Blueberry Cream Cheese Loaf (Sourdough Style)
Ingredients
- 100 g active sourdough starter
- 440 g all-purpose flour
- 260 g water
- 6 g salt
- 1+ cup fresh blueberries
- 8 oz (or more) cream cheese, cut into cubes
Instructions
1. Prepare the Dough
In a large bowl, mix together the sourdough starter, water, flour, and salt until a rough dough forms.
Cover and let it rest for 30 minutes.
2. Stretch and Fold
Perform a series of stretches and folds around the dough until it tightens and becomes smooth.
Let it rest for 30 minutes, then repeat once more.
Cover and allow the dough to bulk ferment for about 12 hours, or until nearly doubled in size.
3. Add Filling and Shape
Gently turn the dough onto a floured surface and flatten it into a loose square.
Scatter the cream cheese cubes and blueberries evenly on top.
Fold the dough from all sides to enclose the filling, then flip and shape it into a round loaf.
Place it in a well-floured banneton, cover, and refrigerate for about 12 hours.
4. Score and Bake
Preheat your Dutch oven to 450°F (230°C).
Place the dough in the freezer for about 10 minutes to make scoring easier.
Flip it onto parchment paper, dust with flour, and score as desired.
Bake for 30 minutes with the lid on, then 20 minutes uncovered until golden brown.
5. Cool and Serve
Transfer the loaf to a wire rack and let it cool for at least 1 hour before slicing.
Enjoy your soft, tangy sourdough filled with bursts of blueberry sweetness and creamy richness.
