Blueberry Cream Cheese Sourdough Loaf - High Altitude Version

Ingredients

 

  • 100g (½ cup) active sourdough starter

  • 430g (just under 2¾ cups) all-purpose flour (reduce slightly for drier air at high altitudes)

  • 270g (1 cup + 2 tbsp) water (increase slightly to counteract faster evaporation)

  • 6g (1 tsp) salt

  • 1+ cup fresh blueberries

  • 8 oz cream cheese, cubed

 

Instructions

 

1. Mix the Dough

In a large bowl, combine starter, water, flour, and salt. Mix until combined and slightly shaggy. Cover and rest 30 minutes.


2. Stretch & Fold (x2)

Do a set of stretch and folds: pull each edge of the dough into the center. Rest 30 minutes, then repeat.

Bulk Fermentation: Let rest at room temperature for 8–10 hours (shorter than sea level due to faster fermentation at altitude), or until nearly doubled.


3. Shape & Fill

Gently flatten the dough into a rectangle. Add cubed cream cheese and blueberries evenly over the surface. Fold dough over and shape into a tight round boule.


4. Cold Proof

Transfer dough into a floured banneton or cloth-lined bowl. Cover and refrigerate for up to 12 hours, but check for overproofing more closely at altitude.


5. Score & Bake

 

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

  • Chill dough in freezer for 10 minutes for easier scoring.

  • Score with a sharp blade.

  • Bake:

     

    • 30 minutes covered

    • 15–18 minutes uncovered (watch closely—baking happens faster at altitude)

 

6. Cool Completely

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

 

High-Altitude Tips

 

  • Fermentation moves faster — watch dough volume closely to avoid overproofing.

  • Dough dries quickly — increase hydration slightly and keep it covered well.

  • Oven spring can be stronger — reduce flour slightly and handle gently when shaping.

  • Baking may finish sooner — check 5 minutes early during uncovered bake.