Ingredients
Dough: 500g bread flour, 350g water, 100g active sourdough starter (or 1 packet active dry yeast), 10g fine salt
Inclusions: 1 cup fresh blueberries, zest of 1 lemon, 2 tbsp sugar (optional, to balance tartness)
Topping: 1 tbsp coarse sugar (turbinado or demellera) for dusting
Instructions
1. Mix & Autolyse: Combine flour, water, and starter/yeast in a large bowl until no dry flour remains. Cover and let rest for 30 minutes.
2. Fold in Inclusions: Add salt, lemon zest, and sugar. Perform stretch-and-folds every 30 minutes for 2 hours. During the 2nd and 3rd fold, gently press the fresh blueberries into the dough matrix without bursting them.
3. Bulk Ferment & Shape: Allow dough to rise until expanded by roughly 50%. Shape into a tight round boule, place seam-side up in a parchment-lined bowl or banneton, and cold-proof in the fridge for 8–12 hours.
4. Bake: Preheat Dutch oven at 450°F (230°C) for 30 minutes. Transfer dough on parchment paper, dust the top with coarse sugar, and score with a razor. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown and crusty.
No-Knead Blueberry Dutch Oven Bread (Yeast Method)
Ingredients
3 cups all-purpose or bread flour
1/4 tsp active dry yeast
1 tsp salt
1 1/2 cups warm water
1 cup fresh blueberries
1 tbsp lemon zest
Instructions
1. Mix: Whisk flour, yeast, and salt. Stir in warm water until a shaggy dough forms. Gently fold in blueberries and lemon zest. Cover and let rise at room temperature for 12–18 hours.
2. Shape: Turn dough onto a floured surface, gently fold into a ball, and place on parchment paper. Let rest for 30 minutes while preheating Dutch oven to 450°F (230°C).
3. Bake: Transfer parchment and dough into the hot Dutch oven. Bake covered for 30 minutes, remove lid, and bake 10–15 minutes until golden. Cool completely on a wire rack before slicing.