My second lemon blueberry loaf

I used the sourdough gal’s recipe with some slight tweaks: https://thatsourdoughgal.com/wprm\_print/lemon-blueberry-artisan-sourdough-bread-recipe

Ingredients:

– 80g active plain starter (I normally use 100g but I was bulk fermenting on the counter overnight and wanted to go slower)

– 300g water

– 500g King Arthur bread flour

– 10g salt

– citrus sugar (zest of 2 lemons mixed with 25g sugar)

– 1 bag (~2oz) freeze dried blueberries soaked in juice of 1 lemon (drain and pat dry before adding to dough)

Process:

1. Mix together starter, water, flour and salt. I like to knead past shaggy dough to build gluten (about ~5mins). Rest 30min.

2. Incorporate citrus sugar with a few stretch and folds. The dough will separate a bit at this point but just give it a few slap and folds and it will start to come together again. Rest 30min.

3. Complete 4 more rounds of stretch and folds at 30min intervals. Incorporate blueberries during 3rd round.

4. Bulk ferment. I use the sourdough journey’s temping method alongside the aliquot method. My dough reached its target rise after 8hr.

5. Shape and place in banneton. Cold proof in fridge up to 48hr.

6. Bake at 450F for 30min with Dutch oven lid on. Continue baking uncovered at 425F for 10-15min until internal temp reaches 200-208F or golden brown to your liking.

7. Cool at least 1 hour before cutting.