Blueberry Cream Cheese Sourdough Loaf

Ingredients

  • 100g (½ cup) active sourdough starter

  • 440g (2¾ cups) all-purpose flour

  • 260g (1 cup + 1 tbsp) water

  • 6g (1 tsp) salt

  • 1+ cup fresh blueberries

  • 8 oz cream cheese, cubed

Instructions

 

1. Mix the Dough

Combine the starter, water, flour, and salt in a bowl. Mix until just combined. Cover and let rest for 30 minutes.

2. Stretch & Fold (x2)

Perform a set of stretch and folds by pulling each side of the dough into the center. Cover and rest 30 minutes. Repeat once more.

Let the dough ferment at room temperature for about 12 hours, or until nearly doubled in size.

3. Shape & Fill

Flatten the dough gently into a rectangle. Evenly distribute the cream cheese cubes and blueberries over the surface. Fold the dough over the filling and shape into a round boule.


4. Cold Proof

Place the shaped dough into a well-floured banneton or cloth-lined bowl. Cover and refrigerate for 12 hours.


5. Score & Bake

 

  • Preheat oven and Dutch oven to 450°F (230°C).

  • Optional: Freeze dough for 10 minutes for easier scoring.

  • Score the dough with a sharp blade.

  • Bake covered for 30 minutes, then uncover and bake for another 20 minutes or until golden brown.

6. Cool Completely

Let the loaf cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

Tips

 

  • For best results, use a very active starter that has recently peaked.

  • Avoid overproofing after the bulk ferment to keep the loaf airy and light.