Fresh blueberries, lemon zest, sugar, all wrapped into a sourdough loaf, the flavors are explosive!! Step by step video recipe tutorial. #sourdoughbread #sourdoughrecipe #sourdoughbaking #videorecipe
Blueberry Lemon Sourdough 350g water 100g sourdough 500g flour 10g salt Mix until combined. Rest 1 hour. Do 4 sets of stretch and folds, 30 minutes apart. Mix ¼c sugar with zest of 1 lemon after 4th stretch and fold (while it's resting). Dump dough topside down on floured board. Stretch gently into rectangle. Spread ¾ of sugar onto dough and sprinkle with blueberries. Fold over itself into 3rds. Sprinkle rest of sugar and top with more blueberries. Gently roll into log. Pinch the sides to seal. Slightly tighten and form into ball using counter to tighten dough. Give a ❤️ tap and rest 30 minutes. Tighten the ball some more and place upside down in your lined proofing basket/bowl. Rest 10 minutes. Then tighten the dough by stitching, going all around the circle. Sprinkle the top with flour. Cover and refrigerate until ready to bake. Preheat oven at 500° 30-60 minutes. Score. Open bake with steam below 30-35 minutes. Dutch oven: 450°, lid on 20 minutes. Lid off, about 15 minutes.
Ever since stumbling upon your channel I’ve leveled up my sourdough game and I’ve only been here since March! Haven’t made a successful sourdough loaf until recently watching one of your videos. Ive only tried beginner’s sourdough recipes on various channels, all flopped. It never clicked with me with others. Thought I’d never master sourdough and be only able to make rustic artisan yeast loaves. Now only after finding your channel a week or so ago, I can say my first successful loaf wasn’t just a simple sourdough, but it was a pro-level loaf with inclusions!! I tried this recipe, the blueberry lemon two days ago and it was my best bake thus far. Today I made a matcha chocolate sourdough boule after being inspired by your channel 😊 Next am gonna do the strawberry swirl one ❤ thank you for the fresh, fun and beautiful, but also simple and straightforward videos! The sourdough guidance is so much appreciated love!
How long after you do your last stretch and fold do you let the dough ferment you don’t say I’m guessing when doubled of course but how long or should I does it rise after the last stretch and fold ?
I found you on TikTok and then followed you over here for this recipe. Thanks for sharing! I’ve only baked sourdough with my Dutch oven. With this being my first time using this recipe should I stick with what I’m comfortable with or should I try this open bake? Will the Dutch oven give nice results as well? Your loaf made my mouth water. lol. So if you recommend open bake maybe I should quit being scared and try it that way.
Hello there! You should bake this in a Dutch oven since you’re comfortable with that, the bake method really doesn’t change the result of the bread. Just make sure to have it on a large piece of parchment paper before going in the Dutch oven as it does leak sugar syrup, use same steps as you normally do when baking
At what point do you add the sugar/lemon mixture and blueberries. The video says at 75% rise - I usually do my first rise for about 7 hours, so does that mean at about 5 hours do the inclusions instead of letting it fully double in size? The other similar recipes that I see add the inclusions during the stretch and fold stages.
I add these inclusions once the rise is done and I am shaping the dough to put in it's proofing basket and refrigerate. I don't let my dough double in size due to temperature of 73F, I only let it rise to 75%, if you are in an area where it's much cooler, than definitely allow to double in size, then laminate the inclusions in.
I’m curious if you have any idea how to cook with a steam bake oven. When redoing our kitchen recently we found this oven for very cheap barely used and it matched the rest of our kitchen perfectly. It has different levels of steam bake but not really sure if that is enough to no add water
Hi there, do we need to feed your starter the morning of or day before baking a bread? That loaf looks incredible I found you on Tik Tok, please make more videos.
Thank you, more videos coming :) I feed my starter the night before and allow it to rise overnight, then mix my dough in the morning. That way, if for some reason my starter did not activate by morning, I can discard and feed again in the morning for it to rise by afternoon and mix my dough then.
Thank you for replying and thank you that information. I am afraid to bake a loaf because there are so many recipes on line and methods to use. I want to bake in a dutch oven and I am not sure what temperatures to use to bake the bread with and without the lid on. @@imThesourdoughlady
I can't wait to try this out. For your open bake do you find you get an equal steam result with adding hot water to the pan vs on lava rocks in the pan?
Does using king Arthur organic flour change anything? Thats what I use. Pretty bowl but I like your measuring cup better lol ha made bf some much easier. 💕
Can I ask what sugar you use? I use organic cane sugar and it liquifies so so fast and starts ripping. :( I hate when people ask me for this loaf for that reason.
It bulk ferments in the large bowl. She says to take it out for laminating when it's at 75% rise; that's referring to the bulk ferment. 75% rise means it's just under twice its size.
