Ingredients
- 100 g (1/2 cup) active sourdough starter
- 440 g (2 3/4 cups) all-purpose flour
- 260 g (1 cup 1 tbsp) water
- 6 g (1 tsp) salt
- 1+ cup blueberries
- 8oz+ cream cheese
Instructions
- Feed sourdough starter 4-12 hours before making dough.
- Mix the Ingredients
- Mix starter (active and bubbly), water, flour, and salt with a dough hook or your hands.
- Cover the bowl with a damp towel and let sit for 30 minutes.
- Stretch and Fold
- Stretch and fold the dough.
- Take the edge of the dough and stretch it up and in.
- Continue doing this until all of the dough has been stretched inward to make the dough look more ball-like.
- Cover the bowl with a damp towel and let sit for 30 minutes.
- Repeat stretch and fold.
- Cover the bowl with a damp towel and let rest on the counter for about 12 hours or until the dough has almost doubled in size.
- Shape
- Place the dough on a floured cutting board.
- Spread the dough out into a square-like shape.
- Cut the cream cheese into small cubes.
- Place cream cheese and blueberries on top of the dough.
- Fold each side of the dough up and in, covering the cream cheese and blueberries.
- Flip the dough over.
- Shape the dough into a round loaf. You can do this with your hands or by using a dough scraper.
- Place the dough in a banneton basket or cheesecloth-lined bowl. Cover the bowl in saran wrap and place the bowl in the refrigerator for about 12 hours.
- Score and Bake
- Preheat the oven to 450 degrees Fahrenheit.
- Place the Dutch oven, lid on, in the oven to heat up.
- Place the bowl of dough in the freezer for 10 minutes. This will harden the dough to make it easier to score.
- Flip the dough over onto parchment paper.
- Flour the top of the dough and score in any design you would like.
- Take the Dutch oven out of the oven.
- Place the dough and parchment paper into the Dutch oven carefully.
- Bake for 30 minutes with the lid on.
- Remove the lid and bake for 20 minutes.
- Cool
- Remove the Dutch oven and place the sourdough bread on a cooling rack.
- Let cool for at least 1 hour or until the bread is completely cooled off.