Bangers & Smashers | G&F

Lemon Blueberry Sourdough Loaf - @hifisamurai

Name: Lemon Blueberry Sourdough Loaf - @hifisamurai
Prep time: 30 min
Cook time: 1 d 11 h 30 min
Total time: 1 d 12 h
Yield: 1 loaf
Cuisine: sourdough
Ingredients: This soft sourdough lemon blueberry loaf brings together lemon pudding mix, juicy blueberries, and pockets of cream cheese. It’s a bright, flavorful take on sourdough with brioche like texture. Toasted with butter is fantastic, make French toast if you’re feeling extra!; 100g active sourdough starter (fed and bubbly) - 100% hydration; 360g filtered water; 500g bread flour; 50g lemon Jell-O pudding mix (dry mix only); 10g fine sea salt; 120g fresh blueberries; 70g cream cheese baking chips

sourdough

1 loaf

portioner

30 minutes

aktiv tid

36 hrs

total tid

Börja laga mat

Ingredienser

This soft sourdough lemon blueberry loaf brings together lemon pudding mix, juicy blueberries, and pockets of cream cheese. It’s a bright, flavorful take on sourdough with brioche like texture. Toasted with butter is fantastic, make French toast if you’re feeling extra!

100g active sourdough starter (fed and bubbly) - 100% hydration

360g filtered water

500g bread flour

50g lemon Jell-O pudding mix (dry mix only)

10g fine sea salt

120g fresh blueberries

70g cream cheese baking chips

Instruktioner

Create levain

Make 100% leavain 12 hrs before making the bread.

Mix the Dough:

In a large bowl, mix 100g active sourdough starter and 360g filtered water. Add 500g bread flour, 50g lemon Jell-O pudding dry mix, and 10g salt. Mix until a shaggy dough forms. Rest for 1 hour.

Stretch & Fold / Coil Folds + Add-ins:

Do a set of thorough stretch and fold, followed by three sets of coil folds spaced 30 minutes apart. During the 1st coil fold, gently incorporate a portion of 120g blueberries and 70g cream cheese chips. Sprinkle them over the dough, fold gently to avoid smashing the berries, and continue adding blueberries and chips while folding on all sides.

Bulk Fermentation:

Let the dough rise until it’s about doubled in size, bubbly, jiggly, and slightly domed. Fermentation time varies by dough temperature and starts when you first mixed your dough in step 1:

Dough Temp vs. Bulk Time

Use these as general guidelines—visual cues matter most.

80°F (27°C) → ~5-6 hours

75°F (24°C) → ~7-8 hours

70°F (21°C) → ~12 hours

65°F (18°C) → ~16 hours

Shape & Final Rise:

Shape into a loaf for loaf pan. The dough may feel stickier than your standard sourdough loaf - this is normal due to the pudding mix. Wet your hands to prevent sticking. If blueberries or chips pop out, tuck them back in and roll up the dough to shape, you’ll deal with less burnt pieces.

Cover and cold-proof the shaped dough in the fridge overnight.

Bake:

Preheat the oven to 400°F (204°C). Score the top, mist the top with water, and cover it with an inverted bread pan. Bake for 30 minutes covered. Then remove the top pan, reduce the oven temperature to 375°F (190°C), and bake for another 30 minutes uncovered until golden and cooked through. If the top browns too quickly, cover loosely with foil or place the lid back on. The target internal temperature for a fully baked sourdough loaf is 205°F to 210°F.

Let cool completely before slicing and enjoy!

Sliced thick, toasted with butter has been my favorite.

Anteckningar

Dutch Oven Method - I’ve tried hand shaping the loaves and baking in the Dutch oven and they have not been successful in terms of shape. Might need to lower the hydration if you’re looking for the classic rustic look.

I am currently in the process of developing a double chocolate version of this bread. Recipe coming soon, let me know if you’re interested.

A recent variation is adding crushed freeze dried blue berry in addition to the blueberry. The finished bread is much darker due to the maillard reaction.