how to make blueberry and cream cheese sourdough bread. Nothing is better than this homemade treat in the morning.
Hopping on the sourdough bread wagon has been such a fun journey. My family loves taste testing all of the treats I make while I enjoy the work and reward of making food for my family.
The endless ways to use sourdough starter has been so much fun to learn about and experiment with. Not only am I saving money by making my own bread and treats, my family is eating healthier because of it.
Ingredients
- 100 g (1/2 cup) active sourdough starter
- 440 g (2 3/4 cups) all-purpose flour
- 260 g (1 cup 1 tbsp) water
- 6 g (1 tsp) salt
- 1+ cup blueberries
- 8oz+ cream cheese
Instructions
Feed sourdough starter 4-12 hours before making dough.
Mix the Ingredients
Mix starter (active and bubbly), water, flour, and salt with a dough hook or your hands.
Cover the bowl with a damp towel and let sit for 30 minutes.
Stretch and Fold
Stretch and fold the dough.
Take the edge of the dough and stretch it up and in.
Continue doing this until all of the dough has been stretched inward to make the dough look more ball-like.
Cover the bowl with a damp towel and let sit for 30 minutes.
Repeat stretch and fold.
Cover the bowl with a damp towel and let rest on the counter for about 12 hours or until the dough has almost doubled in size.
Shape
Place the dough on a floured cutting board.
Spread the dough out into a square-like shape.
Cut the cream cheese into small cubes.
Place cream cheese and blueberries on top of the dough.
Fold each side of the dough up and in, covering the cream cheese and blueberries.
Flip the dough over.
Shape the dough into a round loaf. You can do this with your hands or by using a dough scraper.
Place the dough in a banneton basket or cheesecloth-lined bowl. Cover the bowl in saran wrap and place the bowl in the refrigerator for about 12 hours.
Score and Bake
Preheat the oven to 450 degrees Fahrenheit.
Place the Dutch oven, lid on, in the oven to heat up.
Place the bowl of dough in the freezer for 10 minutes. This will harden the dough to make it easier to score.
Flip the dough over onto parchment paper.
Flour the top of the dough and score in any design you would like.
Take the Dutch oven out of the oven.
Place the dough and parchment paper into the Dutch oven carefully.
Bake for 30 minutes with the lid on.
Remove the lid and bake for 20 minutes.
Cool
Remove the Dutch oven and place the sourdough bread on a cooling rack.
Let cool for at least 1 hour or until the bread is completely cooled off.
Notes
Be sure to use very active sourdough starter.
I recommend using a kitchen scale for more accuracy.
