This has been such a huge hit with friends and family, so much so that I’ve had a friend ask me to make her one to take back to her family for the holidays!
300 g water
100g active starter
Juice and zest from one large lemon
100 g white sugar
500 g flour
1 cup fresh blueberries (I measured with my heart)
Lemon juice, water and starter all mixed together. Lemon zest added in with flour and sugar. Left to bulk ferment overnight, and blueberries folded in as your forming your loaf. Left in the fridge after forming for 6 hours before baking.
Baked at 450 in Dutch oven for 30 min lid on, 15 min lid off. Left to cool for about 2 hours before cutting into it .
Absolutely amazing on its own, with butter, or lemon curd, or as French toast! 🤤
I’ve only been baking sourdough for a month now, and I’m hooked! What are some of your other go to sweet/fruity loaves? I’m thinking I might try subbing raspberries for the blueberries next!
by sunnysonja
8 Comments
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Commenting to add that I used Red mill artisan bread flour !
This looks incredible!! I’m super brand new to the sourdough world (like I started my starter last Thursday lol). Did you do stretch and folds and that whole process? Or just shape it?
Ohhhh I definitely want to try this. 🤤
Looks great. Do you think I could get away with using the lemon, sugar, & fruit in the way you described, but instead adding into a favorite basic recipe like a tartine?
Oo that looks so good; I’m gonna try something similar with whole wheat!
Gonna try to make this tomorrow, it sounds amazing!
Stopppppp that looks so good 😍 I’ve been wanting to try this loaf!