Ingredients

For the Dough

  • 500g bread flour (about 4 cups)
  • 350g water (1½ cups warm water)
  • 100g active sourdough starter
  • 10g salt (2 teaspoons)

For the Filling

  • 1 to 1½ cups fresh blueberries
  • 2 tablespoons sugar (optional, for sweetness)
  • 1 teaspoon lemon zest (optional)

Extra

  • Rice flour or regular flour for dusting
  • Parchment paper

Equipment

  • Large mixing bowl
  • Banneton basket or bowl with towel
  • Dutch oven or baking stone
  • Dough scraper
  • Sharp knife or bread lame

Step 1 — Feed Your Starter

Your sourdough starter should be:

  • bubbly
  • active
  • doubled in size

Usually this takes:

  • 4–6 hours after feeding

A strong starter gives the bread a beautiful rise.

Step 2 — Mix the Dough

In a large bowl:

  1. Add water
  2. Add sourdough starter
  3. Mix until cloudy
  4. Add bread flour
  5. Mix until no dry flour remains

Cover and let rest for:

  • 30 minutes

This is called autolyse and helps gluten develop.

Step 3 — Add Salt

Sprinkle salt over the dough.

Wet your hands and fold the dough until fully combined.

The dough will feel sticky — that is normal.

Step 4 — Stretch and Fold

Over the next 2 hours:

  • perform 4 sets of stretch-and-folds
  • every 30 minutes

How:

  1. Grab one side of dough
  2. Stretch upward
  3. Fold over itself
  4. Rotate bowl
  5. Repeat 4 times

The dough becomes smoother and stronger each round.

Step 5 — Add Blueberries

After the second fold:

  1. Gently flatten dough
  2. Scatter blueberries across surface
  3. Add sugar and lemon zest if using
  4. Fold dough carefully

Be gentle so berries do not burst too much.

Some juice is okay and creates beautiful purple streaks.

Step 6 — Bulk Fermentation

Cover dough and let rise:

  • 4–6 hours at room temperature

The dough should:

  • look puffy
  • jiggle slightly
  • increase about 50–75% in size

Step 7 — Shape the Dough

Lightly flour your counter.

Turn dough out carefully.

Shape into a tight round loaf:

  • fold edges inward
  • rotate while pulling toward yourself

This creates surface tension for a good oven spring.

Step 8 — Final Proof

Place dough seam-side up into floured banneton or towel-lined bowl.

Cover and refrigerate:

  • overnight (8–12 hours)

Cold proofing improves flavor and makes scoring easier.

Step 9 — Preheat Oven

Preheat oven to:

  • 475°F (245°C)

Place Dutch oven inside while heating.

Heat for at least:

  • 45 minutes

A hot Dutch oven creates steam and a crispy crust.

Step 10 — Score and Bake

  1. Place dough onto parchment paper
  2. Score top with sharp blade
  3. Transfer into hot Dutch oven

Bake:

  • 20 minutes covered
  • then uncover

Reduce heat to:

  • 450°F (230°C)

Bake another:

  • 20–25 minutes

The crust should become:

  • deep golden brown
  • crisp
  • slightly blistered

Step 11 — Cool Completely

This is VERY important.

Let bread cool:

  • at least 1–2 hours

Cutting too early can make the inside gummy.

Flavor Notes

This bread tastes:

  • mildly tangy
  • slightly sweet
  • juicy from blueberries
  • crispy outside
  • soft and chewy inside

Perfect with:

  • butter
  • cream cheese
  • honey
  • toasted walnuts

Tips for Success

Use Dry Blueberries

Too much moisture can weaken the dough.

Pat berries dry before adding.

Don’t Overmix

Blueberries burst easily.

Gentle folding keeps beautiful pockets of fruit.

Cold Dough Scores Better

Cold proofed dough holds shape and expands beautifully in the oven.

Storage

  • Room temperature: 2 days
  • Refrigerator: 5 days
  • Freeze slices up to 2 months

Toast before serving for best flavor.

Optional Variations

You can also add:

cream cheese filling

white chocolate chips

cinnamon

walnuts

orange zest