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Blueberry Sourdough Bread Boule

A delightful sourdough bread featuring fresh blueberries and made with freshly milled flour, offering a unique rustic texture and flavor.
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Prep Time 2 hours
Cook Time 55 minutes
Total Time 2 hours 55 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 115 g Sourdough Starter (1/2 cup) Heavily fed overnight to ensure it is active.
  • 500 g Fresh Milled Hard White Wheat Flour Crucial for achieving a rustic texture.
  • 10 g Sea Salt (1 & 3/4 tsp) Enhances all the flavors.
  • 425 g Room Temperature Filtered Water (about 1 & 3/4 cups) Used to help bring the dough together.
  • 21 g Honey (1 TBSP) Adds a touch of sweetness.
  • 166 g Fresh Blueberries (1 cup) Can use frozen blueberries, may alter color.
  • Dusting of Rice Flour For the work surface.

Method
 

Preparation
  1. Pour 400g of room temperature filtered water into a medium bowl.
  2. Add the heavily fed active sourdough and stir until combined.
  3. Add 500 g of fresh milled hard white wheat flour and mix until no dry flour spots remain.
  4. Cover the bowl and let it sit for 30-45 minutes (Autolyse period).
  5. In a separate bowl, mix 25g of room temperature water and 10g of sea salt until dissolved.
  6. After autolyse, add the dissolved salt mixture and honey to the dough and mix well.
  7. Cover the bowl and let it sit for 30-60 minutes (Bulk Ferment period).
  8. During bulk fermentation, execute Pull & Fold technique every 30-60 minutes until the dough rises 20-30%.
  9. After 4-6 hours, the dough should show airy bubbles.
Shaping
  1. Move the dough to a clean work surface and flatten into a rectangle.
  2. Sprinkle blueberries on the dough and gently press them in.
  3. Fold the dough over the blueberries and roll it up to pre-shape.
  4. Let the dough rest for 10-20 minutes (Bench Rest).
  5. Repeat shaping 1-2 more times until surface tension develops.
Baking
  1. Preheat oven to 480°F with a Dutch Oven inside.
  2. Place the dough on parchment, dust with rice flour, and score the top.
  3. Bake in the Dutch Oven with the lid on for 35 minutes.
  4. Reduce temperature to 450°F, remove the lid, and bake for an additional 20-25 minutes until internal temperature reaches 210°F.
Cooling
  1. Let the loaf cool completely before slicing. Ideally, allow to rest overnight uncovered.

Notes

For variation, consider adding a pinch of cinnamon or nutmeg to the dough. If using frozen blueberries, toss them in a little flour to prevent bleeding. Store in a towel or paper bag up to 2-3 days; freeze for longer storage.