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Fruit Cream Blueberry Sourdough Bread Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 8 hours 75 minutes (including fermentation and proofing time)
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American Artisan
  • Diet: Vegetarian

Description

Fruit Cream Sourdough is a delicious and artisanal bread recipe that combines the tangy flavor of sourdough with the sweetness of fresh blueberries and a luscious cream cheese lemon filling. The dough is slowly fermented to develop depth of flavor and a tender crumb, then baked to a golden crust in a Dutch oven. Finished with a honey and lemon glaze, this loaf is perfect for breakfast, brunch, or a special snack.

Ingredients

Scale

Dough Ingredients

  • 500g bread flour
  • 350ml water (room temperature)
  • 100g active sourdough starter
  • 10g salt

Filling Ingredients

  • 1 cup fresh blueberries
  • 1/3 cup softened cream cheese
  • Zest of 1 lemon
  • 2 tablespoons granulated sugar

Glaze Ingredients

  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice

Instructions

  1. Autolyse: In a mixing bowl, combine the bread flour, water, and active sourdough starter. Mix until all the flour is hydrated and let the mixture rest for 30 minutes to begin gluten development and fermentation.
  2. Add Salt and Knead: Add the salt to the dough and knead until smooth and elastic. Cover the bowl and allow the dough to rise for 4 to 6 hours, performing stretch-and-fold techniques every 30 minutes to strengthen the dough.
  3. Prepare Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, lemon zest, and granulated sugar until the mixture is smooth and well combined.
  4. Incorporate Blueberries: During the final stretch-and-fold session, gently fold the fresh blueberries into the dough, taking care not to crush them.
  5. Shape and Fill Dough: On a floured surface, shape the dough into a rectangle. Spread the cream cheese mixture evenly over the dough, then roll it up into a ball shape, ensuring the filling is enclosed.
  6. Proof and Refrigerate: Place the shaped dough seam-side up into a banneton basket. Refrigerate for 8 to 12 hours to allow a slow, cold fermentation that enhances flavor.
  7. Preheat Oven and Bake: Preheat your oven to 250°C (482°F) with a Dutch oven inside to heat thoroughly. Place the dough inside the covered Dutch oven and bake for 20 minutes. Then remove the lid, reduce heat to 220°C (428°F), and bake uncovered for another 20 to 25 minutes until the crust is golden brown and crisp.
  8. Glaze and Serve: Once the loaf is warm out of the oven, brush it with a mixture of honey and fresh lemon juice to add a glossy sheen and extra flavor. Let the bread cool before slicing and serving.

Notes

  • Use an active and bubbly sourdough starter for best results.
  • The blueberries are added last to avoid smashing and bleeding their juice too early.
  • Refrigeration slows fermentation and improves flavor complexity.
  • Baking in a Dutch oven creates steam that helps develop a crisp crust.
  • Let the bread cool completely before slicing to preserve the crumb structure.
  • Adjust honey quantity to taste for the glaze.

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Find it online: https://craveablerecipeideas.com/fruit-cream-blueberry-sourdough-bread-recipe/