Amazing Blueberry & cinnamon loaf

This morning I baked this gorgeous blueberry & cinnamon loaf. I just have to share the recipe! It's so flavorful and soft and perfect for Christmas ❤️

Sourdough bread with dried blueberries and cinnamon

350g 32°C water

57g active wholewheat/rye starter

43g active starter

500g strong bread flour (Manitoba)

12g sea salt

15g powdered dried blueberries (Trader Joe‘s)

Cinnamon to taste, about 2 tsp.

Method:

1. 330g of water, starters and flour mixed together. Mix together and squeeze well and knead in the bowl. Let stand for 30 min.

2. 20g water and salt added, knead well and squeeze. Remove from the bowl and make a few slap n’ folds on the table. Place the dough in a bowl, first Stretch and fold half an hour later.

3. After 1. S+F I made a lamination fold where I sprinkled crushed, dried blueberries on top and folded.

4. 4 coil folds with 30 min intervals after that. Then put in a clear bowl to finish bulk rising.

5. When the dough had risen for approx. 6 hours and 20 minutes, (6 hrs were probably better though) I took it out of the bowl and carefully shaped it into a square. Sprinkled cinnamon over it. Then folded it as I do for the final shaping and sprinkled cinnamon over it when I had made one fold.

6. Let it rest like that on the table for 15 minutes. Then stretch it a little and put it in a basket. Pinch it together at the seams a little and put it in the refrigerator overnight or for approx. 10 hours.

7. Cast iron pot heated to 250°C. Dough placed in the freezer for 40 minutes before baking. Then sprayed water over it and made a simple cut. Lowered the heat to 230°C and put the bread in the pot with 2 ice cubes.

8. After 6 minutes, I cut the bread again and put one ice cube back in. Baked with the lid on for 20 minutes.

9. Remove the lid and continue baking for 15 minutes. Remove from the oven and let it cool for at least 90 minutes before cutting into it.