❤️RECIPE 👇👇👇
Sourdough Blueberry and Cream Cheese Bread
Yields: 1 loaf
Prep time: 20 minutes (plus 12-18 hours for sourdough bulk fermentation)
Cook time: 45-50 minutes
Ingredients:
For the Sourdough Starter:
* 1/4 cup active sourdough starter (fed and bubbly)
* 1/4 cup bread flour
* 1/4 cup warm water (105-115°F/40-46°C)
For the Dough:
* All of the prepared sourdough starter (from above)
* 2 cups bread flour
* 1 cup whole wheat flour
* 1 1/4 cups warm water (105-115°F/40-46°C)
* 2 tablespoons granulated sugar (optional, for sweetness)
* 2 teaspoons salt
* 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
* 4 oz cream cheese, cut into cubes
Instructions:
1. Feed the Sourdough Starter:
* If your starter isn’t active, feed it 4-6 hours before starting the dough.
* Combine starter, bread flour, and warm water in a jar. Cover loosely and let rise in a warm place until doubled.
2. Autolyse (Optional):
* In a large bowl, combine flours and warm water. Mix until just combined, forming a shaggy dough. Cover and let rest for 20-30 minutes. This helps with gluten development.
3. Mix the Dough:
* Add the fed sourdough starter, sugar (if using), and salt to the autolysed dough (or directly to the flour and water if skipping the autolyse). Mix thoroughly until a cohesive dough forms.
4. Bulk Fermentation (First Rise):
* Cover the dough and let it rise in a warm place for 12-18 hours (or overnight), or until it has increased in volume by 50-75% and shows good activity (bubbles, doming). Perform 3-4 sets of “stretch and folds” during the first few hours of bulk fermentation.
5. Shape the Dough:
* Gently turn the dough out onto a lightly floured surface.
* Incorporate the blueberries by gently stretching and folding the dough, being careful not to crush them too much.
* Divide the dough in half. Gently pat or roll each half into a rectangle. Place the cream cheese cubes evenly over one half of each rectangle, leaving a border. Fold the other half of the dough over the cream cheese, sealing the edges. Gently shape each piece into a round or oval loaf.
6. Proof (Second Rise):
* Place the shaped loaves in lightly floured banneton baskets or bowls lined with parchment paper. Cover and let proof in the refrigerator for 8-12 hours (or overnight) for best flavor development.
7. Bake:
* Preheat oven to 450°F (232°C) with a Dutch oven or covered baking dish inside.
* Carefully place the dough in the hot Dutch oven (using parchment paper makes this easier).
* Score the top of the loaf with a sharp knife or razor blade.
* Cover and bake for 25 minutes.
* Remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
8. Cool:
* Let the baked loaf cool completely on a wire rack before slicing and serving.