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Sourdough Blueberry Cream Cheese Bread Recipe

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★★★★★

4.5 from 111 reviews

This Sourdough Blueberry Cream Cheese Bread combines tangy sourdough with creamy cheese and sweet fresh blueberries, resulting in a delightfully moist and flavorful loaf. Perfect for breakfast or a special snack, this bread showcases the art of natural fermentation and the delightful contrast of creamy and fruity fillings.

Ingredients

Scale

Dough Ingredients

  • 500 g all-purpose flour
  • 125 g active sourdough starter
  • 335 g water
  • 10 g salt

Filling Ingredients

  • 8 oz cream cheese, cut into cubes
  • 2 tablespoons sugar
  • 1 cup fresh blueberries (washed and air-dried)

Instructions

  1. Hydrate Flour: Add water, sourdough starter, and flour to a large mixing bowl. Mix thoroughly until the flour is fully hydrated with no dry spots left. Cover with a damp tea towel and let the dough rest for 30 minutes.
  2. Add Salt and Knead: Incorporate the salt into the dough and knead thoroughly until evenly distributed. Cover again with a damp tea towel and allow it to rest for another 30 minutes.
  3. First Stretch and Fold: Perform stretch and folds by lifting one edge of the dough, pulling it upward, and folding it back toward the center. Turn the bowl a quarter turn and repeat four times in total. Cover and rest the dough for 30 minutes.
  4. Repeat Stretch and Folds: Repeat the stretch and fold process two more times, waiting 30 minutes between each session. After the final fold, cover and allow the dough to bulk ferment for 8-12 hours until it doubles in size.
  5. Shape with Filling: Transfer the dough onto a lightly floured surface and pat it into a roughly 1-inch thick circle. Evenly distribute the cream cheese cubes over the top, then sprinkle sugar and scatter the fresh blueberries. Gently press the filling into the dough to keep everything in place.
  6. Fold and Roll Dough: Fold two sides of the dough inward, then the other two sides. Roll the dough up, folding the edges inwards to create tension in the boule shape. Gently roll the shaped dough across the countertop to tighten it, carefully adjusting the filling so none escape, and pinch the dough closed tightly.
  7. Cold Fermentation: Place the shaped dough into a floured banneton or a bowl lined with a tea towel. Refrigerate for 12-15 hours to slow ferment and develop flavor.
  8. Preheat Oven and Dutch Oven: Place a Dutch oven into your oven and preheat it to 450°F (232°C) for one full hour to ensure it is thoroughly heated.
  9. Prepare for Baking: Gently turn the fermented dough onto a piece of parchment paper. Score the top of the dough to allow expansion during baking.
  10. Bake Covered: Place the dough with parchment into the preheated Dutch oven and cover it. Bake for 30 minutes to create steam and oven spring.
  11. Bake Uncovered: Remove the lid and continue baking for an additional 20-25 minutes until the crust turns golden brown and the internal temperature reaches approximately 190°F (88°C).
  12. Cool Before Slicing: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to allow the crumb to set properly.

Notes

  • Make sure your sourdough starter is active and bubbly for best fermentation results.
  • Use fresh blueberries and pat them dry to avoid excess moisture in the dough.
  • Chilling the dough overnight enhances the flavor and makes handling the dough easier.
  • Preheating the Dutch oven is crucial for excellent oven spring and crust development.
  • Use a sharp blade for scoring to avoid deflating the dough.
  • Internal temperature of 190°F ensures the bread is fully baked without drying out.

Keywords: sourdough bread, blueberry bread, cream cheese bread, fermented bread, Dutch oven bread, breakfast bread, natural yeast bread

Find it online: https://foodbylina.com/sourdough-blueberry-cream-cheese-bread-recipe/