Description
Unleash the best flavor with our step-by-step guide to baking a delicious blueberry lemon cream cheese sourdough. This easy-to-bake sourdough recipe yields a loaf with a crisp crust, soft crumb, and a delightful sweet-tart swirl.
Ingredients
- For the Dough:
- 100g active sourdough starter
- 350g warm water (90-95°F / 32-35°C)
- 450g bread flour
- 50g whole wheat flour (optional, for flavor)
- 10g fine sea salt
- 20g granulated sugar
- 1 tbsp all-purpose flour (for coating blueberries)
- 150g fresh or frozen blueberries
- For the Cream Cheese Filling:
- 200g full-fat cream cheese, softened
- 50g granulated sugar
- Zest of 1 large lemon
- 1 tbsp fresh lemon juice
Instructions
- 1. Autolyse & Initial Mix: In a large bowl, combine starter, water, bread flour, and whole wheat flour. Mix until no dry spots remain. Cover and rest for 30-60 minutes. Add salt and sugar, mixing until fully incorporated.
- 2. Bulk Fermentation & Folds: Over 3-4 hours, perform 4-5 sets of stretch and folds every 30-45 minutes. The dough should become smooth, elastic, and increase in volume by 30-50%.
- 3. Prepare Filling: While dough ferments, beat softened cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy.
- 4. Shape & Fill: Gently turn dough onto a lightly floured surface. Stretch into a large rectangle. Spread cream cheese filling evenly, leaving a border. Toss blueberries with 1 tbsp flour, then sprinkle over filling. Roll dough tightly from one long edge, pinch seam closed, and gently shape into a round or oval. Place seam-side up in a floured banneton.
- 5. Cold Proof: Cover and refrigerate for 12-18 hours.
- 6. Bake: Preheat oven to 500°F (260°C) with a Dutch oven inside for 45 mins. Invert dough into hot Dutch oven, score, and bake covered for 20 minutes. Reduce temperature to 450°F (230°C), remove lid, and bake for another 25-35 minutes, until deeply golden. Cool completely on a wire rack before slicing.
- Prep Time: 30 mins
- Cook Time: 55-65 mins