How to Make Blueberry Lemon Sourdough Bread

• In a large bowl, combine 330 grams of warm water, 20 grams of lemon juice, and 50 grams of sourdough starter. Stir gently until well mixed to activate those delightful bubbles!
• In another bowl, rub together 1 tablespoon of lemon zest and 50 grams of sugar. Add 500 grams of bread flour and 10 grams of salt.
• Pour the dry ingredients into the wet mixture. Stir until everything is fully incorporated and looks like a shaggy dough.
• After 30 minutes, dampen your hands and gently stretch and fold the dough. Incorporate 200 grams of blueberries during a second stretch and fold.
• Cover the bowl with a damp cloth and let the dough rise at room temperature for about 10-14 hours, until it has puffed up and shows some lovely bubbles.
• Turn the dough out onto a floured surface. Shape it into a rectangle and fold to build tension. Form it into a ball and place it in a banneton basket for final proof.
• Refrigerate the shaped dough for at least 8 hours, or up to 2 days, to enhance flavor and texture.
• Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes. Score the top of the dough and bake it with the lid on for 25 minutes. Then remove the lid and bake for another 10-15 minutes.
• Transfer the bread to a wire rack and let it cool completely before slicing to preserve the crust.