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Blueberry Lemon Cream Cheese Sourdough Bread

An artisanal sourdough loaf featuring a crispy crust and soft crumb, loaded with juicy blueberries, pockets of cream cheese, and fresh lemon zest.
Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 day
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American, Artisan
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 100 g active sourdough starter fed and bubbly
  • 450 g bread flour
  • 50 g whole wheat flour
  • 350 g water warm (80°F)
  • 10 g salt
  • 2 tbsp sugar or honey optional
Inclusions
  • 1 cup blueberries fresh or frozen
  • 4 oz cream cheese cubed and cold
  • 2 lemons lemon zest

Equipment

  • Dutch Oven
  • Banneton Proofing Basket
  • Digital Scale
  • Mixing bowl

Method
 

  1. Mix flour and water in a bowl (autolyse) and let rest for 1 hour.
  2. Add starter and sugar/honey. Mix well and rest 30 minutes. Add salt and mix.
  3. Perform 1 set of stretch and folds. Rest 30 minutes.
  4. Laminate dough: stretch thin on counter, sprinkle with berries, cheese cubes, and zest. Fold up.
  5. Bulk ferment for 3-4 hours, performing coil folds every 45 minutes for the first 2 hours.
  6. Shape dough into a boule, creating surface tension. Place in floured banneton.
  7. Cover and cold proof in refrigerator overnight (12-16 hours).
  8. Preheat Dutch oven to 500°F (260°C). Score dough and bake covered for 20 mins, then uncovered at 450°F (230°C) for 20-25 mins.

Notes

Ensure cream cheese is cold when adding to prevent it from smearing into the dough too early.