Blueberry Sourdough Bread
Serves 1010 mins prep60 mins cook
This sourdough bread is naturally colored with freeze dried blueberries, giving it a stunning appearance. Although the blueberry flavor is subtle, the color is beautifully vibrant. The recipe includes a mixture of white and whole wheat flour, with high hydration and a controlled fermentation process.
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What you need
Instructions
1: Prepare the levain for the sourdough bread. 2: Mix white bread flour, whole wheat flour, and water at 80% hydration. 3: Allow for a 10-hour overnight autolyse. 4: Incorporate 20% levain, 4% freeze dried blueberries, and 2% salt. 5: Conduct an 8-hour bulk fermentation. 6: Cold proof the dough for 16 hours overnight.View original recipe