-100g peak starter, 350g water, 500g bread flour, 10g salt, 50g sugar
-mix, rest 30 min, and then 4 sets of stretch and fold at 30 min intervals.
-14 hour bulk fermentation (68F house with low humidity)
-stretch out dough and add blueberries and zest of 1 lemon
-shape and then 18 hour cold proof in banneton
-bake lid on in Dutch oven at 475F for 25min and then lid off at 425F for more 20min
by riyiyi
8 Comments
Sounds so delicious!!
I have to try!!
I wanna try it!
I just baked the same today. Did you find the zest a bit overpowering?
Yummy
That sounds delicious. Thank you!
I love this, and have come to add toasted coriander! It’s not much for flavor, but the citrus aroma it adds enhances flavor. Good loaf!
I’ve been wanting to make this one but why is it better than plain sourdough with butter and jam?