulk fermented for 10 hours, shaped, fridge for 16 hours. Baked covered at 450 for 40 mins, then 13 mins at 410.
Next time I’ll put rice on the bottom of the Dutch oven to prevent burning. But this loaf is delicious with whipped cream cheese on top!
by Hiimnewtothis19
3 Comments
pleaseee give me a sliceee
Miam ça donne envie bravo !😋👍
finally i see a sourdough with flavor