Deliciously Simple Blueberry and Cream Cheese Sourdough Bread
A delightful recipe for Simple Blueberry and Cream Cheese Sourdough Bread, perfect for any occasion.
Equipment
- Dutch oven
- bowl
- banneton
- Wire rack
Ingredients
Dough Ingredients
- 1 cup Active Sourdough Starter Essential for the bread's rise
- 3 cups Bread Flour Use King Arthur brand for optimal gluten development
- 9 oz Water Helps hydrate the flour and starter
- 1 tsp Salt Enhances flavor
Filling Ingredients
- 1.25 cups Blueberries Pat dry to avoid color bleeding
- 8 oz Cream Cheese Chilled and cut into cubes
Flavor Enhancement Ingredients
- 1 tbsp Granulated Sugar Balances flavors
- 0.25 tsp Vanilla Extract Deepens overall flavor profile
Instructions
Dough Preparation
- In a large bowl, combine your active sourdough starter, 9 oz of water, and 3 cups of bread flour. Mix until you have a shaggy dough that starts to come together.
- Cover the dough with a clean cloth and let it rest for 30 minutes.
- Perform a stretch and fold technique twice with 30-minute intervals in between each session.
- Allow the dough to rise at room temperature for 10-14 hours.
Adding Filling and Fermentation
- Gently flatten your dough on a clean surface. Pat the blueberries dry and scatter them across the surface, along with the cubes of cold cream cheese.
- Fold the dough over itself to incorporate the filling and shape it into a boule.
- Transfer your shaped dough to a floured banneton, cover it, and refrigerate for 12 hours.
Baking
- One hour before baking, preheat your Dutch oven to 450°F.
- Place the boule in the freezer for 10 minutes.
- Transfer the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Then, remove the lid and bake for an additional 20 minutes.
- Allow the bread to cool on a wire rack for at least 1 hour.
Notes
Serve warm with a pat of butter for an extra indulgent treat.