Fruity Cream Loaf (Printable Version)
A flavorful handmade sourdough packed with blueberries and cream cheese, brightened up with lemon and honey on top.
# Ingredients:
01 -
100g sourdough starter, active
02 -
350ml room-temp water
03 -
500g high-quality bread flour
04 -
10g fine salt
05 -
1 tablespoon fresh lemon juice
06 -
1/3 cup softened cream cheese
07 -
2 tablespoons regular sugar
08 -
Zest from one lemon
09 -
2 tablespoons natural honey
10 -
1 cup fresh blueberries, washed and dried
# Steps:
01 -
Stir the flour, water, and starter until combined. Let sit for 30 minutes, then mix in salt and knead lightly.
02 -
Rest the dough for 4-6 hours while covering it. Every 30 minutes, give it a few gentle stretch-and-folds.
03 -
Beat cream cheese, sugar, and lemon zest together until smooth and creamy.
04 -
Carefully work blueberries into the dough during the last stretch-and-fold session.
05 -
Flatten dough into a rectangle, spread the cream cheese filling, then roll it up. Close seam securely and place upside-down in a floured banneton.
06 -
Cover the dough and leave it in the fridge for 8-12 hours.
07 -
Preheat Dutch oven to 250°C. Bake with the lid on for 20 minutes, then without for another 20-25 minutes at 220°C.
08 -
Once out of the oven, paint the warm loaf with the honey and lemon juice mix.
# Notes:
01 -
Using a Dutch oven traps steam and gives the loaf a shiny crust.
02 -
Chilling the dough boosts its flavor over time.
03 -
Fresh berries hold up better in the dough than frozen ones.