Fruit Cream Sourdough Bread (Print Version)
# Ingredients:
→ For the Dough
01 -
500g bread flour
02 -
350ml water, room temperature
03 -
100g active sourdough starter
04 -
10g salt
05 -
1 cup fresh blueberries
→ For the Filling
06 -
1/3 cup cream cheese, softened
07 -
Zest of 1 lemon
08 -
2 tablespoons granulated sugar
→ For the Glaze
09 -
2 tablespoons honey
10 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Combine flour, water, and starter. Rest 30 minutes, then add salt and knead. Cover and rest 4-6 hours, performing stretch and folds every 30 minutes.
02 -
Mix cream cheese, lemon zest, and sugar until smooth.
03 -
During final stretch-and-fold, gently incorporate blueberries throughout dough.
04 -
Spread dough into rectangle, add cream cheese mixture, roll into ball keeping filling inside.
05 -
Place seam-side up in banneton, cover and refrigerate 8-12 hours.
06 -
Bake in Dutch oven at 250°C for 20 minutes with lid, then 220°C for 20-25 minutes without lid.
07 -
Brush warm loaf with honey-lemon mixture.
# Notes:
01 -
Dutch oven creates steam for better crust.
02 -
Cold fermentation develops flavor.
03 -
Fresh blueberries work better than frozen.