This Blueberry sourdough tastes just like blueberry cheesecake, especially when served with vegan cream cheese and maple syrup!
Ingredients
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210g bread flour
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45g spelt flour
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45g rye flour
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207g water
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60g levain (100% hydration)
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6g salt
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15g water (added together with salt)
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250g fresh blueberries
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Zest from 1 lemon
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1 Tbsp maple syrup (optional)
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1 tsp vanilla extract (optional)
Directions
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- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- Autolyse
- In a large mixing bowl, mix flour and water until everything in incorporated into a dough. Cover and let it rest for 2 hours.
- Prepare the Blueberries
- Mash up the fresh blueberries in a fine strainer to release the pulp
- Dry them with paper towel to remove excess moisture
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt, the extra 15g of water, maple syrup and vanilla extract to the dough and mix until everything is incorporated.
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- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
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- Perform lamination on your dough and add in the blueberry skins and lemon zest.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Repeat step 5.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oveninside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge and transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.
