04/08/2024
Blueberry sourdough bread 💙🌾🫐
It’s been almost a year since I last baked blueberry sourdough. Back then I added whole fresh blueberries, which didn’t quite work for me.
This time I wanted to use fresh blueberries again, but tried a different method. Instead of using them whole, I mashed them in a blender before adding them into the dough. As they have such a high water content, I basically replaced half of the water in the recipe with the blueberries. I was using a high protein white bread flour, so the hydration was quite high at 82%, half of which was the blueberry puree.
I mixed it all at once, except salt, some water and a spoon of honey, that were added about an hour later. Then followed my usual process of 1xSF and 4xCF, resting the dough 30min in between. The dough was easy to work with, very purple, and a bit sticky for the first few folds. But it did rise nicely and it didn’t need any extra time to proof (to account for the addition of the blueberries right at the start). In fact, the dough ended up slightly overproofed, as I had to extend cold re**rdant to 17hrs due to some commitments.
The bread does taste of berries a little, and I love the softness and texture of the crumb. I may add dried blueberries into it next time though, to boost the flavour further 💜
Spec
140g starter at peak
700g white bread flour (15% protein)
280g water
280g fresh blueberries
14g salt + 20g water
1 tbsp honey
Happy weekend everyone! 💜💙
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