Description
Sourdough sweet bread delivers pure comfort straight from the kitchen counter, where flour, sugar, and starter mingle into a delightful morning treat. Warm slices spread with butter make your breakfast feel like a special celebration of homemade goodness.
Ingredients
Scale
Primary Ingredients:
- 500g flour for bread
- 100g sourdough starter
- 1 cup ripe blueberries
Supporting Ingredients:
- 350ml room-temperature water
- ⅓ cup softened cream cheese
- 1 tablespoon lemon juice
- 2 tablespoons honey
- 2 tablespoons white sugar
Seasoning:
- 10g salt
- 1 lemon zest (grated)
Instructions
- Mix 100g sourdough starter with 350ml room-temperature water and 500g bread flour. Allow the mixture to rest for 30 minutes at room temperature.
- Sprinkle 10g salt into the dough and knead thoroughly until ingredients are fully incorporated.
- Cover the dough and let it develop for 4-6 hours, performing gentle stretch and fold techniques every 30 minutes.
- Whip ⅓ cup softened cream cheese with 2 tablespoons white sugar and grated lemon zest until completely smooth.
- During the final stretch and fold, carefully press 1 cup ripe blueberries into the dough’s surface.
- Gently flatten the dough into a rectangular shape, spreading the cream cheese mixture evenly across the surface.
- Roll the dough into a tight ball, ensuring the filling remains sealed inside the loaf.
- Position the dough seam-side up in a well-floured banneton, cover completely, and refrigerate for 8-12 hours.
- Remove dough from refrigerator and preheat Dutch oven to 482°F (250°C).
- Bake covered at 482°F for 20 minutes, then reduce temperature to 428°F (220°C) and continue baking uncovered for 20-25 minutes.
- Remove bread from oven and immediately brush with a mixture of 2 tablespoons honey and 1 tablespoon fresh lemon juice.
Notes
- Ensure your sourdough starter is active and bubbly before beginning the recipe for the best rise and flavor.
- When stretching and folding, handle the dough gently to preserve the air bubbles that create a light, airy texture.
- Be careful not to crush the blueberries when pressing them into the dough, as this can create soggy spots in your bread.
- For a gluten-free version, substitute the wheat flour with a high-quality gluten-free bread flour blend and add xanthan gum for structure.
- Prep Time: 5 hours 30 minutes
- Cook Time: 40-45 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 243 kcal
- Sugar: 8 g
- Sodium: 625 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg