Berry Cream Bread (Print Version)
# Ingredients:
01 -
2 tablespoons honey.
02 -
Zest of one lemon.
03 -
350ml room-temp water.
04 -
10g salt.
05 -
1/3 cup smooth cream cheese.
06 -
1 tablespoon fresh lemon juice.
07 -
2 tablespoons sugar.
08 -
1 cup fresh blueberries.
09 -
500g white bread flour.
10 -
100g bubbly sourdough starter.
# Instructions:
01 -
Stir the flour, water, and starter together. Set aside for 30 minutes, then add in the salt and knead. Cover it and let it rest for 4-6 hours, folding and stretching it every half an hour.
02 -
Blend the cream cheese, lemon zest, and sugar until the mixture is velvety smooth.
03 -
When doing the last round of stretching and folding, gently scatter the blueberries into the dough.
04 -
Press the dough into a rectangle shape, spread the cream cheese mix over it, then roll it up into a ball, making sure to tuck the filling inside.
05 -
Place the dough seam-side up into a bowl lined with a floured towel (or a banneton). Cover it and let it chill in the fridge for 8-12 hours.
06 -
Start baking in a Dutch oven at 250°C for 20 minutes with the lid on. Then lower the heat to 220°C and bake for another 20-25 minutes without the lid.
07 -
Brush the hot loaf with a blend of honey and lemon juice while it's still warm.
# Notes:
01 -
Using a Dutch oven helps the bread crust achieve that lovely crispy outer texture.
02 -
Cold fermentation brings out wonderful flavors in the bread.
03 -
Fresh blueberries are best for this recipe; frozen ones can get soggy.