Delicious fresh blueberry sourdough. A fruity delight and you can have them with cream cheese or your favorite spread Another experiment I did with my sourdough starter is this Blueberry Rye Sourdough bread. Now I am trying to make fruity bread with sourdough. Earlier I have made with apple, but with no other fruits. Yesterday my experiment with sourdough and peach turned out to be disaster as water content from the peach made it impossible to even fold the dough. This blueberry rye sourdough is a winner and other turned out be dud. I haven’t said goodbye to that project but will do it when I can think of a solution.
Why fruit sourdough?
I personally like fruits in sourdough bread because it adds a nice subtle sweetness to the bread. Earlier I have tried apple in sourdough bread. You can see lots of dry fruits in sourdough bread recipes. I think if you use dry fruit that give better structure to the bread. While using the fresh fruit you need to watch out for water content. Yes, I added fresh peach and it turns out that I needed to reduce the hydration of the bread. I think pear, apple, peach, even mango would work well if I can figure out the correct formula.
How to make blueberry rye sourdough?
Once you have active starter in hand, make a leaven with starter, flour and rye. At the same time autolysis, the flour too. I found that autolyzing the flour longer than 2-3 hours enable to get open crumb. Use fresh blueberries as frozen tend to have more water content. Touch of cinnamon will be good you can skip that if you don’t want.
Best part is that I spread some cream cheese and served it for breakfast. This loaf looks good but taste delicious too. I think I have become a fan of this blueberry loaf, maybe I need to increase the number of berries little more to extra fruity flavor.
Here comes the blueberry sourdough loaf. Get ready for more adventure with fruity sourdough bread.
Blueberry Rye Sourdough Bread
- For Leaven
- 25 g Bread flour
- 5 g Rye flour
- 25 g active sourdough starter
- 30 g water
- For the dough
- 420 g bread flour
- 30 g rye flour
- Entire leaven
- 125 g blueberries
- 337 g water
- 9 g salt
- 1 lemon zest
- Prepare Leaven
- Mix all the ingredients for leaven and set aside for about 6 hours.
- In another bowl bread flour, rye flour and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt, and set aside for another 30 minutes then fold in blueberries to the dough and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 47Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.