If you're looking for a new sourdough bread flavor you will love this Blueberry Lemon Sourdough Bread recipe.
This blueberry Lemon Sourdough Bread made the best french toast that next day. I added some greek yogurt for protein and extra blueberries on top.
INGREDIENTS
350g water (room temperature)
10g salt
1 lemon zest
1 cup blueberries
DIRECTIONS
 In a large mixing bowl, combine sourdough starter, bread flour, and water. Start mix until it forms a shaggy dough. Add salt and knead for 3-5 minutes.
Cover dough with a wet bowl and let rest for 30 minutes.
Give your dough a stretch and fold. To do this, gently pull one side of the dough out and fold over the top. Do this all around the dough. Cover with wet towel again and repeat 2-3 more times 30 minutes apart.
Let the dough rest in a warm place for 4-12 hours or until it has about double in size. Once the dough has risen transfer to a lightly floured surface. Shape it into a loaf by folding the sides towards the center and then rolling it tightly. Add the Leon zest and blueberries as you fold in the dough.
Place dough into a banneton basket and let rest 8 hours or overnight.
The next morning preheat oven to 450 degrees F with cast iron in oven. Transfer dough onto parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow for expansion. Bake for 30 minutes covered. Remove lid turned down oven to 400 degrees and bake for another 15-20 minutes.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy!!
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