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Lemon Blueberry Sourdough Bread

Half of Taylor Swift’s lemon blueberry sourdough bread on a serving board
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This lemon blueberry sourdough bread combines tangy sourdough with bright lemon flavor and sweet blueberries. This easy loaf has a soft, airy crumb and a refreshing fruity aroma, perfect for breakfast, brunch, or gifting.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For the bread dough:

  • 300 g bread flour (I use King Arthur organic bread flour)
  • 225 g water (75% hydration)
  • 60 g levain (active starter at peak) 
  • 6 g fine sea salt (I use Redmond ancient fine sea salt)

Flavor additions:

  • 55 g dried wild blueberries (or fresh blueberries)
  • 4 g (2 teaspoons) fresh lemon zest (zest from about half a lemon)
  • 5 g (1 teaspoon) lemon juice

10 g white rice flour (for dusting)

Instructions

  1. Autolyse: Mix water, lemon juice, and flour until a shaggy dough forms. Cover and rest 30 minutes.
  2. Add levain and salt: Add the levain (active sourdough starter at peak activity) and salt, and mix using one of the bread dough mixing techniques. Cover the dough and let it rest for 30 minutes. Once you add levain (active sourdough starter), bulk fermentation starts.
  3. Fold the dough: With wet hands, perform two sets of stretch and folds followed by one set of coil folds, with a 30-minute rest between each set. After coil folds, let the dough rest for 30 minutes. Then, gently laminate the dough and scatter blueberries and fresh lemon zest over it. Fold carefully to avoid crushing them.
  4. Continue bulk fermentation: After lamination, let the dough continue bulk fermentation and monitor its rise closely. Bulk fermentation is complete when small bubbles appear on the surface and along the sides of the dough, the edges look slightly domed, and the dough gently wobbles when you shake the bowl.
  5. Preshape and shape: Lightly flour your table, preshape the dough into a round, and let it rest for 10-15 minutes. When making one loaf, you can skip preshaping. Then shape the dough into a batard and place it seam side up in a prepared 8-inch oval banneton.
  6. Proof: Cover the banneton with a clean towel or a disposable plastic cap, or place it in a reusable plastic bag. Refrigerate overnight for 8–14 hours or longer.
  7. Bake the loaf: Preheat the oven to 500°F (260°C) with a Dutch oven inside for 30 minutes. Flip the dough onto parchment paper, score the top, transfer it into the hot Dutch oven, and cover. Reduce the oven temperature to 450°F (232°C) and bake covered for 20 minutes. 20 minutes covered, then 15-17 minutes uncovered until deep golden brown. Once baked, remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Use dried or fresh blueberries: Dried blueberries are easier to work with and won’t change dough hydration. Fold them in during stretch and folds or lamination. If using fresh blueberries, toss them lightly in flour first, then add them during lamination to prevent bursting and uneven coloring.
  2. Adjust dough hydration: This recipe is 75% hydration with dried fruit. If you use fresh blueberries, slightly reduce the water to keep the dough manageable.
  3. Watch bulk fermentation: Dough with fruit or citrus may rise less visibly, but it can still be ready to shape.
  4. Safety tip: Always use oven mitts or silicone gloves to handle hot pans. 
  5. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer to check.
  6. Storage and freezing: Store sourdough bread at room temperature for 3-5 days. Freeze for up to 3 months. Thaw at room temperature. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  7. Want to create a custom formula for your loaf? Try my sourdough calculator.
  8. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  9. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/taylor-swift-lemon-blueberry-sourdough-bread/