Description
Fruit Cream Sourdough is an enchanting fusion of tangy sourdough and sweet blueberries, complemented by a luscious cream cheese filling. This artisan loaf stands out with its golden crust and glossy honey glaze, making it a perfect addition to any breakfast or brunch table. With the bright notes of lemon zest woven throughout, each slice promises to deliver a delightful balance of flavors. Easy enough for novice bakers, this recipe offers step-by-step guidance to achieve bakery-quality bread at home. Enjoy it warm with butter or transform leftovers into decadent French toast.
Ingredients
Scale
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
- 1 cup fresh blueberries
- 1/3 cup cream cheese (softened)
- Zest of 1 lemon
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- In a mixing bowl, combine flour, water, and sourdough starter. Rest for 30 minutes.
- Add salt and knead until smooth. Cover and rest for 4-6 hours, performing stretch-and-folds every 30 minutes.
- Mix cream cheese, lemon zest, and sugar in a separate bowl until smooth.
- Gently fold in blueberries during the final stretch-and-fold.
- Shape the dough into a rectangle, spread cream cheese mixture over it, then roll tightly into a ball.
- Place seam-side up in a banneton and refrigerate for 8-12 hours.
- Preheat your Dutch oven to bake at 250°C (482°F) for 20 minutes covered; reduce temperature to 220°C (428°F) for an additional 20-25 minutes.
- Brush with honey-lemon glaze after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 187
- Sugar: 7g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg