Other Recipe

Blueberry Vanilla Cheese Sourdough

This Blueberry sourdough tastes just like blueberry cheesecake, especially when served with vegan cream cheese and maple syrup!

Ingredients

  • 210g bread flour

  • 45g spelt flour

  • 45g rye flour

  • 207g water

  • 60g levain (100% hydration)

  • 6g salt

  • 15g water (added together with salt)

  • 250g fresh blueberries

  • Zest from 1 lemon

  • 1 Tbsp maple syrup (optional)

  • 1 tsp vanilla extract (optional)

Directions

    • 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.

    • Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.

    • 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.

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